Peanut Butter Chocolate Chip Muffins

By popular demand, we offer you our recipe for Peanut Butter Chocolate Chip Muffins! Often when we’ve had weekend events, we’ll make up huge batches of muffins that we serve for breakfasts along with boiled eggs, fruit, and yogurts. We can carry these to any location and save our friends the cost of buying breakfast out. We’ve tried a large number of muffin recipes that can be made cheaply with ingredients we can purchase locally which are not imported. One staple of our preferred muffins is that the recipes use oil rather than butter or shortening, both of which are expensive since they are imported and not commonly used in China. We also try to make less sweet varieties, since we have often heard, “Too sweet! Too sweet!” since most Chinese have not grown up eating desserts or sugary foods.

This recipe departs from our normal criteria as it contains chocolate chips, which are NOT inexpensively procured in China. A 12 oz. bag (imported) costs about $6 or $7, so we try to bring ours from America when we come or ask our friends who come over to bring us a bag or two. However, this recipe doesn’t call for many, and to be honest we often skimp on the half cup called for when making them for events frequented by mostly Chinese people, and add a few more when we are making them for “foreigners”(like us). Even though these are sweeter than most that we make, they are very popular with both Chinese and Westerners. Who can resist the combination of peanut butter and chocolate whether they’ve grown up with it or not? We have tried several online recipes for peanut butter chocolate chip muffins and never found one that we loved. So we have “tweaked” this recipe until we think it’s about right. We hope you enjoy it!

Here’s the recipe:

Ingredients

2 cups flour

1 and 1/2 cups sugar (I use white but I think light brown would add depth)

1/2 teaspoon salt

2 teaspoons baking powder

1 cup peanut butter (creamy or crunchy both work)

2 large eggs or 3 small ones

1 and 1/4 cups milk

1/4 cup oil plus 1 Tablespoon

1/2 chocolate chips

Preheat oven to 350 F. Dump all of the ingredients except chocolate chips into a bowl and mix well. Stir the chocolate chips in by hand. Prepare muffin cups by either spraying with non-stick spray or inserting muffin papers. Fill 3/4 full. (I use my handy dandy ice cream type scoop with spring handles that I bought last time I was in America! It rocks and rolls, baby!) Bake for about 30 minutes until a toothpick stuck in comes out clean (except for melted chocolate). This makes about a dozen and a half standard sized muffins.

Take a look at this moist bundle of deliciousness up close! They smell great and taste best right out of the oven. But my girls find that if they microwave them for 15 seconds they can recreate that warm melty yumminess!

There are few jobs that Grace and Hope can do in China to make pocket money- no yards to mow, no babies to sit! Handcrafts pay little since labor costs are so low. They, however, have hit on a niche business by making muffins and selling them. Many of our friends place special orders for the varieties of their choice- banana, cinnamon nut, poppy seed, zucchini, apple, pumpkin (made with fresh pumpkin that they cook and puree themselves since canned pumpkin is rarely available), and the above peanut butter chocolate chip muffins. Sometimes folks that come to our home for study request that the girls make large batches that they divvy up into bags of ten for purchase by individuals in the groups. We don’t have a recent photo or a good one, but here is one taken last year with a mobile phone on the first day of their “business” giving out samples of their wares! Grace is about a foot taller now and both girls have become more young ladies and less little girls. But it does give you an idea of the beginning of their Guangzhou muffin dynasty!