Coffee Chocolate Chip Muffins

Adapted from Dorie Greenspan
Makes 12 Muffins

2 cups all-purpose flour
1/3 cup sugar
1 tablespoon instant espresso powder
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup packed light brown sugar
1 cup strong coffee, cooled
1 stick (8 tablespoons) unsalted butter, melted and cooled)
1 large egg
1/2 teaspoon pure vanilla extract
1/4 cup semi-sweet chocolate chips
Turbinado sugar for topping (optional)

1. Center a rack in the oven and preheat to 400F. Butter or spray with nonstick baking spray a 12-cup muffin pan. Place the muffin pan on a baking sheet.

2. In a large bowl, whisk together flour, sugar, espresso powder, baking powder, cinnamon, and salt. Stir in the brown sugar, breaking up any lumps. In a large glass measuring cup or another bowl, whisk together coffee, melted butter, egg, and vanilla extract until well combined.

3. Pour the liquid ingredients over the dry ingredients. With a whisk or rubber spatula, gently but quickly stir to blend, adding chocolate chips at the last minute. Don't worry about being thorough, a few lumps are better than overmixing the batter. Divide batter evenly among muffin cups.

4. Bake 18-20 minutes, or until a  tester comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from the pan.


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