Name: Chocolate Protein Muffins
Prep time: 10 min
Cook time: 25 min
Total time: PT-491488H4M40S
Cuisine: American
Ingredients: 1 ½ cups gluten-free 1:1 baking flour; ¼ cup double chocolate whey protein powder; 3 tablespoons cocoa powder; 1 cup sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; ¼ teaspoon salt; ⅓ cup butter, melted and cooled; 2 large eggs, at room temperature; 1 ½ teaspoons vanilla extract; 1 cup oat milk, at room temperature; 1 cup chocolate chips

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I love having a chocolatey baked good on hand that also fits into my daily routine, and these chocolate protein muffins are one of my favorites. They are moist, tender, and packed with deep chocolate flavor from cocoa powder and chocolate chips, with added protein that makes them feel more satisfying. I make these when I want something sweet that works just as well for breakfast as it does for an afternoon snack. Chocolate Protein Muffins

Why You’ll Love This Recipe

I enjoy how rich and chocolaty these muffins are without feeling dry or dense. I like that the protein powder blends smoothly into the batter and doesn’t affect the texture in a negative way. I also appreciate how easy the recipe is, since everything comes together quickly with simple ingredients I usually already have. These muffins fit perfectly into busy days when I still want something homemade and comforting.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 ½ cups gluten-free 1:1 baking flour
¼ cup double chocolate whey protein powder
3 tablespoons cocoa powder
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
⅓ cup butter, melted and cooled
2 large eggs, at room temperature
1 ½ teaspoons vanilla extract
1 cup oat milk, at room temperature
1 cup chocolate chips

Directions

I begin by preheating the oven to 350°F and lining a 12-cup muffin pan with liners. In a large bowl, I whisk together the flour, protein powder, cocoa powder, sugar, baking powder, baking soda, and salt. Next, I add the eggs, oat milk, melted butter, and vanilla extract, and mix until everything is just combined. I gently fold in the chocolate chips, being careful not to overmix. I divide the batter evenly among the muffin cups, adding about three tablespoons of batter to each one. I bake the muffins for 23 to 27 minutes, until a toothpick inserted into the center comes out clean. After baking, I let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Servings And Timing

I get 12 muffins from this recipe. The prep time is about 10 minutes, and the bake time is between 23 and 27 minutes, bringing the total time to around 35 to 40 minutes.

Variations

I like using different types of chocolate chips, such as dark or semi-sweet, depending on how intense I want the chocolate flavor to be. Sometimes I swap in Dutched cocoa powder for a deeper, smoother chocolate taste. When I want extra richness, I add a small splash of brewed coffee to the batter. Chopped nuts are another option when I want more texture.

Storage/Reheating

I store these muffins in an airtight container at room temperature for up to five days. If I want to keep them longer, I wrap each muffin individually and freeze them for up to two months in a freezer-safe container. When I’m ready to eat one, I let it come to room temperature or warm it briefly in the microwave.

FAQs

Can I Taste The Protein Powder In These Muffins?

I don’t notice a chalky or off flavor, and the chocolate taste stays rich and balanced.

Can I Make These Muffins Ahead Of Time?

I often bake them ahead and store them for quick breakfasts or snacks during the week.

What Keeps These Muffins Moist?

I find that using enough butter and not overmixing the batter makes a big difference in keeping them tender.

Are These Muffins Good For Breakfast?

I enjoy them for breakfast because they are filling and pair well with coffee or tea.

Can I Freeze Chocolate Protein Muffins?

I freeze them regularly, and they hold their texture and flavor very well once thawed.

Conclusion

I keep coming back to these chocolate protein muffins because they are easy, reliable, and incredibly satisfying. They give me the rich chocolate flavor I crave while still feeling like a practical, everyday bake. Whenever I want a homemade treat that fits seamlessly into my routine, this is the recipe I choose.