Ingredients

1 3/4 cups all-purpose flour
2/3 cup packed light brown sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk, at room temperature
2/3 cup chunk-style peanut butter
1/4 cup vegetable oil
1 large egg, at room temperature
1 1/2 teaspoons vanilla extract
4 ounces (about 2/3 cup) miniature semisweet chocolate chips

Directions

Preheat the oven to 350 degrees F. Lightly butter twenty-four 13/4- by-3/4-inch (1-ounce) muffin or biscuit cups.

In a large bowl, stir together the flour, brown sugar, baking powder and salt. In another bowl, stir together the milk, peanut butter, oil, egg and vanilla until blended. Make a well in the center of the dry ingredients and stir in milk mixture just to combine. Stir in the miniature chips.

Spoon the batter into the prepared muffin cups. Bake in a 350-degree F oven for 15 to 20 minutes, or until a toothpick inserted into the center of one muffin comes out clean. Remove the muffin tin or tins to a wire rack. Cool the muffins in the pan or pans for 5 minutes. Remove the muffins from the cups and finish cooling on the rack. Serve warm or cool completely and store the muffins in an airtight container at room temperature. Makes 24 miniature muffins.