Peanut Butter Chocolate Chip Oatmeal Muffins

Okay, so I finally got around to making these muffins I've been wanting to try. I went in with high hopes, got skeptical in the middle, and was greatly pleased with the final product. These are delicious, but make sure you have a tall glass of milk nearby.

Oh, and the smell. I wish I could capture the smell of my kitchen right now and post it for you. It smells so yummy and peanut buttery. Mmm.

Recipe and better pictures here.

Here are my notes on the recipe:

I used less salt - it calls for 1/2 a teaspoon of salt. I never put in as much salt as a recipe calls for. I used a little less than 1/2 a teaspoon of salt.

Vanilla yogurt - I didn't have a cup of sour cream. I had approximately 3/4 cup sour cream. And a sleeping baby. And I'd already been to the store today. And the batter was mixed and the oven was preheated. So, I also didn't have plain yogurt, which is a good sour cream substitute, instead I used about 1/4 cup vanilla yogurt. It seems to have worked out okay.

I set the timer for 15 minutes and started checking them then until the full 20 minutes just to be safe.

The batter is really thick... like a gooey cookie dough more than a batter. So it didn't rise much for me in the muffin tins. Luckily I took all of that into account and filled my muffin cups almost all the way full so the little bit they did rise finished it off to perfection.

Princess Sparkley's review: These are really good. I wish they were cupcakes.