Coffee Chocolate Chip Muffins
Coffee chocolate Chip Muffins… Try saying this, or even just thinking it, without immediately imagining the flavor and wanting to bite into one. No, make that two, or three perhaps.
Like blueberry muffins, coffee-flavored muffins are an American favorite. But there is something more; a distinctive quality that makes coffee muffins unique. Coffee muffins provide a subtle spark of vigor and comfort. In short, coffee muffins are grounding. Yes. That’s it! We make ours with Costa Rican Coffee
Preparation time: 15 min Bake: 20 min.
Yield: 12 large muffins (and 1 cup spread)
Espresso Spread Ingredients -
4 ounces cream cheese, cubed
1 tablespoon brown or pure cane sugar
1/2 teaspoon vanilla extract
1/4 cup miniature semi-sweet chocolate chips
Muffin Ingredients -
2 cups all-purpose flour or whole-grain bread flour (whole-grain flour will make denser muffins)
3/4 cup brown or pure cane sugar
2-1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/2 cup butter, melted (some people substitute yogurt)
1 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
1. In a food processor or blender, combine spread ingredients; cover and process until well blended. Transfer the espresso spread to a small bowl. Cover and refrigerate until serving.
2. In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, combine coffee, butter, egg and vanilla. Mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips.
3. Fill greased or paper lined muffin tin. Bake at 375 degrees for 17-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve with espresso spread.
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