Peanut Butter Chocolate Chip Muffins - Small Batch #MuffinMonday

Just sweet enough for dessert but not too sweet for breakfast, these peanut butter chocolate chip muffins go great with a cup of tea or glass of cold milk.

This month’s Muffin Monday snuck up on me! I could have sworn there was one more after Thanksgiving. Turns out that I wasn’t the only one!

So after a lot of scurrying around and possibly some panic baking, we have five SIX delicious muffin recipes to share with you today. This one is mine. 

Peanut Butter Chocolate Chip Muffins

This recipe makes six normal sized muffins, chock full of chocolate chips and peanut butter. I use Jif Extra Crunchy because it’s my favorite. I topped the muffins with mini chocolate chips before baking because I ran out of the regular ones. 

Ingredients

2 tablepoons plain whole milk yogurt

1/3 cup or 80ml milk

1 cup or 125g all-purpose flour

1/2 cup, packed, or 100g dark brown sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/3 cup or 83g crunchy peanut butter

1 tablespoon butter, softened, plus more for greasing the pan and the chips

1 large egg, at room temperature

3oz or 85g semi-sweet chocolate chips, plus extra for decoration, if desired

Method

Preheat your oven to 350°F or 180°C. Prepare your six-cup muffin pan by greasing it with butter or lining it with muffin cups. 

Measure the milk into a measuring cup and stir the yogurt into it. Set aside.

In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda and salt. 

Put just a dap or two of butter in the chocolate chips and rub them with your clean hands to separate the chips that are stuck together. Add the buttery chips to the dry ingredient mixture and toss to coat. 

In another mixing bowl, whisk the butter, peanut butter, milk/yogurt and egg.

Add the wet ingredients to the dry and fold until almost completely combined. You might still see a little flour. 

Spoon or scoop the thick batter into your prepared muffin pan. Top with extra chocolate chips, if desired.

Bake in the preheated oven for about 20-25 minutes or until a wooden skewer comes out clean. 

Cool in the pan on a wire rack for about five minutes then transfer the muffins to the wire rack to cool completely before plating up to serve.

Enjoy!

As I mentioned above, today is Muffin Monday, always celebrated in this space on the last Monday of the month. Check out all the lovely muffins we are sharing in the links below. 

• Cranberry Squash Muffins from A Day in the Life on the Farm
• Mint Chocolate Chip Chocolate Muffins from Passion Kneaded
• Peanut Butter Chocolate Chip Muffins from Food Lust People Love
• Sourdough Chocolate Muffins from Karen's Kitchen Stories
• Sourdough Pecan Pie Muffins from Zesty South Indian Kitchen
• Turmeric Granola Blueberry Muffins from A Messy Kitchen

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Peanut Butter Chocolate Chip Muffins!

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Figgy Breakfast Parfaits

When you need a dish that looks fancy for a brunch but don’t have much time, these figgy breakfast parfaits are perfect. Simply slice up some figs and assemble!

Figs in season have been my all-time favorite fruit since I was a small child, climbing the swaying branches of the fig trees BOTH of my grandmothers had in their backyards. So, this time of year, I will always choose them first. 

But here’s an idea that works all year round. Slice various fruits, put out bowls of yogurt and granola with a squeezy bottle of honey and some pretty glasses. Make people assemble their own! You are welcome. 

Figgy Breakfast Parfaits

I haven’t quantified the total quantities since who knows how many parfaits you might want to make, but here’s about what you need for each one. Don’t get too hung up on amounts. 

Ingredients

3 fresh figs for slicing

≈ 1/2 cup whole milk yogurt

≈ 1/3 cup your favorite granola – I like Quaker Simply Granola with raisins and almonds

≈ 2 tablespoons honey

1 whole fig for on top

Method

Slice your figs and discard the stems.

Add a generous tablespoon of granola to the parfait glass. 

Top with a couple of tablespoons yogurt. Squeeze on some honey to sweeten. 

Add a good layer of sliced figs. 

Top with a couple of tablespoons of granola. 

The next layer is more yogurt. About a 1/4 cup. And then another drizzle of honey.

Top with another layer of sliced figs. 

Then more granola. 

Finally, finish with a dollop of yogurt, drizzled with honey, topped by a whole fig. Heaven.

With no fancy brunch to go to or host, my husband and I enjoyed this easy, delicious breakfast on a weekday. Who says we have to save parfaits for the weekend? 

Enjoy! 

It’s Sunday FunDay and today we are sharing, as you might have guessed, parfaits! Many thanks to our host, Renu of Cook with Renu. Check out the links below.

• Banana Cream Pudding Parfait from A Day in the Life on the Farm
• Savory Chickpea Avocado Lunch Parfait from Cook with Renu
• Eton Mess from Karen's Kitchen Stories
• Figgy Breakfast Parfaits from Food Lust People Love
• Peaches & Cream Parfait from Mayuri's Jikoni
• Red Velvet Parfait from Sneha's Recipe
• Rhubarb Breakfast Parfait from Amy's Cooking Adventures
• Savory Grits Parfait from Culinary Cam

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin these Figgy Breakfast Parfaits!

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Cinnamon Raisin Bread

Made with fresh yeast, this cinnamon raisin bread has a delightfully soft crumb and is perfect for breakfast or snack time, plain or toasted and buttered! 

If you’ve been reading along here for a while, you know that since my husband retired, we have been dividing our time between the United States and the Channel Islands. To keep up with what is happening in both places, I belong to a lot of Facebook groups. 

For all its faults, Facebook is a great place to follow small businesses, find out about local events as well as get restaurant and shopping recommendations, etc. Recently on one of my Channel Island groups, someone asked where a person could buy fresh yeast. 

I love baking with fresh yeast so I immediately saved the post so I could check back for updates. Various people chimed in with suggestions which absolutely thrilled me. One of the commenters said the Polish shop in town sold it and they were right! 

Cinnamon Raisin Bread

Some of my seedless raisins were quite large so I chopped them in half to get a better distribution. If you struggle to find fresh yeast, you can substitute 2 1/4 teaspoons or 7g of active dry yeast.

Ingredients

For the bread dough:

4 cups or 500g all-purpose flour, plus extra flour for kneading and dusting

.7 oz or 20g fresh yeast (see note above for substitute)

2 tablespoons sugar


1 teaspoon fine sea salt


1 1/3 cups or 320ml warm water

1 egg yolk (save the white for the egg wash)

Canola or other light oil

For the filling:

3/4 cup or 165g/4 x3 seedless raisins

1/3 cup or 67g sugar

2 teaspoons ground cinnamon

For the egg wash: 

1 egg white, lightly beaten

1 tablespoon water

Optional for decoration: 

2 tablespoons pearl sugar

Method

Put your flour in a large mixing bowl.  Make a well in the center and pop in your yeast, sugar and salt.  

Pour in half the water and mix with a fork by incorporating flour from the edges of the well little by little.  

Now add in the rest of the water and the egg yolk and mix the whole lot.  

When you have one thick dough ball, knead it on a lightly floured surface (or in a stand mixer) until it is stretchy and supple.

  

Put the tiniest amount of canola oil in the bottom of the bowl, spread it around a little, and put the dough ball in. Cover with a teacloth or shower cap and leave in a warm place for 30 minutes. 

Meanwhile, prepare your loaf pan by lining it with baking parchment. 

After half an hour, punch the dough down and knead it a little bit more, for just a minute or two.  

Use a rolling pin to roll it out into a big rectangle. Mix the sugar and cinnamon and sprinkle the mixture over the dough. Do the same with the raisins. 

Roll the rectangle up and tuck the ends under. 

Place it in your prepared bread pan, seam side down.

With a very sharp knife, cut three shallow slits in the top of the dough and sprinkle again with flour. 

Cover the pan with your teacloth or shower cap and put it back in the warm place for 30 minutes to one hour for the final rising. (I set my timer for 30 minutes and then started preheating my oven to 400°F or 200°C, putting the bread in when the oven was hot, after 45 minutes rising time.)

