Description
Rich, fluffy, bakery-style double chocolate protein muffins made without refined sugar.
Ingredients
- 1/4 cup melted butter cooled slightly
- 1/3 cup plain Greek yogurt
- 1 large egg
- 3/4 cup milk
- 1 teaspoon vanilla flavoring
- 1/2 cup granulated sweetener or sugar
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 cup chocolate protein powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup chocolate chips or chunks
Instructions
- Preheat the oven to 425°F and line a muffin pan with 8 liners.
- In a large bowl, whisk melted butter and sweetener until smooth.
- Add yogurt, egg, milk, and vanilla flavoring and whisk until fully combined.
- In a separate bowl, mix flour, cocoa powder, protein powder, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- Fold in most of the chocolate chips, reserving a small handful for topping.
- Divide batter evenly among muffin liners and sprinkle remaining chocolate on top.
- Bake for 5 minutes, then reduce oven temperature to 350°F and bake for 18 to 20 minutes until a toothpick inserted comes out mostly clean.
- Cool in the pan for 10 minutes, then transfer muffins to a rack to cool completely.
Notes
- Store muffins in an airtight container for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Muffin
- Method: Baking
- Cuisine: American