1/3cupinstant coffee granules or espresso powdernot coffee grounds
2/3cupsemi-sweet chocolate chunksreduce to ⅓ cup if you prefer a less sweet muffin
Preheat oven to 350ºF degrees. Spray a cupcake/muffin pan generously with nonstick cooking spray. Do not use liners. Set aside.
In a large bowl, toss together the flour, baking powder, baking soda, and salt. Set aside. In a separate medium bowl, whisk together both sugars, unsweetened applesauce, Greek yogurt, instant coffee granules and vanilla extract until smooth. Whisk in the egg until fully incorporated. Add the wet ingredients to the dry ingredients until just combined-- do not over mix batter. Fold in the chocolate chunks.
Divide the batter evenly between 10 muffin cups (using an ice cream scoop with a trigger makes this easier). Stick a few extra chocolate chunks in the tops of the batter for aesthetics, if desired. Bake for 15-18 minutes or until a toothpick inserted in the middle comes out clean. Allow muffins to cool in pan 5-10 minutes before transferring to wire rack to cool completely. Muffins will stay fresh in an airtight container at room temperature up to one week. Muffins freeze well, up to 2 months. Thaw in microwave for 45-60 seconds before eating.