Adjust oven rack to lower-middle position and preheat oven to 375º. Spray a 12-cup muffin tin with nonstick spray. In a medium bowl, whisk together the flour, baking powder, baking soda and salt and set aside.

In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk together the espresso powder and yogurt. Reduce mixer speed to low and add the yogurt and flour mixture in batches, starting and ending with the yogurt (3 additions of yogurt, 2 of flour). Mix only until just incorporated. Using a rubber spatula, fold in the chocolate chips.

Divide batter evenly among prepared muffin cups, using a dough/ice cream scoop if possible. The cups will be very full. Bake until muffins are golden brown and a toothpick inserted in the center comes out with only a few moist crumbs attached, 25-30 minutes, rotating halfway through baking. Invert onto a wire rack, stand upright and allow to cool for 5 minutes. Serve.