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.