Sometimes I see recipes and think wow, that sounds great but I think this recipe is trying to too hard. Sometimes simple is actually the best, but it gets overlooked because we want to throw sea salt on top of every dessert, or some wild herb you can only get from a mountain in Tanzania. I mean I love those things too, but there is something to be said about the basics. The basics are our childhood. The basics are classic. They withstand the test of time. And they are always going to please everyone. Can we just say that basic may not be as exciting, but it will get us through anything and will be absolutely lovely.
Peanut Butter Chocolate Chip Muffins
1/4 cup melted butter
1/2 cup peanut butter
1/3 cup pure maple syrup
1 tsp vanilla
2/3 cup milk
1/3 cup coconut sugar
1 1/2 cups flour (fresh milled flour - I used organic Soft White Wheat)
2 tsp baking powder
1 scant tsp salt
1/2 cup chocolate chips + more for topping
Preheat oven to 350. Melt the butter, add peanut butter, pure maple syrup, coconut sugar, eggs, vanilla, and milk to a medium mixing bowl. Mix together. Add all the dry ingredients to the wet ingredients and mix. It will be the consistency of pancake batter. Add the chocolate chips last.
Grease your muffin pan. I use coconut oil and a paper towel. You can use butter or spray those suckers, or use muffin paper. I just got an upgrade on my pan. It is nontoxic and completely nonstick! So I have been able to skip this step. Link here.
Fill the tins half to a third of the way.Top with a few more chocolate chips if your heart agrees with this decision! This recipe makes 12 muffins. Bake 12-15 minutes.