Peanut butter chocolate chip muffins

I'm not sure which I love more, the marriage of peanut butter and chocolate or the marriage of caramel and chocolate.  Both combinations are heaven to me.  I also love making muffins.  They are quick and simple and perfect for freezing and packing in little one's lunches.  When I found these peanut butter chocolate chip muffins on Pinterest, I just knew that I would be baking in the near future.

I realized that I had everything on hand already, so I whipped up a batch.  These muffins did not disappoint.  My partner in crime at work, Allison, was just as smitten as me after her first taste.  I feared that they would be more of a cupcake than a muffin, but they really are a more of a muffin and the not too sweet with the chunks of chocolate and just yum!

Here it is:
2 1/4 cup all purpose flour
2 t baking powder
1/2 t salt
2/3 cup brown sugar
6 T butter, melted and cooled
1/2 cup peanut butter (chunky, creamy, whatever you prefer)
2 eggs
1 cup milk
3/4 cup chocolate chips (I used huge chunks, the original recipe called for mini, so again, personal preference)

Preheat oven to 375 degrees.
In a large bowl combine flour, baking powder, salt, and brown sugar.
In the bowl of your mixer (or another large bowl) combine butter, peanut butter, eggs, and milk until smooth.  The peanut butter may remain a little clumpy and that's ok.  Add the flour mixture to the liquid mixture until just combined (you do not want to beat muffin batter too much).  Fold in chocolate chips.
Scoop batter into paper lined muffin tins filling about 3/4 full.  Bake for 17 - 20 minutes or until toothpick inserted in the center comes out clean.

I couldn't help myself and had to try one right out of the oven.  The melted chocolate and warm peanut butter was amazing.  Although warm and melty is my preference, Allison prefers them at room temperature and claims that they were even better the next day.  Enjoy!

Original recipe adapted from kaitlininthekitchen.com

Applesauce Oatmeal Muffins

I had two predicaments.  The first was that Jason just bought a bag of apples that Collin promptly threw to the floor, so now I have an entire bag of badly bruised apples.  The second was that my beloved MIL accidentally picked up plain oatmeal packets instead of the flavored that my kids prefer.  I could only think of one solution - bake muffins.  I have to admit, it was a wonderful decision, so I am excited to share.

Applesauce Oatmeal Muffins
Adapted from Applesauce Oatmeal Muffins at food.com

Muffins:
1 1/2 cups oats (quick or old-fashioned, I used quick)
1 1/4 cups flour
3/4 teaspoon cinnamon
1 teaspoon baking powder
3/4 teaspoon baking soda
1 cup unsweetened applesauce*
1/2 cup milk
1/2 cup firmly packed brown sugar
3 tablespoons coconut oil
1 egg
(I also added some chia seeds to sneak in a bit more nutrition)

Topping:
1/4 cup oats (quick or old-fashioned, again I used quick)
1 tablespoon firmly packed brown sugar
1/8 teaspoon cinnamon
1 tablespoon butter, melted

Heat oven to 400.  Line 12 medium muffin tins with paper cups.  Combine oats, flour, cinnamon, baking powder, and baking soda.  Add applesauce, milk, brown sugar, oil, and egg.  Mix just until dry ingredients are moistened.  Fill muffin cups almost full.

For topping combine ingredients.  Sprinkle evenly over batter.

Bake 20 - 22 minutes until deep golden brown.  Serve warm.

*I made applesauce.  I just peeled and diced the apples, added a bit of water, and simmered for 1-2 hours over low heat.  It was still a little chunkier than I prefer, so I hit it with my submersion blender.

These muffins are delicious.  I can't even explain the topping.  I tasted a bit before baking and was unimpressed, but after it caramelized and bonded with the oats, it is just amazing. 

Problems solved!