Peanut Butter-Streusel Muffins

It's cold today in peanut country. The north wind will freeze any exposed nuts on a day like today. What? I never said anything about a resolution to behave this new year. If anything, I might kick it up a notch.

How I wish you were at my house right now. Lordy.... it smells so gosh darn good. Okay, on with the recipe.

Ingredients:
1-1/4 cups all-purpose flour
3/4 cup packed brown sugar
2 tablespoons peanut butter
3 tablespoons butter
1/4 cup chopped peanuts
1/2 cup miniature semisweet chocolate pieces
1/4 cup peanut butter
1/2 cup milk
1 egg
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Directions:
1. Preheat oven to 375 degrees. Line twelve 2-1/2-inch muffin cups with paper bake cups; set aside. For streusel topping: In a small bowl, combine 1/4 cup of the flour and 1/4 cup of the brown sugar. Using a pastry blender, cut in the 2 tablespoons peanut butter and 1 tablespoon of the butter until crumbly. Stir in peanuts and 1/4 cup of the chocolate pieces; set aside.

2. In a large bowl, combine the remaining 2 tablespoons butter and the 1/4 cup peanut butter; beat with an electric mixer about 30 seconds or until combined. Add about 1/2 cup of the remaining flour, the remaining brown sugar, 1/4 cup of the milk, the egg, baking powder, baking soda, and salt. Beat with an electric mixer on low speed until combined, scraping the bowl constantly. Add the remaining flour and the remaining milk. Beat on low to medium speed just until combined. Stir in remaining chocolate pieces.

3. Spoon batter into prepared muffin cups, filling each two-thirds full. Sprinkle with the streusel topping. Bake for 22 to 25 minutes or until a wooden toothpick inserted near centers comes out clean.

4. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.