This past week my oldest was on school vacation, lucky for him we also had tons of sticky snow dumped on us so there was a lot of play time outside. I especially loved these days because I had no place to be, and plenty of time to bake on those cold snowy days. It was a win win for all parties involved. I get new blog material. The kids get hot muffins for breakfast or fresh baked cookies after a hard day of building snow forts.
I always love days where I get to eat chocolate for breakfast. I try to convince myself that it is ok to each chocolate chips IF they are in a muffin. Seriously though, lets not joke around. We all know muffins are just cupcakes without frosting.
Even if these may just be cakes under the disguise as breakfast, they do include Greek yogurt and coffee so... breakfasty right?
These muffins are a classic chocolate chip muffin with a couple twists, one being the yogurt, the other being a bit of espresso powder, and some orange zest. The orange, coffee, and chocolate flavors just worked so well together. Top it off with some raw sugar and you have yourself a winner! (And lets lie to ourselves and call this a well balanced breakfast.....)
Coffee Chocolate Chip Muffins
1 1/2 cups all purpose flour
1 cups sugar
1/2 cup plain Greek yogurt
1/4 cup of vegetable oil
1/2 tsp baking soda
1/4 tsp salt
1/2 tbs of orange zest
1/2 tbs espresso powder
1 cup milk chocolate chips
2 tbs raw sugar (for topping)
Preheat oven to 350.
In a large mixing bowl sift together flour, baking soda, salt and espresso powder. Set aside.
In a separate bowl, cream sugar and yogurt. Mix in oil, then your eggs one at a time.
On medium speed mix in your flour mixture one cup at a time just until it is incorporated.
With a rubber spatula fold in your chocolate chips and orange zest.
Drop batter into muffin cups or a greased muffin pan. Sprinkle raw sugar over the tops, and bake for about 25-30 minutes. Or until a tooth pick is inserted in the center and it comes out clean.
Recipes yields 24 muffins.
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