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.

Greek Yogurt Cappuccino Muffins on plate

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