Description
These Greek Yogurt Peanut Butter Muffins with Chocolate Chips are a delightful combination of flavors and textures, perfect for a wholesome breakfast or a satisfying snack. The creamy peanut butter pairs beautifully with the tangy Greek yogurt, while the chocolate chips add a touch of sweetness to every bite.
Ingredients
Wet Ingredients:
- 1 cup plain Greek yogurt
- 1/2 cup creamy peanut butter
- 1/3 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk (dairy or non-dairy)
Dry Ingredients:
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or grease.
- Mix wet ingredients: In a large bowl, combine Greek yogurt, peanut butter, honey/maple syrup, eggs, vanilla, and milk.
- Combine dry ingredients: In another bowl, mix flour, baking powder, baking soda, and salt.
- Blend wet and dry: Gradually add dry ingredients to wet mixture until just combined. Fold in chocolate chips.
- Bake: Divide batter into muffin cups and bake for 18–22 minutes until a toothpick comes out clean.
- Cool and serve: Let muffins cool in the tin before transferring to a wire rack.
Notes
- You can use all-purpose flour for a lighter texture.
- Sprinkle extra chocolate chips on top for added flavor.
- These muffins freeze well; wrap individually and store in a freezer-safe bag.
