Coffee Chocolate Chip Muffins
Posted by Sherry G at 4:37 AM Sunday, August 22, 2010
When I saw this recipe I immediately fell in love with it. You may or may not know about my love of coffee desserts (and if you don't I'll be showing you more of it soon enough!). But coffee flavor in desserts is incredible. It has to be my favorite flavoring in desserts at the moment. It's not even like I'm a heavy coffee drinker or anything, I just love the sweet coffee taste. So, like many others, I need coffee in the morning, just not in the liquid form. That's why this recipe is so perfect!
I couldn't believe how easy they were to make, as well. It took no effort and no time at all. I did make two changes in the recipe, though, which I've added below. I added 1/2 tsp of cinnamon into the recipe, not enough to overwhelm it, but enough so I know it's there;) I also upped the amount of chocolate chips. They just seemed so scattered and sparse that I had to double it! Anywhere between 1/2 cup to 1 cup, depending on your preference.
I ate these warm out of the oven, or frozen solid the next day. Yes, I ate frozen muffins. It helps me use self control. This way, I don't finish the muffin in three bites. I can, instead, savor the muffin with tiny little bites. Plus, I think it tastes good. Kind of like that thing where people freeze their candy bars? Personally I've never been a fan, but I guess I'm sort of like them by doing this.
I would say these muffins were light and spongy, definitely not on the dry or crumbly side. I tried very hard not to over mix, so I think I did a good job! Because I'm usually not a chocolate fan, the whole "chocolate chip muffin" has never been something I'd eat. I'd have to say, though, that the chocolate chunks in here were awesome. Okay, I really shouldn't have to convince you anymore. It's chocolate and coffee. Get to baking!
Coffee Chocolate Chip Muffins
from Buttercream Barbie
1 1/2 cups flour
1/2 cup whole wheat flour
2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
1/2 cup melted butter, cooled
1 cup buttermilk
1 tsp vanilla extract
2 tbsp instant coffee
1/2- 1 cup chocolate chunks (the original recipe called for a half cup, but I ended up dumping a TON more in, so maybe closer to a whole cup)
1/2 tsp cinnamon
1. Preheat oven to 350 degrees F. Grease or line 12 muffin tins. Mix coffee into melted butter. Whisk well.
2. Whisk eggs lightly into the buttermilk with the vanilla extract. In a big bowl mix together both flours, sugar, baking powder & salt. Now pour in the buttermilk mixture & the butter mixture, and mix in gently. Do not over mix or muffins won't be soft. Fold in chocolate gently just to combine.
3. Fill prepared muffin tins and bake in preheated oven for 20-22 minutes.
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