Mocha Chip Muffins
Ingredients
- 3 cups all-purpose flour ⓘ
- 1 tablespoon baking powder ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/2 teaspoon table salt ⓘ
- 10 tablespoons unsalted butter, at room temperature ⓘ
- 1 cup granulated sugar, minus 1 tablespoon
- 2 large eggs ⓘ
- 1 1/2 cups plain low-fat yogurt ⓘ
- 3 tablespoons instant espresso powder
- 3/4 cup semisweet chocolate chips ⓘ
Instructions
- Preheat oven to 375 F with a rack in the lower middle position. Line muffin tins with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a small bowl stir the espresso powder and yogurt together.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in half of dry ingredients then one third of the yogurt mixture. Alternately add the remaining dry ingredients in two additions, alternating with the remaining yogurt mixture. Beat just until incorporated. Mix in the chocolate chips.
- Use a large ice cream scoop to portion the batter evenly among the prepared liners. Bake for about 18 minutes, or until a toothpick inserted in the center comes out clean. Transfer the muffin pan to a wire rack and let the muffins cool for about 5 minutes before removing them from the pans to the rack.
Nutrition & Diet Analysis (per serving)
438
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).