I have always enjoyed coffee flavored things – ice cream, cookies…mocha if you will.
When I turned to page 184 of the January/February 2012 Cooking Light magazine, I knew I needed to make them as soon as possible. My intuition was correct.
Chocolate Chip Coffee Muffins
Ingredients
- 2/3 cup whole milk (I used 1%)
- 5 tablespoons butter, melted
- 3 tablespoons instant coffee granules
- 1 1/2 teaspoons vanilla extract
- 1 large egg, lightly beaten
- 9 ounces all-purpose flour (about 2 cups)
- 2/3 cup sugar
- 1/2 cup semisweet chocolate chips
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Cooking spray
Preparation
- Preheat oven to 400°.
- Combine first 5 ingredients.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl; stir well with a whisk. Make a well in center of flour mixture. Add milk mixture to flour mixture; stir just until moist.
- Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 18 minutes or until done. Remove muffins from pan immediately; place on a wire rack.
It was love at first bite. Even Matt loved them even though he doesn’t normally like coffee flavored food.
How does that not look good?
Even though I used the 1% milk, the muffins were still rich and moist. The coffee flavor was the perfect level – not too weak but yet not too strong.
Matt gave them a “delicious” rating.
{ 1 comment… read it below or add one }
Those look so good! How can you go wrong with coffee and chocolate? Thanks for sharing!