1/4teaspoonground nutmegfreshly grated if possible
4ounceschopped dark chocolateor 2/3 cup semisweet chocolate chips
sparkling (sanding) sugarfor topping
Place a rack in the center of your oven, then preheat the oven to 375 degrees F. Lightly coat a muffin tin with nonstick cooking spray or line with paper liners. In a small bowl, melt the coconut oil in the microwave, then set aside to cool to room temperature.
In a large mixing bowl, whisk together the yogurt, milk, coconut sugar, molasses, and egg. Let rest 5 minutes for the coconut sugar to dissolve slightly. If the mixture is not yet at room temperature, wait for a few additional minutes, then add the coconut oil. (If the wet ingredients are much colder than the coconut oil, the oil will resolidify and not incorporate properly.)
In a separate bowl, stir together the white whole wheat flour, all-purpose flour, cocoa powder, baking soda, ginger, cinnamon, salt, cloves, and nutmeg until evenly combined and no clumps remain. Add all at once to the wet ingredients, then stir gently, just until combined. Fold in the chopped chocolate or chocolate chips.
Divide the batter evenly among the prepared muffin cups, then sprinkle the tops with sparkling sugar. Bake the muffins for 16 to 18 minutes, until the tops are dry to the touch and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
To make vegan: I have not yet tried this but this is my best estimate: use a nondairy yogurt (such as coconut yogurt) in place of the Greek yogurt, swap the egg for a flax egg, and ensure your chocolate is dairy free.