Chocolate Coconut Yogurt Muffins
These decadent Chocolate Coconut Yogurt Muffins taste like a chocolate lover’s dream. Both the coffee and the coconut oil really enhance the chocolate flavor, while yogurt keeps it moist, and chocolate chips give it a little fudgyness.
Servings: 12 muffins
Ingredients
- 1 1/2 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 large egg
- 1 cup plain yogurt
- 1/2 cup coconut oil
- 1/3 cup coffee
- 1 teaspoon pure vanilla extract
- 1/2 cup milk chocolate chip
- 1 teaspoon all-purpose flour
- 1 tablespoon turbinado sugar
Instructions
- Brew some strong coffee and allow it to cool to room temperature.
- Preheat oven to 350°F.
- Line 12 cavities of a regular size muffin pan with paper liner.
- In a medium bowl, add flour, cocoa powder, baking soda, baking powder, salt, sugar and mix thoroughly with a whisk.
- In another medium bowl, add egg, yogurt, coconut oil, coffee and vanilla extract, mix vigorously with a whisk until smooth.
- Add the flour mixture to the liquid mixture and fold with a spatula until just combined.
- In a small bowl, toss the chocolate chips with a teaspoon of flour, and fold this into the muffin batter.
- Divide batter equally into the previously prepared muffin pan using a large ice cream scoop.
- Top the batter with turbinado sugar.
- Bake for 19 minutes until a toothpick inserted in the middle comes out clean.
- Remove from oven and let cool on a wire rack for 5-10 minutes.
- Remove muffins from the pan and place them on the wire rack to cool completely.
Nutrition
Serving: 86g | Calories: 270kcal
