these muffins are the epitome of the quote: "chocolate, coffee, and men. some things in life are better rich." my kitchen smelled like mocha heaven for several hours afterwards.
ingredients
3 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
2 tablespoons dutch-processed cocoa powder
3 tablespoons instant espresso
1/2 teaspoon salt
1 1/2 cups whole plain yogurt
2 large eggs
8 tablespoons unsalted butter, melted and cooled
12 ounces semi-sweet chocolate chips
directions
1. adjust an oven rack to the middle position and heat the oven to 375 degrees. grease a 12-cup muffin tin (i used smaller muffin tins, so the recipe yielded 2 batches).
2. whisk the flour, sugar, baking powder, baking soda, salt, and cocoa powder together in a large bowl. in a medium bowl, whisk the yogurt, eggs, and instant espresso together until smooth. gently fold yogurt mixture into the flour mixture with a rubber spatula until just combined, then fold in the melted butter. do not overmix the batter.
3. portion the batter into each muffin cup. bake until the tops are golden brown and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, about 20 to 25 minutes.
4. let the muffins cool in the tins for 5 minutes, then remove and place on a wire rack to cool.
ingredients
3 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
2 tablespoons dutch-processed cocoa powder
3 tablespoons instant espresso
1/2 teaspoon salt
1 1/2 cups whole plain yogurt
2 large eggs
8 tablespoons unsalted butter, melted and cooled
12 ounces semi-sweet chocolate chips
directions
1. adjust an oven rack to the middle position and heat the oven to 375 degrees. grease a 12-cup muffin tin (i used smaller muffin tins, so the recipe yielded 2 batches).
2. whisk the flour, sugar, baking powder, baking soda, salt, and cocoa powder together in a large bowl. in a medium bowl, whisk the yogurt, eggs, and instant espresso together until smooth. gently fold yogurt mixture into the flour mixture with a rubber spatula until just combined, then fold in the melted butter. do not overmix the batter.
3. portion the batter into each muffin cup. bake until the tops are golden brown and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, about 20 to 25 minutes.
4. let the muffins cool in the tins for 5 minutes, then remove and place on a wire rack to cool.
