Buttermilk Peanut Butter and Chocolate Chip Muffins

I love using buttermilk in recipes! It gives baked good such a nice flavor and texture. The only problem is that I buy a container of the stuff end up using 1 or 2 cups and the rest ends up down the drain, expired!

I hate wasting food! I knew I had the end of a container of buttermilk in the fridge just waiting to get dumped when I came across this recipe on Key Ingredient.

I really didn’t need much convincing to whip up a batch of these little beauties. Not only did they use up my buttermilk but they have peanut butter and chocolate chips in them!! No brainer!

What you need,

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2 cups all-purpose flour

½ cup granulated sugar

1 tbsp. baking powder

½ cup peanut butter

2 tbsp. butter (as always I used salted butter, if you use unsalted add ½ tsp. salt to the batter!)

2 eggs

1 cup buttermilk

1 tsp. vanilla

1 cup chocolate chips (I used semisweet, but milk would be good too!)

Start by preheating your oven to 350 degrees. Spray a muffin tin with nonstick spray, or you could use paper liners if you like!

In a large bowl combine the flour, sugar, baking powder and salt if you are using it. Cut the butter and peanut butter into the dry ingredients with a fork until you get coarse crumbs. In a separate bowl whisk together the eggs, buttermilk and vanilla. Gently combine the wet ingredients into the dry and stir to just combine. Do not over mix; you don’t want your muffins to be tough!

Fill the greased muffin tin about 2/3 full and bake for 15-17 minutes.

Cool for a couple of minutes in the pan then transfer to a wire rack to cool completely.

Make yourself a latte, get a food magazine or the newspaper and eat a couple of these tasty treats!

Sounds like the perfect morning to me!

Jen

Recipe from Key Ingredient