Healthier Double Chocolate Muffins with Coffee Glaze
All the decadence of a chocolate cupcake, but they're perfectly acceptable for breakfast!
Servings: 12 servings
Ingredients
Healthier Double Chocolate Muffins
- 1 3/4 cup white whole wheat flour
- 1/3 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup milk, I used unsweetened vanilla almond milk
- 1/2 cup plain Greek yogurt
- 1/2 cup maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- 2 ounces dark chocolate, chopped (I used 70% dark)
Coffee Glaze
- 1/2 cup powdered sugar
- 1-2 teaspoons milk
- 1/2 teaspoon espresso powder, dissolved in 1/4 teaspoon water
- 1/4 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350° F. and line a standard 12 cup muffin pan with parchment paper liners.
- In a large bowl whisk or sift together the flour, cocoa powder, baking powder, baking soda and salt. In a smaller bowl whisk together the milk, yogurt, maple syrup, egg and vanilla.
- Pour the wet ingredients in with the dry and fold together with a rubber spatula until just combined. Fold in the chopped dark chocolate.
- Fill each muffin cup approximately 3/4 of the way full and top with a few extra chunks of dark chocolate if desired. Place the muffin pan on the middle rack of the oven and bake for 14-16 minutes or until a toothpick inserted in the middle comes out clean.
- Cool the muffins on a cooling rack before drizzling the tops with the coffee glaze.
Coffee Glaze
- In a small bowl whisk together all of the ingredients until smooth. The glaze should be thick enough to set, but still pourable, add more sugar or milk if needed.
- Drizzle over the tops of the cooled muffins.
Nutrition
Calories: 170kcal | Carbohydrates: 31g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 185mg | Fiber: 3g | Sugar: 15g