These tender chocolate muffins are perfect for true chocolate lovers. They have a rich chocolate flavor without being overly sweet. Espresso powder amplifies the chocolate flavor., November 2022


Recipe Summary

15 mins
1 hr

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • 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.

To make ahead

Store in an airtight container at room temperature for up to 5 days. Freeze in an airtight container or zip-top bag for up to 1 month; thaw at room temperature or microwave on High for 30 seconds.


12-cup muffin tin; paper liners

Nutrition Facts

1 muffin
253 calories; protein 5g; carbohydrates 31g; dietary fiber 3g; sugars 16g; added sugar 15g; fat 13g; saturated fat 3g; mono fat 6g; poly fat 3g; cholesterol 34mg; vitamin a iu 77IU; vitamin b3 niacin 1mg; vitamin d iu 7IU; vitamin e iu 3IU; folate 31mg; vitamin k 7mg; sodium 187mg; calcium 51mg; iron 3mg; magnesium 14mg; phosphorus 60mg; potassium 142mg; omega 3 fatty acid 1g; omega 6 fatty acid 2g; niacin equivalents 1mg; selenium 10mcg.