Peanut Butter Chocolate Chip Muffins

Preheat oven to 425ºF. Line a muffin tin with paper baking cups and set aside.

In the bowl of a standing mixer, beat brown sugar, peanut butter, and butter until creamy. Add eggs, one at a time, beating well after each addition. Add milk and mix until combined. Set aside. This is your wet mixture.

In a medium bowl, combine flour, baking powder and salt.

Turn the mixer on low and gradually incorporate flour mixture into the wet mixture. Mix just until combined. Add chocolate chips and stir just until the chocolate chips are evenly sprinkled throughout the batter.

Fill muffin cups ¾ of the way with batter. Place muffins in the oven and bake for 5 minutes. After 5 minutes, reduce heat to 375ºF and bake for another 12–14 minutes or until a toothpick inserted into the center of the muffin comes out clean. Once done baking, remove the muffins from the muffin tin to cool. Once completely cooled, store in an airtight container.

Recipe adapted from Very Best Baking.