Chocolate Chunk Peanut-Butter Muffins

Chocolate. Peanut-butter. Muffins. Need I say more?
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Whole and Heavenly Oven

Ingredients

  • 3 cups white whole-wheat flour
  • 1 teaspoon salt
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup honey
  • 2 large eggs
  • 1 cup milk
  • 1/4 cup safflower oil
  • 1/2 cup creamy or chunky peanut-butter
  • 1 teaspoon vanilla extract
  • 1 cup chopped chocolate chunks plus more for sprinkling

Instructions

  1. 1. Preheat oven to 425 F. Lightly grease a 12-cup muffin tin.
  2. 2. Combine flour, salt, baking powder, cinnamon, and nutmeg in a large bowl. In a medium bowl, beat honey, eggs, milk, oil, peanut-butter, and vanilla until smooth.Gently stir liquid mixture into dry mixture until just combined. Fold in chocolate chunks.
  3. 3. Fill muffin cups with batter up to the brim. Bake at 425 F 5 minutes. Reduce heat to 375 F and continue baking 17-18 minutes, or until toothpick comes out clean. Cool in pan 5 minutes before transferring to a wire cooling rack.
  4. Yield: 1 dozen.
  5. Store in an airtight container at room temperature up to 2 days.

Recipe Notes

Adapted from Sally's Baking Addiction