Greek Yogurt Peanut Butter Muffins with Chocolate Chips

I like to bake for my family, and sometimes I try to make recipes that aren’t too dessert-like so they’re good snacks to enjoy during the school week. These Greek Yogurt Peanut Butter Muffins with Chocolate Chips are one of these recipes. They aren’t made with any oil or butter, instead I use a protein-packed Greek yogurt for moisture and fat. Then I add in flavor with peanut butter and a little honey for sweetness. If you want more sweetness, you can add more honey or sugar! 

I like the chocolate chips in these because they turn the muffins into such a nice treat, without being too decadent. They’re very easy to make as you can see in this episode. In fact, if you have children who love to bake you can put them in charge of making this entire recipe. 

Once these are baked store them in an airtight container to stay fresh. I really like to pack them in lunch boxes, warm them up for breakfast, and take them in the car for a quick snack. They are super versatile like that, which is great. I love recipes that function like this, you can take them just about anywhere. 

I hope you love these Greek Yogurt Peanut Butter Muffins with Chocolate Chips. They are delicious and loved by all age groups. Give them a try and tell us what you think! 

Greek Yogurt Peanut Butter Chocolate Chip Muffins with  

These mildly sweet muffins are perfect for lunchboxes or after school snacks. I like to warm them up on the morning for an easy on-the-go breakfast, too! 

Ingredients (12 muffins) 

• 1 ½ cups all-purpose flour (or half whole wheat for heartier texture) 

• 1 tsp baking powder 

• ½ tsp baking soda 

• ¼ tsp salt 

• ½ cup creamy peanut butter (natural or regular) 

• ⅓ cup honey or brown sugar (adjust to taste) 

• 2 eggs 

• 1 cup plain Greek yogurt 

• ¼ cup milk (any kind) 

• 1 tsp vanilla extract 

• ½ cup chocolate chips (semi-sweet or dark) + extra for topping 

Directions 

1. Preheat oven to 350°F. Line a 12-cup muffin pan with liners or grease lightly. 

2. In a bowl, whisk flour, baking powder, baking soda, and salt. 

3. In another large bowl, beat peanut butter, honey (or sugar), and eggs until smooth. Stir in Greek yogurt, milk, and vanilla. 

4. Add dry ingredients to wet, mixing gently until just combined (don’t overmix). Fold in chocolate chips. 

5. Divide batter evenly into muffin cups.  

6. Bake 28-30 minutes, until a toothpick comes out clean (some melted chocolate is fine!). 

7. Let rest 5 minutes in the pan, then transfer to a rack. Best served slightly warm so the chocolate is gooey. 

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.