Chocolate Mocha Muffins with Silk Creamer
A tender chocolate muffin with espresso and silk creamer...it's like having your coffee, creamer with your breakfast!
Servings: 12 muffins
Calories: 409kcal
Ingredients
- 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
Instructions
- Adjust oven rack to lower middle position and heat oven to 400 degrees Fahrenheit. Spray a 12 cup muffin pan with vegetable oil spray
- Mix flour, cocoa powder, baking powder, baking soda, and salt in medium bowl and set aside.
- 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.
- 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.
- 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.
Notes
This muffin works great with any of the 3 flavors- so pick which one sounds good to you!
Nutrition
Calories: 409kcal | Carbohydrates: 62g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 264mg | Potassium: 132mg | Fiber: 1g | Sugar: 41g | Vitamin A: 368IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg