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Peanut Butter Chocolate Chip Muffins with Greek Yogurt

Peanut Butter Chocolate Chip Muffins with Greek Yogurt

These peanut butter chocolate chip muffins with Greek yogurt are soft, moist, and packed with creamy peanut butter and melty chocolate chips. Greek yogurt helps create a tender crumb while keeping this easy muffin recipe rich and satisfying.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 Muffins
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup creamy peanut butter
  • ½ cup plain Greek yogurt
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • ⅓ cup neutral oil
  • 2 large eggs
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • ¾ cup semi-sweet chocolate chips

Equipment

  • 12-cup muffin pan
  • Paper muffin liners
  • Medium mixing bowl
  • Large mixing bowl
  • Whisk
  • Rubber spatula
  • Measuring cups
  • Measuring spoons
  • Cookie scoop or large spoon
  • Wire cooling rack

Method
 

  1. Prepare the oven: Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners.
  2. Combine the dry ingredients: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
  3. Make the peanut butter mixture: In a large bowl, whisk the peanut butter, brown sugar, granulated sugar, and oil until smooth.
  4. Add the wet ingredients: Whisk in the eggs, Greek yogurt, milk, and vanilla until the mixture is creamy and evenly combined.
  5. Make the batter: Add the dry ingredients to the wet mixture and gently fold until the flour is just incorporated. Avoid overmixing.
  6. Add the chocolate chips: Fold in most of the chocolate chips, keeping a small amount aside for the muffin tops.
  7. Fill the pan: Divide the batter evenly between the muffin cups, filling each about three-quarters full. Sprinkle the reserved chocolate chips over the tops.
  8. Bake the muffins: Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out without wet batter.
  9. Cool before serving: Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack.

Notes

  • Greek yogurt: Use plain, thick Greek yogurt for the best texture.
  • Peanut butter: Creamy regular peanut butter gives the smoothest batter.
  • Chocolate chips: Semi-sweet chips provide a good balance with the peanut butter.
  • Mixing: Stop folding as soon as the dry flour disappears.
  • Baking: Start checking the muffins around 18 minutes to avoid overbaking.

Storage

Store completely cooled muffins in an airtight container at room temperature for short-term storage. For longer storage, wrap them individually and freeze in a freezer-safe container.