Breakfast
Chocolate Muffins
Rich cocoa and espresso deepen the chocolate flavor in these tender muffins, while yogurt and buttermilk keep each bite moist and velvety. Dark chocolate chips melt into the warm crumb for a satisfying finish.
- Total
- 40 min
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 12
Nutrition per Serving
- Calories
- 253
- Protein
- 5g
- Carbs
- 31g
- Fat
- 13g
- Fiber
- 3g
- Sugar
- 16g
- Sodium
- 187mg
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 3/4 cup granulated sugar
- 3/4 cup cocoa powder
- 1 tsp instant espresso powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 large eggs, at room temperature
- 3/4 cup whole-milk plain yogurt
- 1/2 cup canola oil or other neutral oil
- 1/2 cup low-fat buttermilk
- 2 tsp vanilla extract
- 1/4 cup dark chocolate chips (60-70% cacao)
Instructions
- Preheat oven to 425°F. Coat a 12-cup muffin tin with cooking spray and line with paper liners.
- Whisk all-purpose flour, whole-wheat flour, sugar, cocoa, espresso powder, baking soda and salt together in a large bowl until combined and free of lumps.
- Whisk eggs, yogurt, oil, buttermilk and vanilla together in a medium bowl until combined. Gently stir the egg mixture into the flour mixture until just combined. Pour the batter evenly into the prepared muffin cups (heaping 1/4 cup each). Sprinkle the tops evenly with chocolate chips.
- Bake for 5 minutes. Reduce oven temperature to 350°F (do not remove muffins from oven). Bake until a wooden pick inserted in the center of the muffins comes out clean, 15 to 20 minutes. Let the muffins cool in the pan for 10 minutes. Turn out onto a wire rack and cool for about 15 more minutes. Serve warm or at room temperature.