Double Chocolate Protein Muffin Tops (Soft-Baked)
Scrumptiously soft and studded with melty chocolate chips, these protein-filled goodies strike the perfect balance between indulgence and nourishment. Enjoy one warm from the oven for a wholesome snack that tastes just like dessert.
Ingredients
- 1 cup vanilla Greek yogurt, thick-style; mix any liquid on top back in before measuring
- 2 large eggs, lightly beaten
- 1 cup protein pancake mix, Kodiak or your favorite brand
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup semi-sweet chocolate chips, regular or mini
- ½ teaspoon vanilla extract, if your yogurt is plain or lightly flavored, optional
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper and lightly mist with nonstick spray.
- Mix the wet ingredients: In a medium bowl, whisk together the Greek yogurt and eggs until smooth. Stir in the vanilla extract, if using.
- Add the dry ingredients: Sprinkle the pancake mix evenly over the wet mixture. Add the cocoa powder, baking powder, and salt, then lightly mix those dry ingredients together on top (to help distribute the baking powder and cocoa evenly). Stir everything together until just combined.
- Fold in the chocolate chips gently. The batter will be thick and dough-like—that’s exactly right.
- Scoop the batter: Spray a ⅓-cup measuring scoop with nonstick spray, then drop equal mounds onto the prepared baking sheet, leaving a few inches of space between each. Shape slightly into rounded buns and press a few extra chocolate chips on top for that bakery-style finish.
- Bake for about 15 minutes, or until the tops are just set.
- Cool on the pan for about 10 minutes before removing.
Notes
*Muffin Option: You can also bake these in a standard 12-cup muffin tin. Divide the batter evenly among 8–10 compartments and bake for 15–18 minutes at 400°F.
• To Prevent Sticking
I recommend misting the parchment paper with nonstick oil spray to ensure the pastries don’t stick and are easy to remove once they’re done cooking and have slightly cooled on the counter. I haven't had any problems with sticking, but some people have written in to say they've had an issue so it's worth misting the parchment paper to be extra cautious. Yogurt Recommendations
• Make sure your yogurt is very thick, and drain off any liquid from the top before mixing in with your eggs. I recommend vanilla Greek yogurt without any added sugar. Two brands I like using include Oikos Triple Zero and Chobani 20g. • I’ve also tested this recipe using plain, unflavored, nonfat Greek yogurt. If you decide to give this a try, you’ll need to add 1 tsp of vanilla extract and 2 Tbsp of a sweetener. For the sweetener, I recommend maple syrup, but you could also use regular sugar, coconut sugar, or honey (although if you use honey, your breakfast pastries will have a honey-forward flavor, so be sure you love honey!). Since the vanilla and maple syrup will add extra liquid to your batter, add a few tablespoons of additional flour or pancake mix to thicken it back up. • Swaps for the Pancake Mix
I tested this recipe using lots of different substitutions for the protein pancake mix. Any of the following variations will work well—use the same one cup amount, unless otherwise specified. All of the straight flours (non-pancake mix varieties) will require an extra 1 teaspoon of baking powder, for a total of 3 teaspoons (or 1 Tablespoon).
A few people have asked about a substitute for the eggs, and so I tested this recipe using both a “chia egg” and a “flax egg”. Either one will work! There’s not really much of a difference in the texture or flavor of the final product—maybe I detected a slightly chewier texture when using ground flaxseed over the chia seed. Here’s how to make this substitute for the two eggs in this recipe:
I recommend misting the parchment paper with nonstick oil spray to ensure the pastries don’t stick and are easy to remove once they’re done cooking and have slightly cooled on the counter. I haven't had any problems with sticking, but some people have written in to say they've had an issue so it's worth misting the parchment paper to be extra cautious. Yogurt Recommendations
• Make sure your yogurt is very thick, and drain off any liquid from the top before mixing in with your eggs. I recommend vanilla Greek yogurt without any added sugar. Two brands I like using include Oikos Triple Zero and Chobani 20g. • I’ve also tested this recipe using plain, unflavored, nonfat Greek yogurt. If you decide to give this a try, you’ll need to add 1 tsp of vanilla extract and 2 Tbsp of a sweetener. For the sweetener, I recommend maple syrup, but you could also use regular sugar, coconut sugar, or honey (although if you use honey, your breakfast pastries will have a honey-forward flavor, so be sure you love honey!). Since the vanilla and maple syrup will add extra liquid to your batter, add a few tablespoons of additional flour or pancake mix to thicken it back up. • Swaps for the Pancake Mix
I tested this recipe using lots of different substitutions for the protein pancake mix. Any of the following variations will work well—use the same one cup amount, unless otherwise specified. All of the straight flours (non-pancake mix varieties) will require an extra 1 teaspoon of baking powder, for a total of 3 teaspoons (or 1 Tablespoon).
- Standard pancake mix (not a protein type)
- Standard gluten-free pancake mix (I used King Arthur, so I’m not sure if other brands will work as well)
- All-purpose flour + 1 extra teaspoon baking powder (for a total of 3 tsp)
- Bread flour+ 1 extra teaspoon baking powder (for a total of 3 tsp)
- White-whole wheat flour+ 1 extra teaspoon baking powder (for a total of 3 tsp)
- Whole wheat pastry flour + 1 extra teaspoon baking powder (for a total of 3 tsp)
- Whole wheat flour + 1 extra teaspoon baking powder (for a total of 3 tsp)
- Whole wheat flour (3/4 cup) + vanilla or chocolate-flavored protein powder (1/4 cup)+ 1 extra teaspoon baking powder (for a total of 3 tsp)
A few people have asked about a substitute for the eggs, and so I tested this recipe using both a “chia egg” and a “flax egg”. Either one will work! There’s not really much of a difference in the texture or flavor of the final product—maybe I detected a slightly chewier texture when using ground flaxseed over the chia seed. Here’s how to make this substitute for the two eggs in this recipe:
- Combine 2 Tbsp of either chia seeds or ground flaxseed with 5 Tbsp water. (Both chia seeds and ground flax work for this recipe, but ground flax is preferred.)
- Mix and let sit for at least 10 minutes to slightly firm into a gel.
- Fridge: Store in an airtight container for up to 5 days. Warm 10–15 seconds in the microwave for that warm, gooey chocolate experience.
- Freezer: Freeze in a single layer, then transfer to a freezer bag or airtight container. Reheat in the microwave for about 30 seconds (or until warmed through) before serving.
- Add a pinch of espresso powder for a mocha twist.
- Stir in chopped walnuts or pecans for crunch.
- Drizzle with melted dark chocolate after cooling for an extra-decadent finish.
Nutrition Information per serving
Serving Size: 1 pastryCalories: 160Carbohydrates: 23gProtein: 7gTotal Fat: 5g— Unsaturated Fat: 2.5g— Saturated Fat: 2.5gCholesterol: 45mgSodium: 250mgPotassium: 310mgFiber: 3gTotal Sugar: 10g— Natural Sugar: 4g— Added Sugar: 6gVitamin C: 3mgCalcium: 110mgIron: 1.5mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.