Rich Dark Chocolate Protein Muffins

montanoj 0 Comments
Servings: 6 Total Time: 35 mins Difficulty: Beginner
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Midnight Dark Chocolate Protein Muffins

Rich Dark Chocolate Protein Muffins

Who would have known you can have dark chocolate protein that taste great? It can be moist and decadent. Full of rich dark chocolate and a light fluffy buttercream filling for sweetness. Yet, it still helps you hit your macros for the day.

These surprisingly tasty double dark chocolate PROTEIN packed muffins are great to eat without it being your cheat day!


They are so fluffy and rich and full of chocolate. You will be surprised they are actually going to help you reach your protein goals for the day.

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They key ingredient for protein in this recipe is a vanilla protein powder. I have experimented slightly with a few different types and found that whey protein works best in my baking recipes.

I use the generic and easiest choice to find. It is Optimum Nutrition Gold Standard 100% Whey Vanilla Ice Cream, about 24 grams of protein per scoop. Hopefully that can help you when calculating your macros later, if you have a different protein.

There are also a few KEY ingredients that help these muffins be indulgent. They stand out compared to all those normal, dry, and not-so-fantastic protein-packed options we find in gas stations.

For this recipe, I just greased my muffin tins. I am used to having liners with cupcakes, but greasing can save you time cleaning. I included the liners below!

What makes this dark chocolate buttercream muffin recipe so indulgent?

  • Molasses – Adds depth and warmth to the recipe. Since we are using zero calorie Stevie in this recipe instead of brown sugar. This also has a natural acid base and reacts well to the baking Soda for good rise.
  • Greek Yogurt and unsweetened apple sauce. These moisture ingredients help offset that dry protein and cocoa powder throughout the recipe. The Yogurt also helps in the leavening process activating the baking powder.
  • Espresso powder – enhances and makes the cocoa powder flavor rich.
  • Dutch Cocoa Powder – less acidic, smoother and more balanced cocoa flavor than the natural unsweetened cocoa powder.
  • PB2 – adds a nutty flavor that helps bring the other sweet flavors together. Both the Stevie sweetener and caramel flavor from molasses complement the sweet undertones from PB2.
  • Buttercream filling – This filling is not only an enjoyable break from the rich chocolate flavors. It is so fluffy and light. You won’t be getting a thick custard-like center, but instead an aerated symphony of fluffy flavors.
  • Vanilla extract – Enhances the vanilla flavors coming from the protein powder and rounds out the flavor profile more fully.

Baking Supplies:

Baking Ingredients:

Ingredients for Filling :

1 Tbsp unsalted butter
2 Tbsp Powdered Stevie
1/4 tsp vanilla extract
2 Tbsp Greek Yogurt (or mix 1 Tb with 1 Tb of Low-fat cream cheese)

Used different protein powder?

If you want to calculate the protein for this recipe, let me simplify it for you. Did you use a different set of ingredients? Let me simplify it for you…

I only counted the protein powder, PB2, egg, and Greek Yogurt. Took that sum, then divided by the number of muffins. No need to look for the other ingredient’s nutrition facts since their protein content is so negligible.

Rich Dark Chocolate Protein Muffins

Deep Chocolate Muffin with a light Buttercream fillling

Author: montanoj
Print Recipe
Prep Time 15 mins Cook Time 15 mins Rest Time 5 mins Total Time 35 mins Difficulty: Beginner Cooking Temp: 350  F Servings: 6 Calories: 255 Best Season: Suitable throughout the year

Dry Ingredients:

Wet Ingredients

Instructions

Prep

  1. Preheat

    Preheat the Oven to 350 Degrees Fahrenheit. Spray 6 muffin tins or add liners.

Mixing

  1. Mix Dry Ingredients

    1. Check your ingredients, if they have large powdery balls rolled up, grab your sifter and place it over a large mixing bowl.
    2. To the mixing bowl, add all of your dry ingredients. You will measure them out and sift if needed. Add PB2, Truvia, Baking Powder, Baking Soda, 1 scoop of Protein Powder, salt, Dutch cocoa, and lastly instant espresso powder.
    3. Whisk all of the dry ingredients until incorporated.
    4. Set the bowl aside.

  1. Wet Ingredients

    1. Now you will need a medium bowl to weigh add the wet ingredients. 
    2. Crack one egg, then add molasses, Greek yogurt, unsweetened applesauce, and vanilla extract. 
    3. Whisk everything together until everything is incorporated.
    4. Pour this bowl into the dry ingredient bowl. 
    5. Now you can take the silicon spatula and fold all of the dry ingredients into the wet until there are barley streak left.
    6. Next you will add the dark chocolate chips, roughly chop them if you would like to disperse the chocolate morsels more evenly in each muffin.
    7. You will then finish incorporating all of the ingredients until there are no more flour streaks. 

Baking the Muffins

  1. Oven

    1. Take the bowl of mixed batter and evenly distribute it among 6 of the muffin tins until they are each about 3/4 of the way full.
    2. Next you will place the pan in the oven for about 12-15 minutes.
    3. Once the time hits 12 minutes you can start checking if a toothpick stuck in the center of the muffins come back clean.
    4. Once removed you will take them out of the pan after 5 minutes and allow them to finish cooling. 

Adding the Buttercream Filling

  1. Low-calorie filling

    1. In a medium bowl, beat the butter with your sweetener of choice until fluffy, I went with powdered sugar. 
    2. Next you will fold in the Greek Yogurt and Vanilla Extract until incorporated.
    3. Add the mixture into a pipping bag.
    4. Once the muffins are cool you will take a butter knife and add a slit in the side of the muffin so that you can insert the tip of your pipping bag.
    5. Add about 1/6 of the bag inside of the muffin and continue with the following muffins.
    6. Now the protein packed dessert is finished and you can enjoy your delectable dessert!

Nutrition Facts

Servings 6

Amount Per Serving
Calories 85kcal
% Daily Value *
Total Fat 2g4%
Total Carbohydrate 7g3%
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Midnight Chocolate, Buttercream, High Protein, Muffin
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Frequently Asked Questions

Expand All:

Does the quality of ingredients matter?

The type of protein powder does matter. You can look up if the type you enjoy using works for baking, if not, then you can just have a certain type for those baking needs. ;) Here is the type I use. 

That good quality cocoa powder can add that decadent flavor to your dish. It will help create a smoother, fudgy, and rich cake-like texture for a fantastic dessert.

A scale is not an ingredient, but unless you know the correct way to use measuring cups. Invest in one and you will never add too much flour again. :P

Storing the Muffins after baking?

This is a great recipe to double and then freeze the other 6 for later. 

If you leave of the filling, they last up to 2 days at room temperature in an airtight container.

If you are adding the filling you want to immediately  refrigerate the ones you are not eating. They will last best in an airtight container for up to 5 days so that they don't dry out.

If you want to freeze them, waiting to add filling is best for texture after thawing. But you will wrap them individually with plastic wrap or tinfoil and then add them together in a freezer-safe bag or container to freeze for up to 3 months. To thaw, let them sit out for 1-2 hours at room temperature or in the fridge overnight.

If you want to reheat them: The unfilled muffin can be microwaved for 15-20 seconds. But the filled ones need to be at a lower power to avoid melting that filling. You can also reheat them in a 350 degree oven for 5-8 minutes wrapped in foil.

Enjoy with toppings?

Add extra Greek yogurt, a drizzle of chocolate sauce or even nut butter. They can be enjoyed with a cup of coffee or tea.

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