Protein Chocolate Chip Muffins
These protein-packed chocolate chip muffins are soft, fluffy, and perfect for an on-the-go breakfast or snack. Packed with Greek yogurt, protein powder, and chocolate chips, they’re a family favorite!
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Cost: $5
Servings: 12 Muffins
Equipment
- Mixing Bowls
- Kitchen-aid or Whisk
- Muffin Tin or Nonstick Spray
- Measuring Cups & Spoons
- Spatula or Wooden Spoon
- Toothpick To check for doneness.
Ingredients
- 3 cups all-purpose flour You can swap with oat flour or almond flour for a gluten-free option.
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup brown sugar
- 2-3 scoops protein powder Use your favorite vanilla or chocolate protein powder. I use vanilla.
- ½ cup melted butter
- 3 eggs
- ½ cup milk
- ⅔ cup vanilla Greek yogurt
- 1 teaspoon vanilla extract
- 2 cups chocolate chips 1.5 cups for the batter, ½ cup for topping.
- Coarse sugar optional – Adds a little crunch on top for that bakery-style look.
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with liners or lightly grease it.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, protein powder, and brown sugar.
- In another bowl, whisk together the melted butter, eggs, milk, Greek yogurt, and vanilla extract.
- Gradually add the wet ingredients into the dry ingredients, stirring until just combined.
- Fold in 1.5 cups of chocolate chips.
- Scoop the batter evenly into the prepared muffin tin, filling each about ¾ full.
- Sprinkle the remaining ½ cup of chocolate chips and coarse sugar on top.
- Bake for 18–20 minutes (or 12–14 minutes for mini muffins), until a toothpick inserted in the center comes out clean.
- Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Calories: 220kcal