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Chocolate Mocha Muffins with Silk Creamer

A tender chocolate muffin with espresso and silk's like having your coffee, creamer with your breakfast!
Author: Boston Girl Bakes


  • 2 1/2 cups all purpose flour
  • 1/2 cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 10 Tablespoons butter softened to room temperature
  • 1 3/4 cups plus 3 tablespoons granulated sugar
  • 2 eggs
  • 3/4 cup plain greek yogurt
  • 3 Tablespoons espresso powder
  • 3/4 cup Silk Almond Creamer
  • 1 cup mini chocolate chips


  • 1. Adjust oven rack to lower middle position and heat oven to 400 degrees Fahrenheit. Spray a 12 cup muffin pan with vegetable oil spray
  • 2. Mix flour, cocoa powder, baking powder, baking soda, and salt in medium bowl and set aside.
  • 3. Using a stand mixer, fitted with paddle attachment beat butter and sugar on medium-high speed until pale and fluffy about 3 minutes. Add eggs one at a time, and beat until combined. In a small mixing bowl, whisk yogurt, espresso powder, and silk almond creamer.
  • 4. Add dry ingredients to stand mixer on low speed in 3 additions, alternating with yogurt mixture in 2 additions, scraping the bowl as needed. Add in the chocolate chips, folding in by hand.
  • 5. Using a large scoop, divide batter evenly among prepared muffin cups. Bake for 5 minutes, then lower the temperature to 350 degrees. Bake for an additional 20 to 25 minutes until toothpick comes out clean. Let muffins cool in tin for 5 minutes then transfer to a wire rack to let cool for 5 minutes before serving.


This muffin works great with any of the 3 flavors- so pick which one sounds good to you!