Chocolate Greek Yogurt Peanut Butter Muffins
If you’re a peanut butter lover and a fan of chocolate, these chocolate peanut butter muffins are calling your name. Made with Greek yogurt, melty chocolate chips, peanut butter and cocoa powder, these fluffy, brownie-like muffins are low calorie but still feel like dessert.
The Greek yogurt is the secret to moist muffins, adding protein but not too many extra calories and the peanut butter has healthy fats, making these filling as well as nutritious. Easy to make with very little clean up, these muffins are basically the whole package.
Try my greek yogurt lemon blueberry muffins, blackberry oatmeal muffins and healthy chocolate zucchini muffins for other homemade muffins.
Why you’ll love this recipe
- These chocolate muffins have 6 g of protein each and no protein powder.
- Comes together in minutes with a quick cleanup.
- Perfect for busy mornings or a go-to snack all week long.
Ingredients and Substitutes:
These are the main ingredients and substitutions for these chocolate chip peanut butter muffins. See the recipe card below for the full recipe, ingredient list, nutritional information and instructions.
- All-Purpose Flour: whole wheat flour will also work but make a slightly denser muffin than if using white flour.
- Unsweetened Cocoa Powder
- Granulated Sugar: sugar substitute or coconut sugar. This will change the taste and texture.
- Plain Greek Yogurt: 2% plain Greek yogurt works but 5% produces a richer and more moist muffin.
- Eggs: substitute 1 egg with 1/4 cup applesauce.
- Unsweetened Vanilla Almond Milk: coconut milk or any type of dairy milk.
- Creamy Peanut Butter: natural peanut butter without any sweeteners. Almond butter or any of your favorite nut butters are also delicious.
- Pure Vanilla Extract
- Chocolate Chips: any type of chocolate chips. I love using dark chocolate chunks or white chocolate. For serious peanut butter lovers, use peanut butter chips.
Variations
- Use one small ripe mashed banana for one egg and make chocolate peanut butter banana muffins.
- Drizzle low calorie peanut butter syrup on top of each muffin for extra peanut butter flavor.
- For a double batch, simply double the recipe. Use an extra large mixing bowl to prevent a mess.
Dietary Modifications
- For gluten-free use Bob’s Red Mill 1:1 Gluten Free Flour.
For dairy-free, substitute Greek yogurt and chocolate chips for your favorite nondairy alternative.
How to make this chocolate peanut butter muffin recipe (a step-by-step visual guide):
Step 1: preheat and prep
Preheat your oven to 350 degrees Fahrenheit. Grease or line a 12-cup muffin pan with muffin liners, silicone liners or muffin wrappers. This recipe makes 12 muffins.
Step 2: mix dry ingredients
In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt (image 1).
Step 3: mix wet ingredients
In a separate large bowl, beat the eggs and then mix in the Greek yogurt, milk, nut butter, and vanilla extract (image 2).
Step 4: mix wet and dry ingredients together
Combine the wet and dry ingredients, stirring until just mixed (image 3).
Fold the chocolate chips into the chocolate muffin batter (image 4).
Step 5: divide batter and bake
Fill the muffin tins about 3/4 full with the batter (image 5). Optional, add additional chocolate chips on top before baking.
Bake muffins for 13-15 minutes or until a toothpick comes out clean (image 6). Let the muffins cool before serving.
Expert Tip!
To ensure tender muffins, don’t over-stir the batter. Mix wet and dry ingredients separately and then combine. This helps prevent the batter from being over-mixed.
Recipe FAQs
Store your homemade muffins in an airtight container at room temperature for up to 3 days, or freeze them wrapped individually in plastic wrap for up to 3 months.
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Chocolate Peanut Butter Muffins
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Ingredients
- 1 cups all purpose flour 120g
- 1/2 cup unsweetened cocoa powder
- 1/4 cup granulated sugar or sugar subsitute
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 large eggs
- 1 cup plain Greek yogurt (5% preferred) 224g
- 1/2 cup unsweetened Vanilla almond milk or any milk preferred
- 1/4 cup creamy peanut butter or nut butter
- 1 tsp. vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit and prepare a muffin tin with liners.
- In a bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs and then mix in the Greek yogurt, almond milk, peanut butter, and vanilla extract.
- Combine the wet and dry ingredients, stirring until just mixed. Fold in the chocolate chips into the batter.
- Fill the 12 muffin tins about 3/4 full with the batter. Bake for 13-15 minutes or until a toothpick comes out clean.
- Let the muffins cool before serving.
- Optional: top with additional chocolate chips before baking. Or swirl additional peanut butter into the tops or drizzle on top when serving with flakey sea salt.
Notes
- All nutrition facts are an estimate and will change with any substitutions.
- Only fill muffin cups 3/4 full. This prevents them from spilling over and becoming too dry.
Nutrition
Photos by Marie-Catherine Dube
Could I swap 1/2 the cocoa with chocolate protein powder to up the protein?? I’ll try, but if anyone knows…
Hi! You can, but it may alter the taste and texture. If you try it, please let me know how it turned out!
Hi. I have 1c of pumpkin puree leftover. Could this possibly be substituted for the yogurt? Prob not but just wondering. I’m going to make these anyways. They look delish.
I’m an avid baker and these were SO yummy. Not extremely sweet so I MIGHT bump up the sugar just slightly next time I make them but still delicious. Moist and chocolatey. Love them for a guilt free snack!
I made these muffins. They were wonderful. I did change your recipe a little though. I used nutella instead of peanut butter, and instead of mixing it into the batter, I kept it aside and put a little on top of each muffin, swirling it into the top of each one with a toothpick. I also added about 3/4 cup frozen raspberries to the wet ingredients. It definitely had to bake longer. Also they didn’t rise much. Very delicious though!
These are absolutely phenomenal! Probably one of my first reviews, ever! But this recipe completely exceeded my expectations. The only change I made was swirling the peanut butter in after I divided the batter into the cupcake liners. This was recommended in a previous review which was so on point!
Yay!!! Thank you!!
Super moist, have more of a brownie texture. I made these for my kids and they didn’t think it was sweet enough so they dipped it in a tiny bit of maple syrup. I will definitely double the sugar next time when making for the kids!
Loved these muffins, they weren’t overly sweet and were very most. Hit the spot when craving something sweet without the guilt!
Delicious! Easy to make, feels like a decadent treat but with good stats! I didn’t taste the peanut butter so would take the recommendation of the peanut butter chips swap and drizzling on top if you want that flavor.
I’m lazy so I just threw everything in my Kitchen Aid mixer and mixed it all “one bowl” style. They turned out great and are SOOOO delicious!! I love that they are low in sugar! As a chocolate PB lover these will be in weekly meal prep often!