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.
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
- 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.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a large bowl, mix the creamy peanut butter, Greek yogurt, and packed brown sugar together until smooth and homogenous.
- 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.
- 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.
- Fold in Chocolate Chips: Carefully fold the semi-sweet chocolate chips into the batter, distributing them evenly throughout.
- Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- 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.
- 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
