With the combination of cocoa, chocolate chips, and yogurt, you will hardly notice that these muffins are made with whole wheat flour. You can substitute whole wheat flour for all of the flour in the recipe, but a blend does help to lighten the texture of this rich muffin.
110 g / 1⁄2 cup Crystal Margarine, cold
95 g / 1⁄2 cup Light brown sugar
2 large Eggs
125 g / 1 cup All-purpose flour
60 g / 1⁄2 cup Whole wheat flour
50 g / 1⁄2 cup Cocoa powder, sifted
6 g / 1 1⁄2 tsp Baking powder
10 g / 2 tbsp Instant coffee
15 ml / 1 tbsp Hot water
50 ml / 1⁄4 cup Vanilla yogurt
Pinch of Salt
300 g / 1 cup Chocolate chips
- Pre-heat the oven to 325°F(160°C).
- In a large bowl, cream the Crystal Margarine with the brown sugar and yogurt using an electric mixer set on high speed for 3 minutes, or until smooth and fluffy. Scrape down the sides of the bowl with a rubber spatula as necessary.
- In a small bowl, mix the hot water with the instant coffee, stirring until completely dissolved.
- Add the instant coffee, eggs, and salt to the margarine mixture. Mix on medium speed for 6 minutes, scraping the sides of the bowl with a rubber spatula as necessary.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and chocolate chips.
- Scrape down the margarine mixture with a spatula. Add to it the contents of the bowl of dry ingredients.
- Mix the batter on low speed until just combined.
- Line a 12 cup muffin pan. Fill each cup 3⁄4 full with batter.
- Place in the oven and bake for 20 to 25 minutes. Be sure to rotate the muffin pan halfway through baking. The muffins are done when their centres bounces back when lightly pressed, and a toothpick inserted into their centres come out covered only with melted chocolate.
- Transfer the muffins to a resting rack and allow them to cool before eating, as the chocolate can be extremely hot.