Description
These Greek Yogurt Peanut Butter Muffins with Chocolate Chips are a wholesome and delicious treat perfect for breakfast or a snack. Made with protein-rich Greek yogurt and creamy peanut butter, these muffins offer a delightful balance of flavors and textures, enhanced by sweet chocolate chips. They are easy to prepare, using simple ingredients, and baked to perfection for a soft and moist bite.
Ingredients
Scale
Wet Ingredients
- 1 cup plain Greek yogurt
- 1/2 cup creamy peanut butter
- 1/3 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup whole wheat flour (or all-purpose flour)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Add-ins
- 1/3 cup mini chocolate chips (plus extra for topping, optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it with nonstick spray to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the Greek yogurt, peanut butter, honey, eggs, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk the whole wheat flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry Mixtures: Add the dry ingredients into the wet mixture, gently stirring just until combined. Avoid overmixing to keep the muffins tender.
- Fold in Chocolate Chips: Gently fold the mini chocolate chips into the batter to evenly incorporate them without overworking the mixture.
- Fill Muffin Cups: Divide the batter equally among the 12 muffin cups, filling each about three-quarters full. Optionally, sprinkle a few more chocolate chips on top of each muffin for extra chocolate flavor.
- Bake Muffins: Bake in the preheated oven for 16 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are done.
- Cool Muffins: Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For a dairy-free variation, substitute the Greek yogurt with a dairy-free alternative and use dairy-free chocolate chips.
- Store muffins in an airtight container at room temperature for up to 3 days.
- These muffins can be frozen for up to 2 months; thaw before serving.
- Perfect for a quick and healthy breakfast or as a nutritious snack.
