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.
Next, add the eggs, Greek yogurt, milk, canola oil, and vanilla. Starting with the eggs, use the whisk to blend all of the ingredients together to make the chocolate coffee batter.
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.
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.
TIPS AND SUGGESTIONS
FOR THE COFFEE
I have used instant espresso and instant coffee in a strong dark roast for the coffee flavor. I like using instant coffee, so you can easily make it as strong as you want. I usually use two plus teaspoons full.You can use instant coffee in two ways. First, add the instant coffee granules directly to the recipe, as shown in this recipe. Or, add it to ½ cup of hot water to make a strong coffee, let it cool and then add it to the batter with the rest of the wet ingredients.Remember to omit the milk if you use water or add already brewed coffee.You can also use strong brewed coffee or espresso.
FOR THE COCOA
Use your favorite brand of unsweetened cocoa powder for baking. I have used and love Hershey's Special Dark Dutch Cocoa in this recipe. Yum!
CHOCOLATE CHIP TOPPING
For something a little extra, lightly dust the chocolate chips with some of the unsweetened cocoa powder.
HOW TO STORE THE MUFFINS
I usually put the muffins in a Zip-loc bag and leave them on the counter. In my house, 12 muffins are typically gone within 48 hours. You can also use a covered plastic storage container.