Ingredients
Scale
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup creamy natural peanut butter (I used Trader Joe’s)
- 1/3 cup vegetable oil
- 1 cup almond milk (I used Blue Diamond Unsweetened)
- ½ cup Reese’s Peanut Butter Chips
- 55 Reese’s Pieces
Instructions
- Preheat oven to 350 degrees F. Oil 11 cups in a muffin tin or line them with paper liners. I tested both ways and either will work.
- In a medium bowl, combine flour, baking powder, and salt. In a large bowl, mix together sugar, eggs, vanilla, peanut butter, and oil until smooth. A wooden spoon will do the job perfectly. After the mixture is smooth, add in the almond milk and stir until fully combined. Add the flour mixture and stir until combined and the batter is quite smooth. Fold in the peanut butter chips.
- Using a regular sized ice cream scoop, scoop the batter into the prepared muffin cups. Once scooped, push 5 Reese’s Pieces into the top of each muffin. Some can be sticking out, others further into the batter. They don’t get folded into the batter because they’ll sink to the bottom. Bake for 25-30 minutes, until a toothpick comes out with just a few crumbs on it. Do not overbake or they will be dry.
- May be stored at room temperature for up to 3 days or in the freezer for up to 4 months, wrapped in parchment and foil and placed in a zipper bag. Thaw at room temperature for several hours or in a 350 degree F oven for 15-20 minutes.
- Prep Time: 20 mins
- Cook Time: 30 mins