Mini Chocolate Chip Muffins
Votes: 1
Time: 30 min.
Complexity: easily
Quantity: 24 pcs.
Complexity: easily
Quantity: 24 pcs.
You're sure to love the combination of peanut butter and chocolate in these bite-sized muffins. Besides the interesting flavor, peanut butter also adds a soft texture to the baked goods, replacing butter, while the crunchy peanut pieces add texture. Mix flour, milk, sugar, peanut butter, and egg together, then fold in the mini chocolate chips. These mini muffins bake up quickly, so don't overcook them. Serve as a holiday dessert.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup crunchy peanut butter
- 1 egg
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1 cup of milk
- 1.5 cups of flour
- 1 tbsp baking powder
- 1/4 teaspoon salt
- 0.5 cup mini chocolate chips
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Recipes with similar ingredients: Peanut butter, eggs, sugar, brown sugar, milk, premium flour, baking powder, chocolate chips (granules)
Cooking the dish according to the recipe:
- Preheat oven to 190°C. Line a mini-muffin tin with paper liners. In the bowl of a stand mixer fitted with a whisk attachment, combine the peanut butter, egg, and sugar and beat until smooth. Add the milk in 3 additions, beating well after each addition.
- Separately whisk together the flour, baking powder, and salt and add to the peanut butter mixture. Beat on low speed until all the flour is incorporated. Fold in the chocolate chips. Spoon the batter into the muffin tins, filling them three-quarters full (use a small ice cream scoop for best results) and bake until the muffins are puffed and firm on top, about 10-15 minutes. Cool in the tins.Some people are allergic to peanuts. When serving these muffins to guests, be sure to warn them that they contain peanut butter.
Author of the recipe - Gale Gand is an American pastry chef and co-owner of the Chicago restaurant TRU.
Categories:
recipe / Mixer / Desserts / Cupcakes, biscuits / / American cuisine
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