Name: Greek Yogurt Espresso Muffins
Ingredients: For The Muffins:; 2 cups organic all purpose flour (gluten free all purpose and oat will also work); 2 tsp baking powder; 1/2 tsp salt; 1/2 tsp cinnamon; 1 heaping tsp espresso powder; 1/2 cup monk fruit (or sweetener of choice); 4 tbsp grass fed butter; 1/4 cup unsweetened almond milk (or milk of choice); 3/4 cup nonfat Greek yogurt; 1 tsp vanilla extract; 140g organic dark chocolate chips (1/2 heaping cup); For the Streusel Topping:; 2 tbsp grass fed butter; 4 tbsp organic flour; 2 tbsp monk fruit; 2 tbsp brown monk fruit; 1/4 tsp salt; 2 tsp espresso powder; 1/2 tsp cinnamon

Description

Fluffy and aromatic muffins infused with rich espresso flavor and studded with dark chocolate chips. These Greek yogurt espresso muffins offer a perfect balance of sweetness and coffee notes, topped with a crunchy espresso streusel.

Ingredients

Scale

For The Muffins:
2 cups organic all purpose flour (gluten free all purpose and oat will also work)
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 heaping tsp espresso powder
1/2 cup monk fruit (or sweetener of choice)
4 tbsp grass fed butter
1/4 cup unsweetened almond milk (or milk of choice)
3/4 cup nonfat Greek yogurt
1 tsp vanilla extract
140g organic dark chocolate chips (1/2 heaping cup)
For the Streusel Topping:
2 tbsp grass fed butter
4 tbsp organic flour
2 tbsp monk fruit
2 tbsp brown monk fruit
1/4 tsp salt
2 tsp espresso powder
1/2 tsp cinnamon

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare: Preheat oven to 425°F and line a muffin tin with liners. This higher initial temperature helps create that beautiful domed muffin top before reducing the heat to fully cook the interior without burning.
Make the Streusel: In a small bowl, combine all of the streusel ingredients (butter, flour, monk fruit, brown monk fruit, salt, espresso powder, and cinnamon). Mix until crumbly texture forms, then set aside. The streusel should resemble coarse sand with some larger clumps.
Prepare Wet Ingredients: In a small mixing bowl, mix the monk fruit, butter, Greek yogurt, almond milk, and vanilla extract with an electric mixer until smooth and creamy. The Greek yogurt adds moisture and tenderness to the muffins while reducing the fat content.
Combine Dry Ingredients: In a larger mixing bowl, combine the flour, baking powder, salt, cinnamon, and espresso powder. Whisk well to ensure the espresso powder and other dry ingredients are evenly distributed throughout the flour.
Mix Batter: Pour the wet ingredients into the dry ingredients and mix until fully incorporated. Do not over mix! Over-mixing develops gluten and results in tough muffins. Stop mixing as soon as no dry flour is visible.
Add Chocolate and Bake: Fold in the chocolate chips gently. Fill muffin cups about 3/4 full and sprinkle with the prepared streusel topping. Bake at 425°F for 7 minutes and then lower the heat to 350°F and bake for an additional 10 minutes. Allow to stand 10 minutes before enjoying.

Notes

The two-temperature baking method creates bakery-style domed muffin tops.
For stronger coffee flavor, you can increase the espresso powder to 1 1/2 teaspoons.
These muffins freeze well for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds.
Using Greek yogurt instead of sour cream reduces the fat content while maintaining moisture.
For a dairy-free version, substitute coconut oil for butter and use dairy-free yogurt.
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes
Yield: 12 muffins
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Low sugar (with monk fruit sweetener)
Keywords: espresso muffins, greek yogurt muffins, chocolate chip muffins, coffee muffins, breakfast muffins, healthy muffins, monk fruit recipes, low sugar baking

Nutrition

Serving Size: 1 muffin
Calories: 225
Sugar: 6g
Sodium: 180mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 5g
Cholesterol: 15mg