Whisk the egg white and water together and brush the top of the loaf. 

Sprinkle on the pearl sugar to decorate, if using. I also added a light dusting of ground cinnamon because, why not? 

Bake for about 30 minutes or until the loaf is golden on the outside and sounds hollow when tapped with a knife. If you are an instant thermometer using person, the internal temperature should be about 200°F or 93°C.

Leave to cool completely on a wire rack before slicing to serve. 

Enjoy! 

Enjoy!

It’s Sunday FunDay and today our group is sharing yeast bread recipes. Many thanks to our host, Amy from Amy's Cooking Adventures. Check out the links below. 

• Basil Garlic Bread by Mayuri's Jikoni
• Buckwheat Dinner Rolls (Gluten-Free) by Cook with Renu
• Cardamom Chrysanthemum Bread by Culinary Cam
• Cinnamon Raisin Bread by Food Lust People Love
• Keto Eggless Almond Four Yeasted Bread by Sneha's Recipe
• No Knead Ciabatta Bread by Karen's Kitchen Stories
• Shirin Chorek by A Day in the Life on the Farm
• Sweet Turmeric Milk Bread (Shirin Chorek) by Amy's Cooking Adventures

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin this Cinnamon Raisin Bread! 

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Zucchini Feta Muffins #MuffinMonday

Finely grated zucchini and crumbled feta add flavor and moisture to these tasty zucchini feta muffins. They make an excellent breakfast or snack. 

For the last several years we have enjoyed having a young couple live next door to us. Through the pandemic, the birth of their first baby girl, winter ice storms and summer hurricanes, we have supported each other. 

We were so excited for them this summer when they found a bigger house in our same neighborhood to buy but very sad for us. We miss having them next door. 

But, in better news, we have a new neighbor! She has moved into Houston to be closer to family and we are looking forward to getting to know her. Of course, I’ve already baked her some welcome cookies, but I decided perhaps she needed some muffins as well. 

Zucchini Feta Muffins 

This recipe makes 9 regular muffins. I highly recommend buying feta in brine and crumbling it yourself. I find the already crumbled feta much drier. Plus what you don't use keeps fresh in the brine for ages.

Ingredients

1 small zucchini (approximate weight after removing seeds: 120g)

1 1/2 cups or 188g flour

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon fine sea salt

1/4 teaspoon cayenne

3 tablespoons olive oil

1/2 cup or 120ml milk

1 egg

4 oz or 112g crumbled feta, divided

Method

Cut the ends off of the zucchini, then cut it in half and scoop the seeds out and discard (or compost) them. 

Grate the zucchini onto a paper towel. 

Fold the paper towel over to cover the zucchini and roll it up in a cloth towel. Wring as much juice as you can out, set aside. 

Preheat the oven to 350°F or 180°C. Line 9 holes of a 12-cup muffin pan with paper muffin cases. Or use nine silicone muffin cups on a baking tray.

Separate out a small amount of the crumbled feta for topping. 

In a large mixing bowl, whisk together flour, baking powder, baking soda, sea salt and cayenne. 

And in the grated zucchini and feta. 

Use a fork to gently mix the zucchini and feta into the flour to coat. 

In another mixing bowl, whisk together the olive oil, egg and milk. 

Pour the wet ingredients in to the dry and fold until just combined.

Divide the batter among the muffin holes and top each with a little of the reserved feta crumbles. 

Bake for 20-25 minutes or until golden and springy to the touch. 

Leave to cool on a wire rack.

Serve warm or at room temperature. Share some with a neighbor! 

Enjoy!

It’s the last Monday of the month so that means it’s time for Muffin Monday! Check out the lovely muffins my blogger friends are sharing today. 

• Chocolate Chip Nut Muffins from Passion Kneaded
• Fruit Curd Muffins from A Messy Kitchen
• Mocha Oatmeal Muffins from Karen's Kitchen Stories
• Pumpkin Apple Muffins from A Day in the Life on the Farm
• Zucchini Feta Muffins from Food Lust People Love

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Zucchini Feta Muffins! 

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