Mocha Muffins with Chocolate Chips and Mocha Glaze

Preheat the oven to 375 degrees F.

Line a 12‑cup standard muffin tin with paper liners; set aside. (If you don't want to use paper liners, you could coat a muffin pan with cooking spray instead.)

In a large bowl, combine the flour, baking powder, baking soda, salt and cocoa powder.

In a large glass measuring cup or another bowl, whisk together 1/4 cup hot water and espresso powder until the espresso powder dissolves.

Add the sugars, buttermilk or plain yogurt, vegetable oil, eggs and vanilla.

Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

Add the chocolate chips and gently toss to combine.

Scoop the batter evenly into the muffin tray.

Place into oven and bake for 22-25 minutes, or until a tester inserted in the center comes out clean.

To make the glaze, combine the confectioners' sugar, espresso powder, cocoa powder and 1-2 tablespoons water. Whisk until smooth. If the glaze is too thick, add more water as needed.

When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin. (A squeeze bottle or Ziploc bag is perfect for this.)

Allow glaze to set before serving.