If you’re anything like me, you wake up with coffee on your mind. On particularly rough days, I’m already looking forward to my morning coffee as I lay down for bed. And now, I’ve got a new way for you to enjoy the most glorious of morning beverages.
Espresso chip muffins. Let that sink in for a moment. Espresso. Chip. Muffins. You can drink your morning coffee while also eating it in soft, billowy baked good form. With three tablespoons of espresso powder in the batter, the coffee flavor is definitely front and center. A generous studding of semisweet chocolate chips really takes these muffins over the top. These little gems aren’t overly sweet, but you’re still bound to feel like you’ve had your morning coffee and a very grown-up dessert right off the bat. Day made.
Espresso Chip Mini Muffins
from The Cook’s Illustrated Cookbook
seen on Cook Like a Champion
3 c. all-purpose flour
1 TBSP baking powder
½ tsp. baking soda
½ tsp. salt
10 TBSP unsalted butter, softened (1 1/4 sticks)
1¾ c. plus 3 TBSP sugar
3 TBSP instant espresso powder
1½ c. plain low-fat yogurt
1 c. semisweet chocolate chips
1. Adjust oven rack to lower-middle position and preheat oven to 375º F. Spray a mini muffin pan or a 12-cup muffin tin with nonstick baking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt and set aside.
3. 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.
4. Meanwhile, in a small bowl, whisk together the espresso powder and yogurt.
5. 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. Fold in the chocolate chips.
6. Using a spring-loaded scoop, if possible, fill muffin pan wells 3/4 full. Bake until muffins are golden brown and a toothpick inserted in the center comes out with only a few moist crumbs attached, 12-15 minutes for mini muffins or 25-30 minutes for regular muffins, rotating pans halfway through baking. Invert onto a wire rack, stand upright and allow to cool for 5 minutes.
Yield: approximately 36 mini muffins or 12 regular-sized muffins