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Chocolate Protein Muffins - Easy, Moist, and Satisfying

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup (120 g) white whole wheat flour or all-purpose flour
  • 1/2 cup (50 g) unsweetened cocoa powder
  • 1/2 cup (45–60 g) chocolate or vanilla whey protein powder (or plant-based protein; see notes)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 2 large eggs, room temperature
  • 1/2 cup (120 g) plain Greek yogurt (2% or 0%)
  • 1/2 cup (120 ml) milk (dairy or unsweetened almond milk)
  • 1/3 cup (80 ml) maple syrup or honey (or 1/3 cup packed brown sugar)
  • 1/4 cup (60 g) unsweetened applesauce
  • 3 tablespoons neutral oil (avocado, canola, or light olive oil)
  • 1 teaspoon vanilla extract
  • 1/2 cup (85 g) dark chocolate chips or chopped dark chocolate (optional but recommended)

Method
 

  1. Prep your pan and oven. Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
  2. Mix the dry ingredients. In a large bowl, whisk together the flour, cocoa powder, protein powder, baking powder, baking soda, and salt until no clumps remain.
  3. Whisk the wet ingredients. In a separate bowl or large measuring cup, whisk the eggs, Greek yogurt, milk, maple syrup, applesauce, oil, and vanilla until smooth.
  4. Combine gently. Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined. A few small streaks of flour are okay; avoid overmixing.
  5. Fold in chocolate. Stir in the chocolate chips, reserving a few for topping if you like.
  6. Fill the cups. Divide the batter evenly among the muffin cups, about 3/4 full. Sprinkle the reserved chips on top.
  7. Bake. Bake for 16–20 minutes, or until the centers spring back lightly and a toothpick comes out with a few moist crumbs.
  8. Cool. Let the muffins cool in the pan for 5 minutes, then move them to a wire rack. Cool fully for the best texture.