Indulge in a delightful treat that satisfies your chocolate cravings without the guilt. Meet your new favorite high protein Greek yogurt chocolate muffins, a recipe designed for busy lives. These incredibly moist and deeply chocolatey muffins are packed with wholesome ingredients, making them a healthy, satisfying option for breakfast, a post-workout snack, or even a wholesome dessert. You’ll want to make this easy recipe again and again!
Table of Contents
Why You’ll Love These High Protein Muffins
These aren’t just any muffins; they’re high protein Greek yogurt chocolate muffins that offer so much more than delicious taste.
- Packed with Protein: Greek yogurt is the secret ingredient, boosting protein to keep you feeling full and energized. EatingWell highlights how Greek yogurt’s high protein content is beneficial for satiety and muscle maintenance.
- Incredibly Moist & Fudgy: Say goodbye to dry muffins; these boast a wonderfully tender and rich texture.
- Health-Conscious: We use wholesome ingredients and natural sweeteners for a healthier twist on a classic.
- Quick & Easy to Make: Simple steps mean you can whip up a batch with minimal fuss, perfect for any skill level.
- Versatile Treat: Enjoy them for a nutritious breakfast, a satisfying snack, or a healthier dessert option.
- Family-Friendly: Kids and adults alike will adore the rich chocolate flavor, making them a hit for everyone.
Ingredients
Here’s what you’ll need to bake a batch of delicious high protein Greek yogurt chocolate muffins:
Wet Ingredients:
- 2 large eggs at room temperature
- ½ cup nonfat plain Greek yogurt at room temperature
- ½ cup honey or pure maple syrup
- ⅓ cup unsweetened almond milk or milk of choice
- ¼ cup canola oil or melted, cooled coconut oil, light extra virgin olive oil, or melted, cooled unsalted butter
- 1 teaspoon pure vanilla extract
Dry Ingredients:
- 1 cup white whole wheat flour plus 2 tablespoons
- ⅓ cup unsweetened cocoa powder
- ¾ teaspoon baking soda
- ¾ teaspoon instant espresso powder optional; will result in a more intensely chocolaty muffin
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground cinnamon
Mix-ins:
- ½ cup semi-sweet chocolate chips plus optional additional for sprinkling on top
Notes & Substitutions
Crafting the perfect high protein Greek yogurt chocolate muffins begins with understanding your ingredients. White whole wheat flour adds a subtle nutty flavor and extra fiber, but you can swap it for all-purpose flour for a lighter texture or a 1:1 gluten-free baking blend for a gluten-free alternative. Greek yogurt is the star here, delivering significant protein and moisture; opt for a dairy-free plain yogurt if needed.
For natural sweetness, honey or maple syrup works beautifully and can be interchanged based on your preference. When it comes to oil, canola oil is neutral, but coconut oil, light olive oil, or melted butter offer different flavor nuances. As noted by King Arthur Baking, a touch of espresso powder can significantly enhance and intensify chocolate flavor in baked goods, without adding a coffee taste. Feel free to customize your muffins with additional mix-ins, such as chopped nuts or different types of chocolate chips.
Equipment
Gathering your tools beforehand ensures a smooth baking process for your high protein Greek yogurt chocolate muffins.
- Muffin tin (12-cup standard): Essential for perfectly shaped muffins.
- Paper liners or nonstick spray: To prevent sticking and make cleanup easy.
- Large mixing bowls: One for dry ingredients, one for wet.
- Whisk: For combining ingredients smoothly.
- Muffin scoop or spoon: Helps distribute batter evenly into cups.
- Wire cooling rack: Allows muffins to cool completely and prevents sogginess.
How To Make These High Protein Greek Yogurt Chocolate Muffins
Follow these simple steps to bake your delicious high protein Greek yogurt chocolate muffins:
Here are the instructions for preparing the recipe:
- Preheat oven to 325 degrees F. Lightly coat a standard 12 cup muffins tin with nonstick spray or line with paper liners.
- In a large mixing bowl, whisk together the dry ingredients: white whole wheat flour, cocoa powder, baking soda, espresso powder, salt, and cinnamon. Stir in the chocolate chips.
- In a medium bowl, briskly whisk together the eggs, yogurt, honey, milk, oil, and vanilla. Make a well in the center of the dry ingredients and add the wet ingredients. Gently stir by hand, just until the dry ingredients disappear.
- With a muffin scoop or similar, fill the muffin cups 2/3 of the way to the top with batter. If desired, sprinkle on some extra chocolate chips. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out without any wet batter clinging to it. Place the pan on a wire rack. Let the muffins cool in the pan for 5 minutes, then gently remove them from the pan and place them on the rack to finish cooling completely (don’t leave the muffins in the pan or they will start to steam and become a little soggy). Enjoy!
Pro Tips & Troubleshooting
Making these high protein Greek yogurt chocolate muffins perfect is easy with a few tricks.
- Room Temperature Ingredients: Ensure your eggs and Greek yogurt are at room temperature. This helps them combine more smoothly with other ingredients, resulting in a more uniform and tender crumb.
- Do Not Overmix: Mix the wet and dry ingredients just until combined. Overmixing develops gluten, leading to tough, dense muffins instead of light and airy ones.
- Prevent Sinking: Sinking muffins can occur from old leavening agents or opening the oven door too early. Ensure your baking soda is fresh and resist peeking during the first 15 minutes of baking.
- Perfect Doneness: Use the toothpick test. Insert a toothpick into the center; it should come out with moist crumbs but no wet batter, indicating they are perfectly baked.
- Achieve Muffin Tops: Filling the muffin cups two-thirds full helps create those desirable domed tops. You can also start baking at a slightly higher temperature for 5 minutes before reducing it to encourage a quick rise.
