Mudslide Muffins

Mudslide Muffins 1 cup vanilla Greek yogurt 1/2 cup BAILEYS® Mudslide Coffee Creamer 1 large egg 1/2 cup canola oil 2 cup all-purpose flour 1/2 cup granulated sugar 1/2 cup light brown sugar, packed 1 tsp baking soda 1 tsp baking powder 1 tsp vanilla extract 1 tsp espresso powder 1/2 cup unsweetened cocoa powder 1/2 tsp kosher salt 1 1/2 cup milk chocolate chips, divided 1/4 cup chocolate covered espresso beans, crushed Preheat oven to 400F. Using baking spray, coat muffin tins generously and set aside. In a large mixing bowl, combine yogurt, coffee creamer, egg, and oil until smooth. Add in flour, sugars, baking soda, baking powder, vanilla extract, espresso powder, cocoa powder, and salt. Mix until well combined. Fold in 1 cup of chocolate chips. Using a large scoop, fill muffins tins 2/3 full with batter. Sprinkle with remaining chocolate chips and crushed chocolate covered espresso beans. Bake muffins for 15-18 minutes, until a toothpick inserted into the center comes out clean. Allow to cool on wire rack. Store in airtight container, or freeze until later use.