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Tin Roof Peanut Butter Muffins

Source of Recipe


From "The Best Bake Sale Ever Cookbook"



List of Ingredients



• 1 cup plus 2 Tbsp all-purpose flour
  
• ½ cup packed light brown sugar
  
• 1½ tsp baking powder
  
• ½ cup milk
  
• ½ cup chunky peanut butter
  
• 3 Tbsp vegetable oil
  
• 1 egg
  
• 1 tsp vanilla extract
  
• .
  
• -- Topping --
  
• ¼ cup peanuts, chopped
  
• ½ cup semisweet chocolate chips
  






Instructions



1. Heat the oven to 400° F. Line a muffin pan with paper cupcake liners.
   
   
2. In a medium bowl, whisk together the flour, sugar and baking powder. Set aside. In a small bowl, whisk together the milk, peanut butter, oil, eggs and vanilla. Stir the liquid mixture into the flour mixture just until mixed; do not overbeat.
   
   
3. Spoon the batter into the muffin pans, filling the liners three-quarters full. Sprinkle peanuts and chocolate chips over the top. Bake in the center of the oven 20 to 25 minutes, or until a cake tester or toothpick inserted into the center of a muffin comes out dry. Cool the muffins in the pan for 5 minutes, then remove to wire racks to cool completely.
   
   Serves 12