Caramel Macchiato Chocolate Muffin

Preheat oven to 350 F. Line two 12-count standard size muffin pans with cupcakes wrappers.

In a bowl, combine flour, sugar, cocoa powder and baking soda. Stir in chocolate chips.

In a separate bowl, whisk together the egg and yogurt. Stir in creamer, oil and vanilla. Add wet ingredients into the dry ingredients. Stir just until moistened. Fold in the caramel bits.

Spoon batter into muffin cups and fill each about 2/3 full. Bake for 15 minutes or until a toothpick inserted in the center of one comes out clean. Remove pans from oven. Let muffins stand for 5 minutes before removing them from the pans to a cooling rack.

When muffins have cooled, drizzle with caramel topping if desired.

Makes 24 muffins.