150 gr butter, softened
1 cup caster sugar
2 eggs
1 1/2 cups plain yoghurt
1 tablespoon instant coffee mixed with 1 tablespoon boiling water
2 1/2 cups self raising flour, sifted
3/4 cup chocolate chips or broken chocolate bits

Topping
50gr melted butter
2 tablespoons cocoa powder
2 tablespoons brown sugar

In a bowl, prepare the muffin topping by mixing the cocoa powder and brown sugar with the melted butter.

Beat the butter and sugar with an electric beater until creamy.
Beat in the eggs, one at a time then beat in the yoghurt and coffee mixture.
Add the sifted flour and stir to combine into a smooth mixture.
Stir in the chocolate.

Spoon mixture in prepared muffin tins. Spoon over topping and swirl this into each each muffin with a skewer.

Oven 180 degrees fan forced or 200 degrees conventional. Bake for 25 - 30 minutes or until cooked.
It makes 19 muffins. It's an old Women's Weekly recipe.