Everyone loves a muffin top!!

Well.. Not the muffin top you are thinking 😉

Made these this morning at a friend’s request.. Ok so he asked for peanut butter muffins.. But you know me, I have to get all fancy and what not so here I present to you.. Drum roll please….

Whole wheat nut butter “muffies” with a chocolate chip, almond and brown sugar crunch!!

2 cups flour ( I used 1 cup whole wheat and one cup all-purpose flour. You can use all-purpose flour all the way)
2 teaspoons baking powder
1 teaspoon salt

Sift all of the above.

2/3 cup almond butter (you can use peanut butter)
1/2 cup white sugar
2 tablespoons room temperature butter

Mix all of the above.

2 eggs
1 cup of whole milk

Mix the above in the nut butter mixture.

Fold the wet ingredients with the dry ingredients. Do not over mix.

For the crunchy topping;
2 Tbsp room temperature butter
2 Tbsp choc chips
2 Tbsp whole oats
2 Tbsp brown sugar
2 Tbsp All purpose flour

Mix the above using a fork till crumbly.

You can make muffins or pan sized bread.
Bake in a preheated oven at 375 degrees.

If making “muffies”, ditch the muffin pan and use baking cups on a cookie sheet. Fill the cups about 2/3rd of the way. Add a Tbsp of the crunchy topping. Bake for 12-14 minutes till a toothpick comes out clean/bit sticky (not wet).

If making muffins bake for 16 to 18 minutes till a toothpick comes out clean/bit sticky (not wet).

If making bread bake for 30 to 40 minutes
till a toothpick comes out clean/bit sticky (not wet).

Whole wheat and All purpose Flour
Sifting all dry ingredients
Nut butter mixture
Crunch topping

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