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Greek Yogurt Espresso Muffins

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Ingredients

Scale

Dry Ingredients:

  • 1 ½ cups all-purpose flour (or whole wheat flour)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon instant espresso powder
  • ½ teaspoon ground cinnamon (optional)

Wet Ingredients:

  • ¾ cup Greek yogurt (plain or vanilla)
  • ⅓ cup honey or maple syrup
  • ¼ cup melted coconut oil (or vegetable oil)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ⅓ cup brewed espresso or strong coffee (cooled)

Add-Ins (Optional):

  • ½ cup dark chocolate chips or chopped nuts
  • ¼ cup cocoa nibs for extra crunch

Instructions

Prepare the Batter:

  1. Preheat the Oven: Set it to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, espresso powder, and cinnamon.
  3. Combine Wet Ingredients: In a large bowl, whisk Greek yogurt, honey (or maple syrup), melted coconut oil, eggs, vanilla extract, and brewed espresso until smooth.
  4. Incorporate Dry Ingredients: Gradually stir the dry mixture into the wet ingredients, mixing until just combined.
  5. Fold in Add-Ins: If using chocolate chips or nuts, gently stir them into the batter.

Bake:

  1. Fill the Muffin Tin: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  2. Bake: Place in the oven and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve:

  1. Let the Muffins Rest: Cool them in the pan for 5 minutes before transferring them to a wire rack.
  2. Enjoy: Serve warm or at room temperature with a cup of coffee or tea.

Nutrition

Find it online: https://iheartmeals.com/greek-yogurt-espresso-muffins/