Peanut Butter Chocolate chip muffins

I made these for a dear friend going through a rough time due to a family tragedy.  She needed something to look forward to in the morning!  These are definitely worth getting up for.  The peanut butter flavor intensifies as they cool, so they are the rare muffin that is actually better the next morning!  They somehow taste like a muffin, not a cupcake, although you cynics may be wondering.  These lend well to popping in labelled freezer bags and giving to new moms, the recently post-op, and anyone who could use a little morning pampering.

Peanut Butter Chocolate Chip muffins
Adapted from Annie's Eats


2 ¼ cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
2/3 cup brown sugar
6 tbsp. butter, melted and cooled
½ cup peanut butter
2 large eggs
1 cup milk
¾ cup special dark chocolate chips

Directions:
Preheat oven to 375°.  Line a muffin pan with 12 paper liners.

In a medium bowl, whisk together the flour, baking powder, salt and brown sugar.  Set aside.

In a large bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth.  Add in the flour mixture and stir until just combined.  Stir in chocolate chips.  Divide batter evenly between prepared muffin tins, filling each to the top.  I use a muffin scoop.

Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool for 5 minutes in the pan, then remove to a wire rack to cool completely.