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Chocolate Peanut Butter Protein Muffins - Easy, Satisfying, and High-Protein

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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup (120 g) white whole wheat flour (or all-purpose flour)
  • 1/2 cup (40 g) unsweetened cocoa powder
  • 1/2 cup (45–60 g) chocolate or vanilla whey protein powder (see notes below)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 2 large eggs, room temperature
  • 1/2 cup (130 g) plain Greek yogurt (2% or 5%)
  • 1/2 cup (120 ml) milk (dairy or unsweetened almond milk)
  • 1/3 cup (80 ml) pure maple syrup or honey
  • 1/4 cup (60 ml) neutral oil (avocado, light olive, or canola)
  • 1/3 cup (85 g) creamy natural peanut butter (well-stirred)
  • 1 teaspoon vanilla extract
  • 1/3–1/2 cup mini chocolate chips (optional, but great)
  • 1–2 tablespoons coarse sugar or extra chips for topping (optional)

Method
 

  1. Preheat and prep. Heat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners or lightly grease it.
  2. Whisk the dry ingredients. In a large bowl, whisk flour, cocoa, protein powder, baking powder, baking soda, and salt until evenly combined and no cocoa lumps remain.
  3. Mix the wet ingredients. In a separate bowl, whisk eggs, Greek yogurt, milk, maple syrup, oil, peanut butter, and vanilla until smooth. If the peanut butter is stiff, warm it slightly so it blends easily.
  4. Combine wet and dry. Pour the wet mixture into the dry. Stir with a spatula just until you no longer see streaks of flour. The batter should be thick but scoopable. If it seems pasty, add 1–2 tablespoons of milk.
  5. Fold in the chips. Gently fold in mini chocolate chips, if using. Don’t overmix, or the muffins can turn tough.
  6. Fill the pan. Divide the batter evenly among the 12 cups (they should be nearly full). Sprinkle with coarse sugar or a few extra chips for a bakery look.
  7. Bake. Bake for 16–20 minutes, or until the tops spring back lightly and a toothpick comes out with a few moist crumbs.
  8. Cool. Let muffins cool in the pan for 5 minutes. Transfer to a wire rack to cool completely. This helps set their structure and keeps them tender.