Preheat oven to 375 degrees. Line muffin pan with muffin liners.
2.
In a large bowl, whisk together flours, baking powder, baking soda, salt, and espresso powder. Set aside.
3.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars for 2 minutes until light and fluffy. Then add in the eggs, one at a time and incorporating well after each addition. Mix in the yogurt and beat until incorporated.
4.
Slowly add in the flour mixture and mix until all combined and well-incorporated.
5.
Using a spatula, fold in the chocolate chips.
6.
Using a large ice cream scoop, divide batter evenly in the prepared muffin pan.
7.
Bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean.
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