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Chocolate Peanut Butter Protein Muffins

These Chocolate Peanut Butter Protein Muffins are made with Greek yogurt and swirled with peanut butter so each muffin contains over 5 grams of protein! While these are still a 'dessert' muffin, the added protein is a nice bonus!
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Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: chocolate muffins, chocolate peanut butter muffins, chocolate peanut butter protein muffins, chocolate peanut butter swirl muffins, greek yogurt muffins, peanut butter muffins, protein muffins
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 16 muffins

Equipment

  • Hand or stand mixer
  • Measuring cups and spoons
  • muffin tin
  • cookie scoop (optional)
  • silicone spatula
  • cupcake liners or non-stick spray (if you're not using a silicone pan)

Ingredients

For the chocolate muffins

  • 1 cup plain Greek yogurt
  • ½ cup canola or vegetable oil
  • 1 cup light brown sugar
  • 1 tablespoon vanilla extract
  • 2 eggs
  • 1½ cups all-purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips (reserve ¼ cup for topping)

For the peanut butter swirl

  • ¾ cup creamy peanut butter (regular or natural)

Instructions

To make the chocolate muffin batter

  • Preheat the oven to 375 degrees. Use convection bake if you have it.
  • In a large mixing bowl, combine the brown sugar, oil and Greek yogurt. Use a hand or stand mixer to mix on low-medium speed until combined.
  • Add vanilla extract and eggs. Mix until combined.
  • Add salt, baking powder and baking soda. Mix until combined.
  • Add the cocoa powder and mix on low until combined.
  • Lastly, add the flour and mix until combined. Scrape down the bowl once complete.
  • Fold in ¾ cup of the chocolate chips and set the batter aside.

How to add the peanut butter swirl and bake

  • Prep the muffin tins by lining them with paper cupcake liners or spraying the pan with non-stick spray. If you are using a silicone muffin pan, you do not need to do this,
  • Use a small cookie scoop to measure out your batter - add one scoop to each muffin tin. Use a spoon to spread the batter throughout the bottom or tap it on the counter.
  • Spoon about a teaspoon of peanut butter over the batter. Do this for each muffin.
  • Use the small cookie scoop to add another full scoop into each tin, over the dollop of peanut butter.
  • Add another 1-2 teaspoons of peanut butter on top of each muffin, then use a toothpick or a butter knife to swirl the batter of each muffin.
  • Top each muffin with a few of the reserved chocolate chips and bake for 14-16 minutes or until a toothpick comes out clean.
  • Allow them to cool for 10-15 minutes before removing them from the pan, then enjoy!