If you’re searching for a muffin that’s equal parts wholesome and indulgent, look no further than Greek Yogurt Peanut Butter Muffins with Chocolate Chips. These little delights are the perfect marriage of creamy peanut butter, tangy Greek yogurt, and melty chocolate chips, creating muffins that are moist, fluffy, and just sweet enough. Whether you need a quick breakfast on the go, a lunchbox treat, or a satisfying snack, these muffins always deliver. I can’t wait for you to fall in love with them, just like I did!
Ingredients You’ll Need
One of the best things about these muffins is how simple the ingredient list is—each one is essential and brings its own special something to the table. Every ingredient works together to give these muffins their irresistible taste, tender crumb, and beautiful golden color.
- Greek yogurt: Adds a lovely tang and keeps the muffins unbelievably moist without extra oil.
- Creamy peanut butter: Brings rich, nutty flavor and a melt-in-your-mouth texture.
- Eggs: Provide structure and help the muffins rise perfectly.
- Honey or maple syrup: Naturally sweetens the muffins while lending a hint of warm flavor.
- Vanilla extract: Enhances all the flavors and adds a cozy aroma.
- Rolled oats: Give the muffins heartiness and a subtle chew, plus a boost of fiber.
- Baking soda: Helps the muffins puff up beautifully in the oven.
- Baking powder: Works with baking soda to create the perfect lift and texture.
- Salt: Balances the sweetness and amplifies the peanut butter flavor.
- Mini chocolate chips: Scatter pockets of chocolate throughout every bite—because chocolate makes everything better!
How to Make Greek Yogurt Peanut Butter Muffins with Chocolate Chips
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F. Line a muffin tin with paper liners, or lightly grease each cup with a little oil or butter if you prefer. This step ensures your Greek Yogurt Peanut Butter Muffins with Chocolate Chips come out clean and intact—no sticking or crumbling allowed!
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the Greek yogurt, creamy peanut butter, eggs, honey (or maple syrup), and vanilla extract until everything is smooth and creamy. This luscious mixture is the foundation of your muffins, so be sure to whisk until there are no streaks of yogurt or peanut butter left.
Step 3: Add the Dry Ingredients
To the same bowl, add the rolled oats, baking soda, baking powder, and salt. Gently stir everything together until just combined. Don’t overmix—the batter should look a little rustic! This keeps the muffins tender, not tough.
Step 4: Fold in the Chocolate Chips
Pour in the mini chocolate chips and fold them in with a spatula. Try to distribute them evenly so every muffin gets plenty of melty chocolate in every bite. If you love extra chocolate, feel free to sprinkle a few more on top before baking.
Step 5: Fill and Bake
Divide your batter evenly among the 12 muffin cups, filling each about three-quarters full. Pop the pan in the preheated oven and bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean (a few melted chocolate smears are just fine!). Your kitchen will smell amazing as the muffins bake up golden and puffy.
Step 6: Cool and Enjoy
Let the muffins rest in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. This brief waiting period helps the muffins set up perfectly and makes them easy to remove from the liners. Get ready for your first warm, chocolate-studded bite!
How to Serve Greek Yogurt Peanut Butter Muffins with Chocolate Chips
Garnishes
For a special touch, top each muffin with a sprinkle of extra mini chocolate chips or a few chopped peanuts before baking. You can also drizzle a little melted peanut butter or honey over the cooled muffins for extra flair and flavor.
Side Dishes
Pair your Greek Yogurt Peanut Butter Muffins with Chocolate Chips with a side of fresh fruit, a smoothie, or a steaming mug of coffee or tea. They also make a wonderful addition to a breakfast spread with scrambled eggs, yogurt parfaits, or a colorful fruit salad.
Creative Ways to Present
For a fun twist, try baking the batter in mini muffin tins for bite-sized treats perfect for parties or lunchboxes. Or, pile the muffins into a basket lined with a bright napkin for a brunch table centerpiece—these muffins are as pretty as they are delicious!
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Greek Yogurt Peanut Butter Muffins with Chocolate Chips in an airtight container at room temperature for up to three days. They’ll stay moist and flavorful, making them easy to grab for a quick snack or breakfast.
Freezing
These muffins freeze beautifully! Arrange them in a single layer in a freezer-safe bag or container. They’ll keep well for up to three months. Just be sure to let them thaw at room temperature or give them a quick zap in the microwave whenever you need a muffin fix.
Reheating
To enjoy that just-baked warmth, pop a muffin in the microwave for 10–15 seconds or reheat in a toaster oven until gently warmed through. This brings back their soft, tender crumb and makes the chocolate chips perfectly melty again.
FAQs
Can I use non-dairy yogurt?
Absolutely! Feel free to use your favorite non-dairy Greek-style yogurt to make these muffins dairy-free. Just make sure it’s unsweetened and has a thick, creamy texture for best results.
What can I substitute for peanut butter?
If you prefer, you can swap the peanut butter with almond butter, cashew butter, or even sunflower seed butter for a nut-free option. Each will give a slightly different flavor but will still make delicious, moist muffins.
Are these Greek Yogurt Peanut Butter Muffins with Chocolate Chips gluten-free?
Yes, as long as you use certified gluten-free rolled oats, these muffins are naturally gluten-free. Always check your packaging to be sure if you’re baking for someone with gluten sensitivities.
Can I add extras to the batter?
Definitely! Chopped nuts, dried fruit, or a sprinkle of cinnamon can be stirred in for extra flavor and texture. Just keep the total add-ins to about half a cup so the muffins stay light and fluffy.
How do I know when the muffins are done baking?
The best way is to insert a toothpick into the center of a muffin; if it comes out mostly clean (a little melted chocolate is okay), they’re ready. The tops should look set and lightly golden.
Final Thoughts
If you’re looking for a new favorite, these Greek Yogurt Peanut Butter Muffins with Chocolate Chips will not disappoint. They’re easy, nourishing, and irresistibly delicious—perfect for any time of day. Give them a try and let their comforting flavors brighten your mornings and snack breaks!
Print
Greek Yogurt Peanut Butter Muffins with Chocolate Chips Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Greek Yogurt Peanut Butter Muffins with Chocolate Chips combine the creaminess of Greek yogurt and peanut butter with the sweetness of honey and chocolate chips for a delicious, healthy breakfast or snack. Packed with protein and wholesome oats, these gluten-free muffins are perfect for a quick energy boost or a tasty treat any time of day.
Ingredients
Wet Ingredients
- 1 cup plain Greek yogurt
- 1/2 cup creamy peanut butter
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup rolled oats (certified gluten-free if needed)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup mini chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the tin to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the Greek yogurt, creamy peanut butter, eggs, honey (or maple syrup), and vanilla extract until the mixture is smooth and creamy.
- Add Dry Ingredients: Stir in the rolled oats, baking soda, baking powder, and salt just until combined—avoid overmixing to keep muffins tender.
- Fold in Chocolate Chips: Gently fold the mini chocolate chips into the batter to evenly distribute them.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full for perfect rising.
- Bake: Bake in the preheated oven for 15 to 18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- You can substitute almond butter for peanut butter for a different flavor.
- For extra texture, add chopped peanuts or sprinkle additional chocolate chips on top before baking.
- These muffins freeze well, making them excellent for meal prepping or grab-and-go breakfasts and snacks.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 7g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg
