Espresso Chocolate Chip Muffins
recipe from Lisa @ The Cutting Edge of Ordinary - adapted from a recipe at Bake or Break
1 ½ cups all-purpose flour
1/3 cup granulated sugar
¼ cup packed brown sugar
½ teaspoon baking powder
½ teaspoons baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
2 eggs
½ cup unsalted butter, melted and slightly cooled
1 teaspoon espresso powder
½ cup milk
1 teaspoon vanilla
1 cup semi-sweet choc chips

Preheat the oven to 375. Lightly grease or line 12 muffin cups.

In a large bowl mix the flour, sugar, brown sugar, baking powder, baking soda, cinnamon and salt.

In a separate bowl, beat the eggs. Melt the butter and then add in the espresso powder. Let cool slightly. Stir in melted butter, milk and vanilla into the eggs. Add to the flour mixture, stirring just until the dry ingredients are moistened. You know the mantra – don’t over mix you muffin!!! Stir in the chocolate chips. Fill muffin cups 2/3 full.

Bake 20 – 22 minutes or until toothpicks inserted into a muffin comes out clean. Serve warm.