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Greek Yogurt Peanut Butter Muffins with Chocolate Chips Recipe

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4.1 from 49 reviews

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x

Description

These Greek Yogurt Peanut Butter Muffins with Chocolate Chips are a deliciously moist and flavorful treat, combining the creamy richness of peanut butter with the tangy smoothness of Greek yogurt and the sweet indulgence of chocolate chips. Perfect for breakfast or a snack, these muffins are easy to make and bake up fluffy and tender with a delightful balance of sweetness and protein.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 1/2 cup creamy peanut butter
  • 1/2 cup Greek yogurt
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk

Add-ins

  • 3/4 cup semi-sweet chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing it thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
  3. Combine Wet Ingredients: In a large bowl, mix the creamy peanut butter, Greek yogurt, and packed brown sugar until you achieve a smooth consistency.
  4. Add Eggs and Vanilla: Add the eggs one at a time to the peanut butter mixture, beating well after each addition to incorporate fully. Stir in the vanilla extract.
  5. Combine Wet and Dry: Gradually add the dry ingredients and milk alternately to the wet mixture, starting and ending with the dry ingredients. Mix gently just until combined to avoid overmixing.
  6. Fold in Chocolate Chips: Carefully fold the semi-sweet chocolate chips into the batter to distribute them evenly without deflating the mix.
  7. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow room for rising.
  8. Bake Muffins: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Cool Muffins: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, ensuring the best texture and flavor.

Notes

  • Use creamy peanut butter for a smoother batter and better texture.
  • Do not overmix the batter to keep muffins light and fluffy.
  • For a dairy-free version, substitute the milk and Greek yogurt with non-dairy alternatives.
  • Ensure muffins cool slightly before removing from the tin to avoid breaking.
  • These muffins can be stored airtight at room temperature for up to 3 days or refrigerated for up to a week.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

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Find it online: https://mamabrisrecipes.com/greek-yogurt-peanut-butter-muffins-with-chocolate-chips-recipe/