Yet another installment in the ‘What carb should I make for breakfast?’ series that infinitely continues at my house. We seriously love these muffins, and if you are a fan of chocolate, peanut butter, and carbs, you will too. We should probably try a little harder for healthy breakfasts, but then…muffins. If muffins are wrong, I don’t think I want to be right.
And one tip: These are fabulous with a few white chocolate chips, I just didn’t have any on hand when I decided to write a post for this recipe. If you want to add them in, just split them 1/2 cup white and 1/2 milk/semisweet/dark.
Start by creaming together sugar, butter, peanut butter, and vanilla.
Then add the eggs and yogurt. I love Greek yogurt for baking! It makes things so moist and I feel like I’m making healthy choices because of all the protein and calcium and low calories and stuff.
After the dry ingredients and milk have been added. Only thing left is chocolate chips!
Ready to bake in cheerful yellow cupcake papers.
They’re done! And I pulled them out of the oven with the new purple potholders I found in my stocking a few weeks ago, because purple is my favorite!
Double Chocolate Peanut Butter Muffins
Prep Time: 20 minutes
Bake Time: 25-29 minutes
Makes 12 muffins
1/2 cup salted butter, softened
1/2 cup peanut butter
1 cup sugar
2 teaspoons vanilla
1/2 cup plain Greek yogurt
1/3 cup cocoa
2 teaspoons baking powder
1/2 teaspoon salt
2 cups all purpose flour
3/4 cup milk
1 cup chocolate chips
Preheat oven to 350 and prepare a muffin pan, either with cupcake liners or by lightly spraying with cooking spray.
In a large bowl, beat the butter, peanut butter, sugar, and vanilla, scraping the sides of the bowl periodically to get the mixture nice and smooth. Add in the eggs and yogurt and beat again, still scraping down the edges. Once that mixtures is nice and creamy, beat in the cocoa, baking powder, and salt.
Finally, add the flour 1 cup at a time. Once that is mixed in, slowly add the milk as you continue to beat until everything is well combined. Fold in the chocolate chips and spoon into the prepared muffin pan.
Bake for 25-29 minutes, until a toothpick inserted in the center comes out clean.