These Greek Yogurt Cappuccino Muffins turn your favorite coffee into soft muffins with pockets of melted chocolate. Any coffee works, from drip and pods to espresso, French press, instant or decaf, with strength tips for each below.

Greek Yogurt Cappuccino Muffins on plate

Step by step photos

These visual instructions help you see the process. You can also find the full printable recipe with ingredient amounts and instructions at the end of the post.

Greek Yogurt Cappuccino Muffins steps 1-2

Flour mixture: Whisk the flour, baking powder, baking soda, salt and sugar, then add the chopped chocolate
Stir until the chocolate is evenly coated in the flour mixture.

Greek Yogurt Cappuccino Muffins steps 3 and 4

Greek yogurt mixture: In a separate bowl, add the eggs, oil, Greek yogurt, cooled coffee and vanilla extract.
Whisk until well combined

Greek Yogurt Cappuccino Muffins steps 5 and 6

Pour the Greek yogurt mixture into the flour mixture.
Fold just until no dry patches of flour remain. The batter should be thick and scoopable.

Greek Yogurt Cappuccino Muffins steps 7 and 8

Divide the batter evenly between the 12 liners, filling each almost to the top. Add the chopped chocolate for the tops, then use a spoon to partially cover the exposed pieces with batter. This helps prevent the chocolate from burning during baking.
Sprinkle granulated sugar evenly over the tops.

Greek Yogurt Cappuccino Muffins steps 9 and 10

Bake for 5 minutes at 400°F (200°C conventional) or 180°C fan. Without opening the oven, reduce the temperature to 375°F (190°C conventional) or 170°C fan. Continue baking for 10–12 minutes, checking at 10 minutes.
Insert a skewer into the center of a muffin. It should come out without wet batter, although melted chocolate on the skewer is fine. Remove the muffins from the oven and leave them in the pan for 5 minutes. Then transfer them to a plate or wire rack.

Storage

Let the muffins cool completely before storing them in an airtight container. Keep them at room temperature for up to 2 days or in the refrigerator for up to 5 days. The sugar tops will soften slightly once stored.

Freeze the muffins for up to 2 months. Thaw them at room temperature, or warm one in the microwave for 10–15 seconds.

Use your favorite coffee

Use whichever coffee you already have. Just make it nice and strong using the measurements below so you can taste the coffee in the muffins.

Drip or filter: Use 4 tablespoons (25 g) ground coffee with ¾ cup (180 ml) water, then measure ½ cup (120 ml) brewed coffee.
Pod: Select the strongest setting and smallest cup size, ideally 4 oz (120 ml).
Instant: Dissolve 1 tablespoon instant coffee in ½ cup (120 ml) hot water.
Espresso: Prepare 2 shots, then add enough water to make ½ cup (120 ml).
French press: Use 4 tablespoons (25 g) ground coffee with ¾ cup (180 ml) hot water. Brew for 5 minutes, press, then measure ½ cup (120 ml).
Decaf: Prepare it using any of the methods above.

Greek Yogurt substitutes

Thick plain yogurt can be used instead. If it looks runny, strain it before measuring ½ cup (120 g).
Sour cream can also be used in the same amount

Chocolate

Milk chocolate will make the muffins sweeter.
Semisweet gives a balanced flavor.
Dark chocolate gives them a stronger chocolate taste with less sweetness.
Chocolate chips can replace the chopped chocolate in the same amount.

For tall muffin tops

Fill the liners almost to the top and reduce the oven temperature after 5 minutes without opening the door.

I leave the batter uneven for craggy tops.
You can smooth it lightly with the back of a spoon if you prefer rounder muffin tops.

Recipe

Greek Yogurt Cappuccino Muffins

PREP TIME 20

COOK TIME 15

TOTAL TIME 35

12 muffins

Greek Yogurt Cappuccino Muffins made with strong coffee, Greek yogurt and chopped chocolate. They bake with soft centers, pockets of melted chocolate and sugar-crusted tops.

Watch how to make the recipe

Ingredients

Flour mixture

2 cups (240 g) all-purpose flour (plain flour)
2 level teaspoons baking powder
¼ level teaspoon baking soda (bicarbonate of soda)
½ teaspoon salt
⅔ cup (134 g) granulated sugar
5 oz (140 g) chocolate, roughly chopped (or chocolate chips)

Greek yogurt mixture

2 large eggs, at room temperature
½ cup (120 ml) vegetable oil
½ cup (120 ) plain whole milk Greek yogurt
½ cup (120 ml) strong coffee, cooled
1 teaspoon vanilla extract

Topping

2 tablespoons (10 g) chocolate, roughly chopped
2 tablespoons granulated sugar

Instructions

Coffee: Prepare strong coffee using one of the methods in the notes below. Measure ½ cup (120 ml) and cool for about 10 minutes. Slightly warm coffee is fine.
Roughly chop the chocolate into a mixture of small pieces and larger chunks.
Preheat the oven to 400°F (200°C) or 180°C fan. Line a 12-cup muffin pan with paper liners.
Flour mixture: In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Add the chopped chocolate and stir until evenly coated in the flour mixture.
Greek yogurt mixture: In a separate bowl or jug, whisk together the eggs, vegetable oil, Greek yogurt, cooled coffee and vanilla extract until combined.
Combine: Pour the Greek yogurt mixture into the flour mixture. Fold just until no dry patches of flour remain. The batter should be thick and scoopable.
Divide the batter evenly between the 12 liners, filling each almost to the top. Leave the batter uneven for craggy muffin tops, or smooth it lightly with the back of a spoon for rounder tops.
Add the topping: Add the chopped chocolate for the tops, then use a spoon to partially cover the exposed pieces with batter. This helps prevent the chocolate from burning during baking. Sprinkle the granulated sugar evenly over the tops.
Bake for 5 minutes at 400°F (200°C) or 180°C fan. Without opening the oven, reduce the temperature to 375°F (190°C) or 170°C fan.
Bake for another 10–12 minutes, checking at 10 minutes.
A skewer inserted into the center should come out clean or with a few crumbs. Melted chocolate on the skewer is fine.
Leave the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool.

Recipe Notes

Use your favorite coffee

Use whichever coffee you already have. Prepare it strong using the measurements below.

Drip or filter: Use 4 tablespoons (25 g) ground coffee with ¾ cup (180 ml) water, then measure ½ cup (120 ml) brewed coffee.
Pod: Select the strongest setting and smallest cup size, ideally 4 oz (120 ml).
Instant: Dissolve 1 tablespoon instant coffee in ½ cup (120 ml) hot water.
Espresso: Prepare 2 shots, then add enough water to make ½ cup (120 ml).
French press: Use 4 tablespoons (25 g) ground coffee with ¾ cup (180 ml) hot water. Brew for 5 minutes, press, then measure ½ cup (120 ml).
Decaf: Prepare it using any of the methods above.

Nutrition

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Greek Yogurt Cappuccino Muffins

Step by step photos

Storage

Use your favorite coffee

Greek Yogurt substitutes

Chocolate

For tall muffin tops

Recipe