Chocolate Espresso Muffins use simple ingredients, are easy to make, and taste delicious. They are a great way to start the day or a perfect afternoon pick-me-up.
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.
Notes
Store the muffins in a Zip-lock bag or covered container at room temperature or in the refrigerator for up to 3 days.