Tasting Tuesdays: Peanut Butter Milk Chocolate Chip Muffins

Tasting Tuesdays: Peanut Butter Milk Chocolate Chip Muffins

I know the title says muffins.

Tasting Tuesdays: Peanut Butter Milk Chocolate Chip Muffins

But can we go ahead and call them muffinscones instead?

Tasting Tuesdays: Peanut Butter Milk Chocolate Chip Muffins

Yep–that’s a made up word. But this was one of the weirder recipes I’ve tried and I can’t quite figure out why, so they get a name that’s equally as odd as the finished product itself.

Tasting Tuesdays: Peanut Butter Milk Chocolate Chip Muffins

This is from a super pretty English book called The Perfect Start to Your Day. Tonia George is a food writer and photographer and man, it shows! The photographs in this book are really stunning, and the rest of the recipes sound delicious.

Tasting Tuesdays: Peanut Butter Milk Chocolate Chip Muffins

And don’t get me wrong–it’s not that these muffins aren’t delicious–they’re just not very sweet, and they don’t really look like muffins. Truly, they’re like soft mini-scones.

Tasting Tuesdays: Peanut Butter Milk Chocolate Chip Muffins

I tend to like my baked goods on the very sweet side, so I think that could be why these weren’t a hit for me. Then again, the British baking recipes I’ve used tend to be less sweet than American ones are, so it might just be my taste buds.

Tasting Tuesdays: Peanut Butter Milk Chocolate Chip Muffins

I wonder if it’s because I used Greek yogurt instead of regular old yogurt that they turned out more scone-y? Or perhaps it was the crunchy peanut butter? (Which, by the way, despite my confusion over the title…really does go well with the milk chocolate chips. Mmm.)

Tasting Tuesdays: Peanut Butter Milk Chocolate Chip Muffins

Either way, if try your hand at the recipe below, let me know if they turn out muffin-y or scone-y. I would love to know what I did to make them turn out this way!

Tasting Tuesdays: Peanut Butter Milk Chocolate Chip Muffins

As always, major thanks to the lovely ladies at Anthropologie Milwaukee! The set-up was so beautiful this month (seriously, those marble cake stands!? I think they must be sold out since I can’t even find them online), and you guys are just the sweetest.

Tasting Tuesdays: Peanut Butter Milk Chocolate Chip Muffins

By the way… I am really excited because next month is the FIRST ANNIVERSARY of Tasting Tuesdays!!! (Caps and excessive exclamation points entirely necessary.) I can’t believe I’ve been baking my way through Anthro’s cookbook collection for a whole year! We have some super exciting things planned for the celebration, as well as for next year, so mark your calendars for September 18! I hope to see you there!!

Tasting Tuesdays: Peanut Butter Milk Chocolate Chip Muffins

About Tasting Tuesdays
Every month, I bake a recipe from a cookbook sold at the Milwaukee Anthropologie. Stop by–the goodies will be on display for you to try, and I’ll be there, too, camera in hand. I post the featured recipe and photos of the event here on the blog. (Anthropologie pays for groceries for the treats, but I have full control over the cookbook/recipe from their store as well as what I say in my blog posts.)

Peanut Butter Milk Chocolate Chip Muffins
Adapted from The Perfect Start to Your Day
Makes about 36 mini-muffins

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/3 cup sugar
1 cup crunchy peanut butter (I used organic)
1 large egg, beaten
3 1/2 tablespoons butter, melted
1/2 cup plain yogurt (I used Greek, but would not recommend it!)
1/3 cup whole milk
2/3 cup milk chocolate chips

Preheat the oven to 350 degrees F and line mini-muffin pans with paper liners.

Sift flour, baking powder, and baking soda into a large mixing bowl. Add crunchy peanut butter and set aside. (I ended up cutting the PB in like butter into scone dough. I’m not sure why they have you do it this way…)

Beat the egg, melted butter, yogurt, and milk in a separate bowl and stir in the chocolate chips. Then pour the wet ingredients into the dry. Fold together with a spoon until moistened; it should be lumpy (you may need to add more milk).

Fill a liner with a small scoop of batter, and bake for about 12-14 minutes until a toothpick inserted in the center comes out clean.

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3 thoughts on “Tasting Tuesdays: Peanut Butter Milk Chocolate Chip Muffins

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