Mini Chocolate Chip Muffins – a delicious recipe with chunky peanut butter, egg, sugar, brown sugar, milk, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375 degrees F. Line mini muffin tins with paper cups.
2
In a mixer with a whip attachment, mix together the peanut butter, egg, and sugars until smooth.
3
Add milk in 3 additions, mixing well each time.
4
Stir the flour, baking powder, and salt together and add to the peanut butter mixture.
5
Mix on low just until the flour disappears.
6
Stir in the chocolate chips.
7
Spoon into muffin cups filling 3/4 full (a small ice cream scoop works well for this) and bake until puffed up and firm on top, about 10 to 15 minutes.
8
Cool in the pan.
9
Some people have allergies to peanuts, and if serving to guests, please make them aware of the inclusion of this peanut product.
843
kcal
Calories
41
g
Fat
99
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup chunky peanut butter, 1 egg, 1/3 cup sugar, 1/3 cup brown sugar, and more.
Yes, Mini Chocolate Chip Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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