Chocolate Coconut Yogurt Muffins

In need of chocolate fix? These Chocolate Coconut Yogurt Muffins from Wild Wild Whisk are sure to satisfy any craving.

makes 12 mufffins  |  difficulty level: easy

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• 1 1/2 cup flour

• 1/2 cup cocoa powder

• 1/2 tsp. baking soda

• 1 1/2 tsp. baking powder

• 1/2 tsp. salt

• 1 cup sugar

• 1 egg

• 1 cup plain greek yogurt

• 1/2 cup coconut oil

• 1/3 cup coffee

• 1 tsp. vanilla

• 1/2 cup milk chocolate chips

• 1 tsp. flour

• 1 tbsp. turbinado sugar

1. Brew some strong coffee and allow it to cool to room temperature.

2. Preheat oven to 350°F.

3. Line 12 cavities of a regular size muffin pan with paper liner.

4. In a medium bowl, add flour, cocoa powder, baking soda, baking powder, salt, sugar and mix thoroughly with a whisk.

5. In another medium bowl, add egg, yogurt, coconut oil, coffee and vanilla extract, mix vigorously with a whisk until smooth.

6. Add the flour mixture to the liquid mixture and fold with a spatula until just combined.

7. In a small bowl, toss the chocolate chips with a teaspoon of flour, and fold this into the muffin batter.

8. Divide batter equally into the previously prepared muffin pan using a large ice cream scoop.

9. Top the batter with turbinado sugar.

10. Bake for 19 minutes until a toothpick inserted in the middle comes out clean.

11. Remove from oven and let cool on a wire rack for 5-10 minutes.

12. Remove muffins from the pan and place them on the wire rack to cool completely.