Little, pretty and very tasty: these choco coffee muffins are perfect for your breakfast.


- 375g white yogurt

- 3 medium eggs,

- 100 ml seed oil (or melted butter at room temperature),

- 100g brown cane sugar,

- 50g bitter cocoa

- 320g flour (T1 or whole)

- 1 baking powder sachet

- 15g instant coffee

- 120g dark chocolate chips

- mixed jams to taste: I’ve used strawberries, sour cherries and peaches (for me Vis jams)



Turn the oven to 180 ° C.

Pour yogurt and eggs into a bowl and beat with a whisk to mix. Add oil (or butter) and beat a little more. Put the sugar, cocoa, flour, baking powder and coffee in a second bowl: mix everything together, make a hole in the center and pour in the yogurt mixture.

Mix all the ingredients with a wooden spoon and divide the mixture into 20 muffins tins of 6.5 cm. Decorate each muffin with plenty of chocolate chips and bake for 20-25 minutes. Remove from the oven and let it cool completely.

Cut the cap off the muffins and stuff them with the jams. Close and enjoy for breakfast or afternoon snack!


You can prepare the same version of the muffins for children without instant coffee.



the other "Natura Golosa" taste