Description
These Chocolate Chip Protein Muffins are soft, fluffy, and packed with rich chocolate flavor. Made with greek yogurt, vanilla protein powder, and chocolate chips, they offer a boost of extra protein in every bite. Perfect for an easy breakfast, quick snack, or satisfying your sweet tooth!
Ingredients
All-Purpose Flour (2 1/4 cups | 270g)
Vanilla Protein Powder (1/4 cup | 30g)
Baking Powder (1 tbsp)
Baking Soda (1/2 tsp)
Granulated Sugar (1/2 cup + 1 tbsp | 112g)
Salt (1/2 tsp)
Large Eggs (2)
Canola Oil (2/3 cup | 160ml)
Greek Yogurt (1 cup | 240g)
Whole Milk (1/4 cup + 2 tbsp | 90ml)
Chocolate Chips (3/4 cup | 128g), more or less to taste
Instructions
- Preheat your oven to 375°F and line a muffin tin with liners.
- In a medium bowl, whisk together all-purpose flour (2 1/4 cups), vanilla protein powder (1/4 cup), baking powder (1 tbsp), baking soda (1/2 tsp), granulated sugar (1/2 cup + 1 tbsp), and salt (1/2 tsp). Set aside.
In a large bowl or stand mixer, whisk together large eggs (2), canola oil (2/3 cup), greek yogurt (1 cup), and milk (1/4 cup + 2 tbsp) until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. The muffin batter will be thick.
Fold in the chocolate chips (3/4 cup), ensuring they are evenly distributed.
Using a 1/4 cup scoop, fill each muffin liner almost to the top. These muffins don’t rise much, so filling them generously is key.
Bake for 17-21 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The tops of the muffins should be golden brown.
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Protein Powder Recommendation: I tested this recipe using Clean Simple Eats Vanilla Protein Powder, and it worked perfectly. It adds a subtle vanilla flavor and blends smoothly into the batter. Keep in mind that different protein powders can vary in sweetness and texture, so results may differ if using a different brand.
Storage Tips: These muffins can dry out quickly if not stored properly. For best results, allow them to cool completely, then wrap each one loosely in plastic wrap and place them in an airtight container with a paper towel to absorb excess moisture. Store them in the refrigerator for up to 4 days.
Freezing: If you'd like to keep them longer, wrap muffins individually in plastic wrap, then store them in a freezer-safe bag or container. They’ll stay fresh for up to 3 months. Thaw at room temperature or in the fridge before enjoying.
Reheating: Warm muffins in a 350°F oven for 5-10 minutes for the best texture, or microwave for 20-30 seconds if you're short on time.
Nutrition Information: Nutrition estimates are provided as a courtesy and can vary based on the brand of protein powder, type of greek yogurt, and other ingredient choices. For the most accurate information, consider using a nutrition calculator with your specific ingredients.
- Prep Time: 10
- Cook Time: 18
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 244
- Sugar: 8.1 g
- Sodium: 140.1 mg
- Fat: 14.7 g
- Carbohydrates: 23.7 g
- Protein: 5.6 g
- Cholesterol: 27.3 mg
