Chocolate Greek Yogurt Peanut Butter Muffins

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Decadent, chocolatey and 6 grams of protein each, these Chocolate Peanut Butter Muffins are dessert in muffin form. A perfect mix of fudgy peanut butter brownies and fluffy muffins these are easy to make and perfect any time of the day.
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Chocolate muffins with chocolate chips, peanut butter and sea salt on top.

Chocolate Peanut Butter Muffins

These Chocolate Peanut Butter Muffins are dessert in muffin form. If you are a peanut butter lover and a fan of chocolate then nothing says good morning like fluffy brownie-like baked goods with melty chocolate chips. 

Ever crave something sweet in the morning or before bed but don’t want to derail your whole day? Now you don’t have to! These greek yogurt peanut butter chocolate muffins are like brownies with just enough of the peanut butter flavor to not take away from the chocolatey goodness.

At 169 calories per muffin, you can eat a few of these delicious muffins and feel satiated in your breakfast or dessert choice. Another fudgy favorite is Chocolate Baked Oats, great for breakfast or paired with your nightly ice cream.

Chocolate muffins with chocolate chips on top.

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. 
  • Use chocolate chips or peanut butter chips. 

Ingredients and Substitutes:

These are the main ingredients and substitutions for these chocolate muffins. See the recipe card below for the full recipe, ingredient list, nutritional information and instructions. 

Flour, baking soda and powder, salt, eggs, peanut butter, greek yogurt, milk, sugar and vanilla.

Variations and Substitutions

  • Substitute 1 egg with 1/4 cup applesauce.
  • Use one small ripe mashed banana for one egg and make chocolate peanut butter banana muffins. 
  • Use creamy peanut butter, almond butter, or your favorite nut butters.
  • 2% plain Greek yogurt works too but 5% produces a richer more moist muffin.
  • Whole wheat flour for all-purpose flour.
  • Sugar substitute or coconut sugar in place of white sugar.  
  • Top with a peanut butter drizzle and sea salt for a decadent treat.

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 these chocolate peanut butter muffins (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).

Cocoa powder, sugar, flour, baking soda and powder and salt combined in a mixing bowl.

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).

Almond milk, peanut butter, greek yogurt, vanilla and eggs combined in a mixing bowl.

Step 4: mix wet and dry ingredients together

Dry and wet ingredients combine in a mixing bowl.

Combine the wet and dry ingredients, stirring until just mixed (image 3).

Chocolate chips folded in.

Fold the chocolate chips into the chocolate muffin batter (image 4). 

Step 5: divide batter and bake

Batter added to a muffin tin to bake.

Fill the muffin tins about 3/4 full with the batter (image 5). Optional, add additional chocolate chips on top before baking.

Baked muffins in a muffin tin with extra chocolate chips on top.

Bake for 13-15 minutes or until a toothpick comes out clean (image 6). Let the muffins cool before serving.

How to store these chocolate muffins

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.

Chocolate muffins with peanut butter drizzles on top with the muffin liner pulled down around the edges.

For the peanut butter lovers

If you are a peanut butter lover then substitute the chocolate chips with peanut butter chips for extra peanut butter flavor or add an extra teaspoon of peanut butter swirl into each muffin cup before baking. You can also drizzle creamy peanut butter on top of each muffin before enjoying them. 

Recipe Tips

  • Do not over-stir the batter. You want to stir till it’s just combined. 
  • Mix wet and dry ingredients separately and then combine. This helps prevent the batter from being overmixed. 
  • For a double batch just simply double the recipe but you’ll want to use an extra large mixing bowl. 

If you like this recipe be sure to check out some of our other easy healthy muffin recipes!

If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!

Chocolate muffins with chocolate chips, peanut butter and sea salt on top.

Chocolate Peanut Butter Muffins

Danielle Lima
Decadent, chocolatey and 6 grams of protein each, these Chocolate Peanut Butter Muffins are dessert in muffin form. A perfect mix of fudgy peanut butter brownies and fluffy muffins these are easy to make and perfect any time of the day.
4.84 from 6 votes
Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast, Dessert, Side Dish
Cuisine American
Servings 12 muffins
Calories 169 kcal

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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 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. 

Nutrition

Serving: 1muffinCalories: 169kcalCarbohydrates: 21gProtein: 6gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 31mgSodium: 138mgPotassium: 58mgFiber: 2gSugar: 10g
Tried this recipe?Let us know how it was!

Photos by Marie-Catherine Dube

4 Comments

  1. 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!

  2. 5 stars
    Loved these muffins, they weren’t overly sweet and were very most. Hit the spot when craving something sweet without the guilt!

  3. 4 stars
    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.

  4. 5 stars
    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!

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