Peanut Butter Chocolate Double Muffins

I couldn't decide which kind of muffin to make, so I made 2 in 1. They turned out fantastic and were a hit with the kids. They are delicious warm, straight out of the oven. The two colours make a cute presentation.

Peanut Butter Chocolate Double Muffins
Yield: 30 muffins

INGREDIENTS FOR PEANUT BUTTER CHOCOLATE CHIP MUFFINS
2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
6 tbsp butter, melted and cooled
1/2 cup peanut butter
2 large eggs
1 cup milk
3/4 cup semi-sweet chocolate chips

DIRECTIONS FOR PEANUT BUTTER CHOCOLATE CHIP MUFFINS
In a large bowl, whisk together flour, baking powder, salt and brown sugar.

In a medium bowl, beat together the melted butter, peanut butter, eggs and milk until smooth. Pour into flour mixture and stir until just combined. Stir in the chocolate chips.

INGREDIENTS FOR CHOCOLATE PEANUT BUTTER CHIP MUFFINS
1 3/4 cups all purpose flour
1/2 cup sugar
1/4 cup brown sugar
1/4 cup unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup peanut butter chips
2 eggs
3/4 cup vegetable oil
1 cup milk
1 1/2 teaspoons vanilla

DIRECTIONS FOR CHOCOLATE PEANUT BUTTER CHIP MUFFINS
In a large bowl, sift together all dry ingredients – flour, sugar, brown sugar, cocoa powder, baking powder, salt.

In a small bowl combine eggs, oil, milk, and vanilla. Mix well. Pour wet ingredients into dry and mix until everything is incorporated. Stir in peanut butter chips.

DIRECTIONS FOR PEANUT BUTTER CHOCOLATE DOUBLE MUFFINS
Pre-heat your oven to 375F. Grease your muffin pans or use paper liners.

Put a scoop of each muffin batter into the prepared muffin pans.

Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed.

Enjoy!