Chocolate Chip Protein Muffins

There is NOTHING like finding a good babysitter. One that is reliable, fun, and affordable is like finding the pot of gold at the end of the rainbow. Since we have 3 kids in our family it is even harder to find a babysitter because 3 kids is a lot for any teenager or college kid to take on that task. When I am able to stumble upon this type of a person I hold onto them for dear life…by bribing them with treats!

Sometimes I hit the store for their favorite potato chips or Ben & Jerry’s, but more often than not I bake them up something tasty.

Chocolate Chip Protein Muffins

On this particular day I made Chocolate Chip Protein Muffins and not only were they delicious, but they secured me a happy babysitter for another day!

Chocolate Chip Protein Muffins

Spoil yourself with these FLUFFY Chocolate Chip Protein Muffins! #recipe Click To Tweet


2 cups of AP Flour
2 tbsp baking powder
1/4 cup protein powder
1 stick of butter
1/3 cup white sugar
1 cup of milk
2 tbsp vanilla extract
2 eggs
1 cup chocolate chips


1) Preheat the oven to 400 degrees.

2) Whisk flour, baking powder, and protein powder together in a large bowl. Set aside.

3) Melt butter over a low heat in a saucepan.

4) Remove the pan from heat and whisk in sugar, vanilla and milk one ingredient at a time.

5) Once combined, mix in the eggs. I usually beat the eggs before adding them because it is easier to ensure that they are properly blended.

6) Pour wet ingredients into the dry ingredients and stir until combined. (My go-to stirring apparatus is a spatula to ensure that you get all of the batter off of the sides of the bowl.)

7) Mix in chocolate chips. I ALWAYS choose mini chocolate chips.

8) Spray muffin tin with non-stick spray.

9) Scoop batter into the pan using a 1/4 cup measuring cup. This fills my tins perfectly without overflowing.

There is just something about the batter in my baking tins that I thought looked tasty today!

10) Bake for 15 minutes then use a knife to loosen and remove from tins right away to cool. This will prevent the muffins from continuing to bake and becoming too dry. {Let’s just throw this in the “Things I’ve Learned the Hard Way” column, okay?}

These muffins came out so perfect and fluffy! I should have poured a glass of milk to go with them.


This recipe originally appeared on Crunchy, Crafty, and Highly Caffeinated.

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