Chocolate Chip Peanut Butter Muffins

Happy Labor Day weekend! A perfect day off from work to bake something yummy!

  CHOCOLATE CHIP PEANUT BUTTER MUFFINS

Recipe Inspiration from: chezcateylou.com

Ingredients

• 1 cup all purpose flour

• 1 cup whole wheat flour

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 2 tablespoons unsalted butter, at room temperature 

                healthy substitute for butter: 1/4 cup plain greek yogurt

• 2/3 cup creamy peanut butter

• 2/3 cup packed light brown sugar

• 2 large eggs or 3 egg whites

• 1 cup milk

• 3/4 cup chocolate chips

• Optional: 1/2 cup toasted shredded coconut

Instructions

1. Preheat oven to 425 degrees F. Spray a 12 count muffin tin with nonstick      cooking spray.
2. In a medium bowl, sift together the flours, baking powder, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, mix together the butter, peanut butter, and brown sugar until smooth and well combined. Add the eggs one at a time, mixing thoroughly after each addition. Add the milk and stir until combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Mix in the chocolate chips and coconut.
5. Spoon the batter into the muffin tins, filling them evenly. If desired, sprinkle the tops with mini chocolate chips.
6. Bake for 5 minutes at 425, then turn the heat down to 375 and bake for 12 - 15 minutes longer, until a toothpick inserted in the center comes out clean.
7. Cool in the muffin tin for a few minutes, then turn onto a wire rack to cool completely.

HAPPY BAKING!