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Chunky Peanut Butter
Muffins

Yield:12
Who doesn't like muffins?  But let's be honest, muffins are really just an excuse to eat cake for breakfast!  This muffin recipe is one of our favorites and we eat it for breakfast, dessert and afternoon snacks.  The recipe is really easy and comes from the cookbook Cupcakes From the Cake Mix Doctor by Anne Byrn.  We make these often, freezing leftovers for another day. 

1 package (~17oz) chocolate chip muffin mix
1 cup milk
1/2 cup chunky peanut butter
1 large egg
Preheat the oven to 400 °F.  Line muffin pan with muffin cups (paper or foil) and mist lightly with vegetable oil spray.  Set the pan aside.

Place the muffin mix in a large mixing bowl and make a well in the center. Place the milk, peanut butter, and egg in the center of the well and stir the wet ingredients with a fork to combine and break up the egg yolk.  Stir the wet and dry ingredients together with a wooden spoon until just combined, 20 strokes.  The batter will still be a little lumpy.  Spoon or scoop 1/3 cup batter into each prepared muffin cup, filling it three quarters of the way full.  Place the pan in the oven on the middle rack.

Bake the muffins until they are lightly golden and just spring back when lightly pressed with your finger, 20 to 23 minues.  Remove the pan from the oven and place it on a wire rack to cool for 5 minutes.  Remove the muffins from the pan and cool them on a rack for 15 minutes

Note: Did you know that you can also freeze unbaked muffins?  Just freeze the filled cups in the pan.  When frozen solid, remove the muffins from the pan and store in a freezer-safe container.  Whenever you want fresh-baked muffins, just remove the number of muffins you want from the freezer and place them back in a muffin pan and bake as usual.  You may need about 5 minutes more on the baking time. 
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