Description
Delight in these moist and fluffy Greek Yogurt Peanut Butter Muffins studded with semi-sweet chocolate chips. Combining creamy peanut butter and tangy Greek yogurt, these muffins offer a perfect balance of rich flavor and tender texture, ideal for a wholesome breakfast or a satisfying snack.
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-ons
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and 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 to ensure even distribution of leavening agents and salt.
- Combine Peanut Butter, Yogurt, and Sugar: In a large bowl, blend creamy peanut butter, Greek yogurt, and packed brown sugar until the mixture is smooth and uniform.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then stir in the vanilla extract for flavor depth.
- Incorporate Dry Ingredients and Milk: Alternately add the dry ingredient mixture and milk to the wet ingredients, beginning and ending with the dry ingredients. Stir gently and mix until just combined to avoid overmixing, which can toughen the muffins.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the batter to distribute them evenly without deflating the mix.
- Fill Muffin Cups: Divide the batter equally among the prepared muffin cups, filling each about three-quarters full to allow space for rising.
- Bake: Bake the muffins in the preheated oven for 18-22 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool: Allow the muffins to cool in the tin for 5 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not overmix the batter to keep your muffins light and fluffy.
- For a dairy-free version, substitute Greek yogurt and milk with plant-based alternatives.
- You can use chunky peanut butter if you prefer a bit of texture in your muffins.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Feel free to swap the chocolate chips for nuts or dried fruit according to taste.
