Peanut butter and chocolate — the classic flavor pairing everyone loves. Picture this: moist muffins, brimming with REESE'S Peanut Butter Sauce and HERSHEY'S Milk Chocolate Chips. The (literal) icing on top is a decadent peanut butter glaze of melted REESE'S Peanut Butter Chips. These Chocolate Chip Peanut Butter Mini Muffins are sure to delight guests at your next catered party.
Heat convection oven to 300°F (standard oven: 350°F). Line small muffin pans (2 inches in diameter) with paper baking cups.
Mix together flour, brown sugar, baking powder and salt in 20 qt. bowl of mixer with paddle attachment. Mix on low 30 seconds. Gradually add eggs, milk, REESE'S Peanut Butter Sauce, oil and vanilla; continue mixing on low speed just until dry ingredients are moistened. Stir in HERSHEY'S Milk Chocolate Chips. Using heaping #50 scoop, deposit batter into prepared baking cups.
Bake 15 to 18 minutes* or until wooden pick inserted in center of muffins comes out clean. Cool 5 minutes; remove from pans to wire rack. Serve warm with drizzled PEANUT BUTTER GLAZE, if desired. (Best served within several hours of baking.)
Prepare PEANUT BUTTER GLAZE, if desired: Place REESE'S Peanut Butter Chips and shortening in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted when stirred. Use immediately.
Step 3: If using convection oven, rotate pans one-half turn (180°) after 7 minutes of baking.