Serving, Storage, & Variations
These delightful high protein Greek yogurt chocolate muffins are incredibly versatile. Enjoy them warm or at room temperature, any time of day.
chocolate muffins Serving Suggestions:
- Fresh fruit: Pair with a side of mixed berries or sliced banana for a complete breakfast.
- Spreads: Swirl with a dollop of nut butter, extra Greek yogurt, or your favorite fruit jam.
- Pairings: Serve alongside a cup of coffee, a glass of milk, or a satisfying protein shake.
Storage Instructions:
- Room Temperature: Store cooled muffins in an airtight container lined with a paper towel for up to 3 days. The paper towel absorbs excess moisture, preventing sogginess.
- Refrigerator: For longer short-term storage, keep them in an airtight container in the refrigerator for up to 5 days.
Freezing Instructions:
- How to Freeze: Once completely cooled, individually wrap each muffin tightly in plastic wrap, then place them in a freezer-safe bag or container. They stay fresh for up to 3 months.
- How to Thaw/Reheat: Thaw frozen muffins at room temperature for a few hours, or reheat them briefly in the microwave until warm and soft.
Variations:
- Gluten-Free: Replace white whole wheat flour with a cup-for-cup gluten-free baking blend that contains xanthan gum.
- Oatmeal Chocolate Muffins: Stir in ½ cup of rolled oats with the dry ingredients for added texture and fiber.
- Dairy-Free/Vegan: Use flax eggs (1 tablespoon ground flaxseed meal + 3 tablespoons water per egg) and dairy-free Greek yogurt and milk alternatives.
- Nutty Muffins: Fold in ½ cup of chopped walnuts, pecans, or almonds for a delightful crunch.
- Different Chips: Experiment with white chocolate chips, peanut butter chips, or even a mix of dark and milk chocolate for different flavor profiles.
Nutrition
These high protein Greek yogurt chocolate muffins offer a nourishing start to your day or a smart snack choice. Thanks to the Greek yogurt, they provide a significant protein boost, helping to keep you feeling satisfied. They are also made with natural sweeteners and contain healthy fats, contributing to a balanced diet. Enjoy these delicious muffins knowing you’re fueling your body with wholesome ingredients.
| Nutrition Facts (per 1 muffin) | |
|---|---|
| Calories: | 193 kcal |
| Carbohydrates: | 26 g |
| Protein: | 5 g |
| Fat: | 9 g |
| Saturated Fat: | 2 g |
| Cholesterol: | 28 mg |
| Fiber: | 3 g |
| Sugar: | 15 g |
FAQ
You’ve got questions about these delicious high protein Greek yogurt chocolate muffins, and we have answers!
- Q: What makes these muffins “high protein”?
A: The significant protein content comes from using a generous ½ cup of Greek yogurt in the batter, a fantastic way to boost nutrition. - Q: Can I use regular flour instead of white whole wheat flour?
A: Yes, you can substitute all-purpose flour for the white whole wheat flour. The muffins will be slightly less dense and might have a different nutritional profile. - Q: Why did my muffins sink in the middle?
A: This can happen from overmixing the batter, using old baking soda, or if your oven temperature fluctuates. Ensure your leavening is fresh and mix gently. - Q: Are these suitable for toddlers?
A: Absolutely! These muffins are made with wholesome ingredients and natural sweeteners, making them a great, portion-controlled snack for little ones. - Q: Can I make these without added sugar?
A: The recipe uses natural sweeteners like honey or maple syrup. If avoiding all added sugars, choose unsweetened chocolate chips and reduce the natural sweetener to taste, though the texture might vary slightly.
Conclusion
These High Protein Greek Yogurt Chocolate Muffins are a true game-changer for anyone seeking a healthy, satisfying, and utterly delicious treat. They’re incredibly moist, packed with rich chocolate flavor, and offer a wonderful boost of protein, making them perfect for any time of day. Say goodbye to guilt and hello to a smart way to enjoy your favorite indulgence. We encourage you to try this simple recipe and discover your new favorite healthy obsession!
High Protein Greek Yogurt Chocolate Muffins
Equipment
- Muffin Tin
- Large mixing bowl
- Medium bowl
- Whisk
- muffin scoop
- Wire Rack
Ingredients
Dry Ingredients
- 1 cup plus 2 tablespoons white whole wheat flour
- ⅓ cup unsweetened cocoa powder
- ¾ teaspoon baking soda
- ¾ teaspoon instant espresso powder optional; for more intense chocolate flavor
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground cinnamon
- ½ cup semi-sweet chocolate chips plus optional additional for sprinkling on top
Wet Ingredients
- 2 large eggs at room temperature
- ½ cup nonfat plain Greek yogurt at room temperature
- ½ cup honey or pure maple syrup
- ⅓ cup unsweetened almond milk or milk of choice
- ¼ cup canola oil or melted, cooled coconut oil, light extra virgin olive oil, or melted, cooled unsalted butter
- 1 teaspoon pure vanilla extract
Instructions
Preparation
- Preheat oven to 325°F and prepare a 12-cup muffin tin by coating it with nonstick spray or lining with paper liners.
Combine Dry Ingredients
- In a large bowl, whisk together the flour, cocoa powder, baking soda, espresso powder, salt, and cinnamon, then stir in the chocolate chips.
Combine Wet and Dry Ingredients
- In a separate medium bowl, whisk together the eggs, yogurt, honey, milk, oil, and vanilla. Add the wet ingredients to the dry ingredients and gently stir until just combined.
Bake and Cool
- Fill muffin cups two-thirds full with batter, sprinkle with extra chocolate chips if desired, and bake for 18-22 minutes until a toothpick comes out clean. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.