I came across this recipe and needed to make it as soon as possible. I mean, look…you can justify it as breakfast because it’s a muffin and there’s coffee in there, right? These muffins rock! I used bittersweet chips in mine, and it worked out great – not too sweet. They’re really dense, delicious muffins.
Mocha Chocolate Chip Muffins
2 cups all purpose flour
1 cup + 2 tbsp sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup butter
2 tbsp cocoa powder
1 tbsp instant espresso
2 large eggs
2/3 cup milk (any kind)
1 tsp vanilla extract
1 1/4 cups milk chocolate chips
Preheat oven to 375F. Line a 12 cup muffin tin with paper liners.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Place butter in a small, microwave-safe bowl and melt. Stir cocoa power and espresso powder into melted butter while warm. Allow to cool for 1-2 minutes. In another small bowl, whisk together eggs, milk and vanilla.
Add butter mixture and egg mixture to the dry ingredients and stir until well-combined. Batter will be thick. Stir in chocolate chips.
Divide batter evenly between prepared muffin cups. Cups will be heaping with batter.
Bake for 19-22 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Cool muffins completely on a wire rack.
MacGourmet Rating: 4 Stars