High Protein Double Chocolate Muffins Recipe

Introduction

These High Protein Double Chocolate Muffins are a delicious way to satisfy your chocolate cravings while fueling your body. Packed with protein and rich chocolate flavor, they make a perfect snack or breakfast treat for any time of day.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 scoop chocolate protein powder
• 1/2 cup coconut sugar
• 2 eggs
• 1 cup cottage cheese
• 1/3 cup coconut oil or any oil of your choice
• 1/3 cup honey or maple syrup
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chocolate chips
• 1/2 cup milk

Instructions

1. Step 1: Preheat your oven to 350°F (180°C) and line a muffin tin with paper liners or grease it lightly to prevent sticking.
2. Step 2: Put the cottage cheese into a blender or food processor and blend until smooth and creamy to ensure a soft, even muffin texture.
3. Step 3: In a large bowl, whisk together the blended cottage cheese, eggs, coconut sugar, honey or maple syrup, and oil until the mixture is smooth and well combined.
4. Step 4: Add the flour, chocolate protein powder, baking powder, baking soda, and salt to the wet ingredients. Gently fold with a spatula until just combined, taking care not to overmix.
5. Step 5: Stir in the milk until the batter is thick and chocolatey.
6. Step 6: Fold in the chocolate chips, reserving a few to sprinkle on top for a bakery-style finish.
7. Step 7: Divide the batter evenly among the muffin cups, filling each to the top. Sprinkle the reserved chocolate chips over the muffins.
8. Step 8: Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
9. Step 9: Allow the muffins to cool on a wire rack before serving.

Tips & Variations

• For extra moisture, you can substitute the milk with almond milk or oat milk.
• Try adding a teaspoon of instant espresso powder to deepen the chocolate flavor.
• Use vegan protein powder and flax eggs to make these muffins vegan-friendly.
• For a nutty twist, fold in chopped walnuts or pecans along with the chocolate chips.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, or freeze for up to 3 months. Reheat gently in the microwave or oven before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of protein powder?

Yes, you can substitute the chocolate protein powder with vanilla or unflavored protein powder, but this may slightly change the flavor.

What if I don’t have cottage cheese?

You can try replacing cottage cheese with Greek yogurt for a similar texture and protein content, though the flavor and moisture may vary a bit.

High Protein Double Chocolate Muffins Recipe

Print Recipe

★★★★★

4.9 from 78 reviews

Deliciously moist and rich High Protein Double Chocolate Muffins made with chocolate protein powder, cottage cheese, and coconut sugar. These muffins offer a perfect balance of sweetness and chocolate flavor, ideal for a protein-packed snack or breakfast treat.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 scoop chocolate protein powder
• 1/2 cup coconut sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chocolate chips

Wet Ingredients

• 2 eggs
• 1 cup cottage cheese
• 1/3 cup coconut oil or any oil of your choice
• 1/3 cup honey or maple syrup
• 1/2 cup milk

Instructions

1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (180°C) and line a muffin tin with paper liners or grease it to prevent sticking.
2. Blend Cottage Cheese: Pop the cottage cheese into a blender or food processor and blitz until smooth and creamy. This smooths out the curds for a soft muffin crumb.
3. Mix Wet Ingredients: In a large mixing bowl, whisk together the blended cottage cheese, eggs, coconut sugar, honey (or maple syrup), and coconut oil until smooth and well combined.
4. Add Dry Ingredients: Add the flour, chocolate protein powder, baking powder, baking soda, and salt to the wet mixture. Gently fold with a spatula until just combined, being careful not to overmix.
5. Incorporate Milk and Chocolate Chips: Stir in the milk until fully incorporated and the batter looks thick and chocolatey. Fold in most of the chocolate chips, reserving a few for topping.
6. Fill Muffin Cups and Add Toppings: Divide the batter evenly into the muffin cups, filling them to the top. Sprinkle the reserved chocolate chips on each muffin for a bakery-style look.
7. Bake: Bake for about 30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no wet batter.
8. Cool and Serve: Let the muffins cool on a wire rack before serving to allow them to set and enhance flavor.

Notes

• Blending the cottage cheese until smooth is essential for a tender muffin texture.
• Do not overmix the batter to avoid dense muffins.
• Use honey or maple syrup according to your preference for sweetness and flavor.
• Oil choice can be substituted with other neutral oils like canola or vegetable oil.
• Chocolate chips on top add visual appeal and extra chocolate bursts.

Keywords: high protein muffins, double chocolate muffins, healthy chocolate muffins, protein breakfast, cottage cheese muffins