Peanut Butter Chocolate Chip Muffins

Preheat oven to 425 F. Lightly spray a 12 count standard size muffin tin with non-stick cooking spray or line with paper liners. Set aside.

In a medium bowl, sift together flour, baking powder and salt. Set aside.

In a large bowl, cream butter, peanut butter, white sugar and brown sugar with an electric hand mixer or stand mixer with fitted paddle attachment. Mix in eggs, one at a time, followed by milk. Mix well.

Slowly add in flour mixture, mixing just until combined. Gently fold in chocolate chips.

Spoon mixture into prepared muffin tins, filling each cup 3/4 full.

Bake for 5 minutes at 425 F and then turn oven down to 375 F (without opening oven door) and bake for 12-14 minutes, or until muffins are lightly browned on top and a toothpick inserted in the middle comes out clean. Remove from oven.

Let them cool in the muffin tin for 5 minutes, then remove to a wire rack to cool completely. Enjoy!