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Double Chocolate Greek Yogurt Muffins Recipe

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3.9 from 13 reviews

  • Author: Sara
  • Total Time: 34 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

These Double Chocolate Protein Muffins are a delicious and healthier way to enjoy a chocolate treat without protein powder. Made with Greek yogurt, cocoa, and chocolate chips, these moist muffins boast a rich chocolate flavor that’s perfect for breakfast or a snack. The simple ingredient list and straightforward method make them easy to prepare, while the use of common kitchen staples ensures great texture and taste.

Ingredients

Wet Ingredients

  • 1¼ cups plain Greek yogurt (2–5% m.f.)
  • 2 large eggs
  • ½ cup maple syrup
  • ⅓ cup olive oil (can replace with a neutral oil)
  • ½ cup milk
  • 1 Tbsp pure vanilla extract

Dry Ingredients

  • 1 ¾ cup all purpose flour
  • ½ cup unsweetened cocoa powder
  • ⅔ cup chocolate chips, plus more for topping
  • 3 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 tsp instant espresso powder (optional)

Instructions

  1. Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C). Line a muffin tin with silicone or parchment paper liners to prevent sticking and set aside.
  2. Combine wet ingredients: In a large bowl, whisk together the Greek yogurt, eggs, maple syrup, olive oil, milk, and vanilla extract until smooth and well combined.
  3. Add dry ingredients and mix: To the same bowl, add the all-purpose flour first, followed by cocoa powder and chocolate chips. Then evenly sprinkle the baking powder, baking soda, salt, and optional instant espresso powder over the top. Mix gently until just combined to avoid overmixing, which can toughen the muffins.
  4. Fill muffin cups: Evenly divide the batter among the lined muffin cups, filling each about three-quarters full. Let the batter rest for 10 minutes; this hydrates the flour and helps the muffins rise better. Optionally, top with extra chocolate chips for a decorative finish.
  5. Bake the muffins: Bake in the preheated oven for 22–24 minutes. The muffins are done when set and a toothpick inserted into the center comes out mostly clean, with just a few moist crumbs attached.
  6. Cool: Allow the muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving or storing.

Notes

  • Do not overmix the batter to keep muffins tender and light.
  • The rest period before baking is essential to hydrate the flour and ensure better rise.
  • You can substitute olive oil with another neutral oil like canola or vegetable oil if preferred.
  • Instant espresso powder enhances the chocolate flavor but is optional.
  • For a dairy-free version, substitute Greek yogurt and milk with plant-based alternatives.
  • Prep Time: 12 minutes
  • Cook Time: 22-24 minutes
  • Category: Baked Goods
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/double-chocolate-greek-yogurt-muffins-recipe/