Ingredients
| 2 cups | all-purpose flour | | 3/4 cup | sugar | | 2-1/2 tsp. | baking powder | | 1 tbsp. | instant espresso coffee powder | | 1/2 tsp. | salt | | 1 tsp. | cinnamon | | 1 cup | milk | | 1/2 cup | lightly salted butter or | | margarine, melted | | 1 | egg | | 1 tsp. | vanilla | | 3/4 cup | semisweet chocolate mini-chips |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Preheat oven to 375°F. Lightly spray 12-cup muffin pan with nonstick cooking spray.
In a large bowl, stir together flour, sugar, baking powder, espresso coffee powder, salt and cinnamon. In another bowl, stir together milk, butter, egg and vanilla until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in chips.
Spoon batter into prepared muffin cups; bake 15 to 20 minutes or until muffins test done. (If using a muffin scoop, use approximately 1-1/2 muffin scoops of batter for each muffin; the batter does not rise very much.) Remove muffin tin to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack. Serve warm or cool completely and store in an airtight container at room temperature.
Author's Comments
These muffins freeze well.
* The original recipe called for 2 teaspoons of instant espresso coffee powder and 1/2 teaspoon of ground cinnamon. I think the muffins taste better with a little more of these ingredients.
Similar Recipes
cappuccino muffin, muffin