Greek Yogurt Peanut Butter Muffins with Chocolate Chips Recipe

There’s something truly irresistible about these Greek Yogurt Peanut Butter Muffins with Chocolate Chips Recipe that makes them my go-to treat whenever I want a breakfast or snack that feels both comforting and a little indulgent. The creamy Greek yogurt brings a moist, tender crumb, while the rich peanut butter offers deep flavor and a satisfying texture. And let’s not forget those gooey pockets of semi-sweet chocolate chips that add just the right burst of sweetness in every bite. Whether you’re baking for your family or treating yourself, these muffins deliver a perfect blend of wholesome ingredients and decadent flavors that keep everyone coming back for more.

Ingredients You’ll Need

These ingredients might be simple, but each plays an essential role in creating the perfect balance of texture, flavor, and color in your muffins. From the nutty warmth of peanut butter to the tangy brightness from Greek yogurt, every component is a small star of the show.

• 1 1/2 cups all-purpose flour: Provides structure and ensures a tender crumb.
• 1 tsp baking powder: Adds lightness and helps the muffins rise beautifully.
• 1/2 tsp baking soda: Works alongside baking powder to give lift and softness.
• 1/4 tsp salt: Enhances all the flavors and balances the sweetness.
• 1/2 cup creamy peanut butter: Brings richness and moistness with a nutty depth.
• 1/2 cup Greek yogurt: Keeps the muffins wonderfully moist and adds a slight tang.
• 1/2 cup brown sugar, packed: Gives a subtle caramel sweetness and moist texture.
• 2 large eggs: Bind the ingredients together and add fluff.
• 1 tsp vanilla extract: Delivers a warm, aromatic backdrop.
• 1/2 cup milk: Ensures the batter is just the right consistency for tender muffins.
• 3/4 cup semi-sweet chocolate chips: Offers those melt-in-your-mouth bursts of chocolate in every bite.

How to Make Greek Yogurt Peanut Butter Muffins with Chocolate Chips Recipe

Step 1: Prepare Your Oven and Muffin Tin

Start by preheating your oven to 350°F (175°C). Line your muffin tin with paper liners or grease it well so your muffins come out easily after baking without sticking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Combining these ingredients now ensures even distribution and proper rising while baking.

Step 3: Combine Wet Ingredients

In a larger bowl, stir your creamy peanut butter, Greek yogurt, and packed brown sugar together until smooth and well-blended. This mixture is where the magic of flavor and moisture begins.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract to infuse warmth throughout the batter.

Step 5: Alternate Adding Dry Ingredients and Milk

Now, alternately add the dry ingredients and milk to your wet mixture, starting and ending with the dry ingredients. Mix gently, just until combined—overmixing can make your muffins tough, so a light hand is the way to go.

Step 6: Fold in the Chocolate Chips

Gently fold in the semi-sweet chocolate chips, making sure they’re evenly spread throughout so every muffin gets those delightful chocolate pockets.

Step 7: Fill Muffin Cups and Bake

Divide the batter evenly into your muffin cups, filling each about three-quarters full to allow room for rise. Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.

Step 8: Cool Your Muffins

Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart while still warm and lets them set perfectly.

How to Serve Greek Yogurt Peanut Butter Muffins with Chocolate Chips Recipe

Garnishes

Try sprinkling some chopped peanuts or a few extra chocolate chips on top right after baking for a rustic look and an extra crunch. A light dusting of powdered sugar also adds a charming finish to these already enticing treats.

Side Dishes

Pair these muffins with a fresh fruit salad or a dollop of whipped cream for a complete breakfast or snack experience. A hot cup of coffee or herbal tea complements the nutty and sweet flavors perfectly.

Creative Ways to Present

For a fun twist, serve these muffins warm topped with a drizzle of honey or melted peanut butter. You can also slice them in half, toast lightly, and spread with a thin layer of cream cheese for a delightful texture contrast.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Greek Yogurt Peanut Butter Muffins with Chocolate Chips Recipe in an airtight container at room temperature for up to 3 days. This keeps them soft and fresh, ready whenever you want a quick treat.

Freezing

These muffins freeze wonderfully! Wrap each muffin individually in plastic wrap, then place them in a freezer bag. They’ll last for up to 3 months, and you can thaw them overnight in the fridge or at room temperature before enjoying.

Reheating

To bring your muffins back to that fresh-baked mood, microwave them for 15 to 20 seconds or warm in a 300°F oven for about 5 minutes. This gently melts the chocolate chips and revives the peanut butter aroma.

FAQs

Can I use non-creamy peanut butter for this recipe?

Absolutely! Chunky peanut butter will add a bit more texture to the muffins, making each bite even more interesting. Just be sure to stir it well before measuring.

Is it necessary to use Greek yogurt, or can I substitute regular yogurt?

Greek yogurt adds thickness and a slight tang that really enhances the flavor, but you can substitute regular yogurt if needed. Just expect a slightly less dense texture.

Can I make these muffins dairy-free?

Yes! Use a dairy-free yogurt alternative and a non-dairy milk like almond or oat milk, and swap the butter if using. The muffins will still be delicious.

What’s the best way to prevent the chocolate chips from sinking?

Toss your chocolate chips in a small amount of flour before folding them into the batter. This helps them suspend evenly throughout the muffins.

Can I double this recipe?

Definitely! Just be sure to use two muffin tins or bake in batches, as overfilling your oven can affect how evenly your muffins rise and cook.

Final Thoughts

If you’re looking for a muffin recipe that strikes the perfect balance between wholesome ingredients and pure indulgence, this Greek Yogurt Peanut Butter Muffins with Chocolate Chips Recipe is exactly what you need. The flavors meld together in such a comforting way, and the texture is perfectly soft with delightful bites of chocolate. I can’t wait for you to try them and see how quickly they become one of your favorite go-to recipes!

Greek Yogurt Peanut Butter Muffins with Chocolate Chips Recipe

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4 from 87 reviews

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

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Description

These Greek Yogurt Peanut Butter Muffins with Chocolate Chips are a delicious and moist treat combining the rich flavors of peanut butter and creamy Greek yogurt, studded with semi-sweet chocolate chips. Perfect for breakfast, snacks, or dessert, these easy-to-make muffins boast a tender crumb and balanced sweetness, baked to perfection in just 20 minutes.

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Ingredients

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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

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Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing it well 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 together until smooth and homogenous.
4. Add Eggs and Vanilla: Add eggs one at a time to the wet mixture, beating well after each addition to ensure proper incorporation. Then stir in the vanilla extract.
5. Combine Wet and Dry Mixtures: Alternately add the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing and ensure a tender muffin texture.
6. Fold in Chocolate Chips: Carefully fold the semi-sweet chocolate chips into the batter, distributing them evenly throughout.
7. Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
8. Bake the Muffins: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating doneness.
9. Cool the Muffins: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy.

Notes

• For gluten-free versions, substitute the all-purpose flour with a gluten-free baking blend.
• You can use almond milk or any other milk alternative instead of regular milk.
• If you prefer less sweetness, reduce the brown sugar slightly.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• These muffins freeze well; wrap individually and freeze for up to 2 months.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American