Now they’re not crazily low fat or anything, but they’re not anywhere near as decadent as they taste, and the flavor combination in these muffins is absolutely exquisite. Semi-sweet chocolate, turbinado sugar, espresso powder, and a hint of orange come together to create some sort of flavor perfection that seems to come out of a dream. I mean it. And the texture? Exactly what you want in a muffin, fluffy but filling.
The strange thing about this recipe is that it claimed to yield 24 muffins. I actually asked the blogger if she meant mini muffins, and she said, no, full size. But I knew just from looking at it that it wasn’t going to make more than 12.
Dry ingredients went first: whole wheat white flour, baking soda, salt, and espresso powder. Whisking ensued.
In a separate bowl, I creamed together the sugar and Greek yogurt. I used slightly less sugar than the recipe called for, and could probably go a little lower the next time without noticing a difference. It’s a sugar-heavy recipe, though, asking for a full cup.
I was pleased by how easily they combined.
I added the oil (canola instead of vegetable) and then beat in the eggs one at a time.
Once that was mixed well, I moved the bowl to the stand mixer. Then I poured in just less than half the flour mixture and mixed on low/medium speed.
Once incorporated, I added the rest of the flour and mixed again, until I couldn’t see any more flour in the batter.
I folded in the orange zest and the chocolate chips. I improvised a little on this one, using just over half a tablespoon of zest and semi-sweet chocolate chips instead of milk chocolate. I only put in about 3/4 of a cup.
See how good that looks? That’s just how it tasted.
I poured the batter out into muffin cups and topped each one with turbinado sugar. (And yes, I was right about it only making 12. The person whose recipe it is has since made the correction on her site.)
They were done in about 20 minutes, I think. They looked and smelled glorious.
I will definitely make these again despite the whopping 6 P+. Every bite gives you just enough chocolate, a tiny whisper (just enough) of orange, a crackle of sugar on top, and then leaves you with a lovely little coffee aftertaste to finish it off. It’s a complex muffin that comes together absolutely perfectly. Bakeaholic Mama, I salute you.
My version of Greek Yogurt and Coffee Chocolate Chip Muffins (adapted from Bakeaholic Mama)
1 1/2 cups whole wheat white flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 tablespoon espresso powder
1/2 cup low fat plain Greek yogurt
3/4 – 1 cup sugar
1/4 cup of canola oil
1/2 – 3/4 tablespoon of orange zest
3/4 cup semi-sweet chocolate chips
1 tablespoon raw sugar (for topping)
Heat oven to 375. You will reduce the temperature later.
In a large bowl, whisk together the flour, baking soda, salt, and espresso powder.
In a bowl that will fit in a stand mixer (unless you plan to use a hand mixer instead), cream together the sugar and yogurt with a spatula. Add in the oil, then the eggs one at a time, mixing after each one.
Using your mixer, add in the flour one cup at a time and beat on slow to medium speed, just until incorporated.
Fold in the chocolate chips and orange zest.
Distribute evenly among 12 muffin cups and top with turbinado sugar. Reduce oven temperature to 350 and bake for 20-30 minutes, it will really depend on your oven. When a toothpick comes out clean, they are ready.