Chocolate Espresso Muffins

5 from 2 votes

Soft, tender chocolate muffins made with espresso powder or instant coffee and Greek yogurt for a subtle mocha flavor in every bite. A simple one-bowl recipe ready in about 35 minutes.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 196kcal

Author: Keri

Ingredients

Dry ingredients

1 ½ cups All-Purpose Flour
½ cup Granulated Sugar
¼ cup Unsweetened Cocoa Powder
2 ½ teaspoons Baking Powder
½ teaspoon Salt
½ teaspoon Cinnamon
2 teaspoons Espresso Powder or instant coffee.

Wet ingredients

¼ cup Canola Oil or vegetable oil
½ cup Greek Yogurt vanilla or plain
½ cup Milk
2 Eggs
1 teaspoon Vanilla

Topping

½ cup Chocolate Chips optional

Instructions

Pre-heat oven to 350 degrees F.
Prepare muffin pan with paper liners or spray with non-stick spray.
In a medium or a large mixing bowl, add the all-purpose flour, sugar, unsweetened cocoa powder, baking powder, salt, cinnamon, and instant coffee. Whisk the dry ingredients together until combined.
Add the eggs to one side of the bowl and use a whisk or fork to break them up. Next, add the Greek yogurt, milk, canola oil, and vanilla to the flour mixture. Continue using the whisk and mix just until all the ingredients are combined.
Add the batter to the lined muffin tin cups. Using an ice cream scoop makes this job a lot easier. Each cup should be about ⅔ to ¾ full.
Top each muffin with some chocolate chips if desired.
Bake muffins in a 350 degree F oven for 15-20 minutes, until a toothpick comes out clean when inserted into the center of one of the muffins.

Notes

If you want a stronger coffee flavor, add more instant coffee.

I prefer the vanilla Greek yogurt in this recipe. I personally like the high protein no sugar vanilla yogurts.

Store the muffins in a Zip-lock bag or covered container at room temperature or in the refrigerator for up to 3 days.

Nutrition