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Preheat oven to 375 degrees. Line a mini muffin pan with mini liners or 12 large muffins. Ina large bowl whisk together flour, baking powder and salt. In a medium bowl whisk together melted butter, brown sugar, peanut butter, eggs, milk, and vanilla until smooth and well combined. Pour wet ingredients into the dry ingredients and stir until just combined. Fold in chocolate chips and peanut butter chips. Fill each muffin tin to the top. For mini muffins bake for 12-15 minutes or until a toothpick comes out clean. For large muffins bake for 18-20 minutes or until a toothpick comes out clean. Cool on a wire rack and serve warm or at room temperature. Store in airtight container for up to 4 days.
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