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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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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 16 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method

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)

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)

Method
 

To make the chocolate muffin batter
  1. Preheat the oven to 375 degrees. Use convection bake if you have it.
  2. 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.
  3. Add vanilla extract and eggs. Mix until combined.
  4. Add salt, baking powder and baking soda. Mix until combined.
  5. Add the cocoa powder and mix on low until combined.
  6. Lastly, add the flour and mix until combined. Scrape down the bowl once complete.
  7. Fold in ¾ cup of the chocolate chips and set the batter aside.
How to add the peanut butter swirl and bake
  1. 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,
  2. 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.
  3. Spoon about a teaspoon of peanut butter over the batter. Do this for each muffin.
  4. Use the small cookie scoop to add another full scoop into each tin, over the dollop of peanut butter.
  5. 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.
  6. Top each muffin with a few of the reserved chocolate chips and bake for 14-16 minutes or until a toothpick comes out clean.
  7. Allow them to cool for 10-15 minutes before removing them from the pan, then enjoy!