Chocolate Protein Muffins (Moist & Fluffy)
Moist chocolate protein muffins made with protein powder, cocoa, and yogurt. Ready in 30 minutes for a high-protein snack.
Ingredients
- 1 cup all-purpose flour (or oat flour) 125 g
- ½ cup protein powder (whey or plant-based) 50–60 g
- ¼ cup unsweetened cocoa powder 25 g
- ½ cup granulated sugar (or ⅓ cup honey/maple syrup) 100 g
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ¾ cup milk (dairy or plant-based) 180 ml
- ½ cup Greek yogurt or dairy-free yogurt 120 g
- ⅓ cup neutral oil 80 ml
- 1 tsp vanilla extract
- ½ cup chocolate chips Optional
Instructions
Preheat Oven and Line Tin:
Heat the oven to 350°F (175°C) and place paper liners in a muffin tin.Whisk Dry Ingredients Together:
In a large mixing bowl, combine flour, protein powder, cocoa powder, sugar (or honey/maple syrup), baking powder, baking soda, and salt with a whisk.Beat Wet Ingredients Separately:
In a separate bowl, beat eggs, milk, yogurt, oil, vanilla, and sweetener (add honey/maple syrup here if using).Fold Wet into Dry Mixture:
Pour the wet mixture into the dry and fold gently until just incorporated; avoid overmixing. Add chocolate chips at this point if desired.Fill Muffin Cups Evenly:
Distribute the batter evenly among the muffin cups, filling each to about three-quarters full.Bake Until Firm and Bouncy:
Bake for 18–22 minutes, until the tops feel firm and bounce back when lightly pressed.Cool and Serve Muffins:
Let the muffins cool in the pan for 5 minutes, then move them to a wire rack to finish cooling. Serve and enjoy.