Peanut Butter Chocolate Chip Muffins

I'm a big peanut butter-chocolate fiend, so I was really excited to try these muffins. Overall, I was a little disappointed in them. Their big, puffy domes were beautiful, but I just wasn't really impressed by the flavor. Yes, they're peanut buttery and yes, they've got yummy chocolate bits, so by all accounts I should have been wild about them. But I wasn't, and I think maybe it is the texture. Most muffins are light and fluffy. These were dense and I also think the bottoms got a little overdone. Andrew liked them, but I don't know that I'll make them again.

Peanut Butter Chocolate Chip Muffins
(Source: Annie's Eats)

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 chocolate chips

1. Preheat oven to 375°. Line a muffin pan with 12 paper liners. (I greased my muffin cups instead)

2. In a medium bowl, whisk together the flour, baking powder, salt and brown sugar. Set aside.

3. In a large bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Add in the flour mixture and stir until just combined. Stir in chocolate chips. Divide batter evenly between prepared muffin tins, filling each to the top.

4. Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes in the pan, then remove to a wire rack to cool completely.