Greek Yogurt Peanut Butter Frozen Cups

Greek yogurt peanut butter frozen cups are the perfect high-protein, portion controlled frozen treat! With creamy Greek yogurt, rich peanut butter, and a chocolate shell, these little cups are like healthy peanut butter cups that you can feel good about eating.

Why You’ll Love This Recipe

• Perfectly Portioned – No more eating an entire container! These cups give you built-in portion control.
• High Protein Satisfaction – With Greek yogurt and peanut butter, these keep you full and satisfied for hours.
• Taste Like Dessert – Seriously, they taste like Reese’s cups! Your family will never guess they’re good for you.
• Meal Prep Friendly – Make a big batch on Sunday and have healthy snacks ready all week long!
• Super Simple – If you can stir and pour, you can make these. No special skills required!

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Ingredient List

For the Peanut Butter Yogurt Filling:

• 2 cups thick Greek yogurt (full-fat or 2%)
• 1/2 cup creamy peanut butter
• 3-4 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• Pinch of sea salt
• 2-3 tablespoons protein powder (optional)

For the Chocolate Shell:

• 1 cup chocolate chips
• 2 tablespoons coconut oil

Substitution Notes: You can use any nut butter you love! Almond butter, cashew butter, or even sunflower seed butter for a nut-free version. For a dairy-free option, use coconut yogurt.

Why These Ingredients Work

Thick Greek Yogurt is the star here! I always use full-fat or at least 2% because it gives you that creamy texture without ice crystals.

Peanut Butter adds incredible flavor and healthy fats while making these taste like actual dessert. I prefer creamy peanut butter, but crunchy would add a fun texture!

Honey or Maple Syrup provides just enough sweetness to balance the tangy yogurt. Start with 3 tablespoons and taste – you can always add more!

Protein Powder is optional but I love adding it for extra protein and flavor! It also helps the cups hold their shape better. Use a flavor you love – vanilla, chocolate, or salted caramel all work great.

Chocolate Shell makes these feel like a total indulgence! The coconut oil helps the chocolate set up perfectly and gives it that satisfying crack when you bite in.

Essential Tools and Equipment

• Muffin tin or silicone cup molds
• Muffin liners or silicone cups
• Mixing bowls
• Whisk or spoon for mixing
• Small pot or microwave-safe bowl for melting chocolate
• Spoon for filling cups

How To Make Greek Yogurt Peanut Butter Frozen Cups

Step 1: Prepare Your Muffin Tin

Line a muffin tin with paper liners or use silicone muffin cups.

Step 2: Make the Peanut Butter Yogurt Mixture

In a large bowl, combine your Greek yogurt, peanut butter, honey, vanilla extract, sea salt, and protein powder if using. Whisk everything together until it’s completely smooth and creamy.

Step 3: Fill the Cups

Spoon or pour the yogurt mixture into your prepared muffin cups, filling them about 3/4 full. Don’t overfill or you won’t have room for the chocolate shell! Smooth the tops with the back of a spoon.

Step 4: Freeze Until Solid

Pop the whole muffin tin into the freezer for at least 4 hours, or overnight if you can wait!

Step 5: Make the Chocolate Shell

Once your cups are completely frozen solid, it’s time for the magic! Melt your chocolate chips with the coconut oil. I like to do this in the microwave in 30-second bursts, stirring between each one, until it’s perfectly smooth.

Step 6: Dip and Coat

Remove the frozen cups from the muffin tin (this is where silicone cups really shine!). Working quickly, dip the top of each cup into the melted chocolate or spoon chocolate over the top.

Step 7: Final Freeze

Place the chocolate-topped cups back in the freezer for at least 15-20 minutes to let that chocolate shell set up completely.

You Must Know

Your cups MUST be completely frozen solid before adding the chocolate shell! If they’re even slightly soft, the chocolate won’t set properly and will just slide off. Trust me, I learned this the messy way!

My Personal Secret: I keep a batch of these in my freezer at all times! They’re perfect for when that 3 PM sweet craving hits, and I love that I can grab one without feeling guilty.

Pro Tips & Cooking Hacks

• Perfect Removal: Let cups sit at room temperature for 2-3 minutes before eating for the creamiest texture!
• Clean Chocolate Dipping: Work quickly with the chocolate and keep extras in the freezer while dipping so they stay cold.
• Make Them Mini: Use a mini muffin tin for bite-sized treats – perfect for portion control!
• Skip the Shell: No time for chocolate? Just fold mini chocolate chips into the yogurt mixture instead!

Flavor Variations / Suggestions

• Chocolate Peanut Butter: Add 2 tablespoons cocoa powder to the yogurt mixture
• Banana Split: Mix in mashed banana and top with chopped strawberries before freezing
• Cookie Dough: Fold in mini chocolate chips and a bit of almond extract
• Almond Joy: Use almond butter, add coconut flakes, and top with dark chocolate
• Strawberry Swirl: Swirl in some strawberry jam before freezing

Make-Ahead Options

These are THE ultimate make-ahead snack! Make a double or triple batch and store them in the freezer for up to 3 months. I like to make a big batch every few weeks so I always have them on hand. Just pop them out of the muffin tin once frozen and store in a freezer bag or container.

Recipe Notes & Baker’s Tips

• The thicker your yogurt, the creamier your cups will be – avoid low-fat or watery yogurt!
• Coconut oil in the chocolate makes it easier to dip and gives that perfect “crack” when you bite in.
• Don’t skip the salt – it really brings out all the flavors!
• Natural peanut butter works great, but make sure to stir it well first.

Serving Suggestions

These frozen cups are perfect for:

• An afternoon pick-me-up
• Post-workout recovery snack
• A healthier dessert option
• Kid-friendly treats (they’ll never know they’re healthy!)
• Late-night sweet tooth satisfaction

Let them sit at room temperature for 2-3 minutes before eating for the perfect creamy texture!

How to Store Your Frozen Cups

Storage: Keep in an airtight container or freezer bag in the freezer
Shelf Life: Up to 3 months in the freezer
Serving Tip: Let sit at room temperature for 2-3 minutes before eating for best texture
Meal Prep: Make a big batch and grab one whenever you need a healthy snack!

Allergy Information

Common Allergens: Dairy, peanuts, tree nuts (depending on protein powder)
Dairy-Free: Use coconut yogurt and dairy-free chocolate chips
Nut-Free: Use sunflower seed butter instead of peanut butter
Vegan: Use coconut yogurt, maple syrup, and dairy-free chocolate

Questions I Get Asked A Lot

Can I use low-fat Greek yogurt?

You can, but I really don’t recommend it! Low-fat yogurt has more water content and will give you icy cups instead of creamy ones. Full-fat or 2% is the way to go!

Why is my chocolate sliding off?

This means your cups weren’t frozen solid enough! Make sure they’re completely frozen before dipping. Also, work quickly with the chocolate and keep the extras in the freezer while you’re working.

Can I skip the protein powder?

Absolutely! The protein powder is totally optional. Greek yogurt already has plenty of protein, so you’ll still get a satisfying snack without it.

How many cups does this recipe make?

This makes about 10-12 regular-sized muffin cups, or about 24 mini cups if you use a mini muffin tin!

Can I make these without the chocolate shell?

Of course! The chocolate is delicious but totally optional. You can fold chocolate chips into the yogurt mixture instead, or just enjoy them plain!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear what flavor variations you tried! Did you go for almond butter? Add some mix-ins? Make them mini?