To combat those long days I needed coffee. And lots of it. To get an extra special boost, I made these Espresso Chocolate Chip Muffins. This is actually a recipe re-do of a muffin I made in the past. But this one was even better.
The muffins were jumbo sized and the flavor was enhanced with deliciously rich Espresso powder. I use King Arthur Flour brand, but there are others out there you can find as well.
Give these a try sometime, your energy level will thank you!
Espresso Chocolate Chip Muffins
Recipe written by The Chef Next Door
Makes 8 Jumbo Muffins
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2 cups white whole wheat flour
3 Tbsp Espresso powder
2 tsp baking powder
1/2 tsp salt
2/3 cup milk
2/3 cup sugar
5 Tbsp unsalted butter, melted and cooled slightly
1 Tbsp pure vanilla extract
1 large egg
1/2 cup chocolate chips
Preheat the oven to 375 degrees. Line a muffin tin with 8 cupcake liners or spray the wells with cooking spray and set aside.
In a large bowl combine the flour, espresso powder, baking powder and salt; stir well with a whisk and set aside.
In a small bowl, whisk together the rest of the ingredients, except for the chocolate chips. Make a well in center of flour mixture and add the wet ingredients all at once, stirring just until combined. Fold in the chocolate chips.
Spoon the batter into the 8 prepared muffin cups and bake for 22-25 minutes, or until a cake tester or toothpick inserted into the center of one of the muffins comes out clean.
Remove the muffins from the pan immediately and allow to cool on a wire rack.