While husband’s family was visiting over Thanksgiving, I baked these muffins to enjoy on a lazy Saturday morning. Most of us are coffee lovers, so I figured these would be a hit.
The recipe is from Cooking Light, Jan/Feb 2012.
Substitution made, noted below.
Chocolate Chip-Coffee Muffins
2/3 c whole milk – I used 2%
5 tblsp butter, melted
3 tblsp instant coffee granuales
1 1/2 tsp vanilla extract
1 large egg, lightly beaten
9 oz (about 2 c) all-purpose flour
2/3 c sugar
1/2 c semisweet chocolate chips
2 tsp baking powder
1/4 tsp salt
Preheat oven to 400 degrees
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 the center of the flour mixture. Add milk mixture to flour mixture; stir just until moist.
Spoon batter into 12 muffin cups coated with cooking spray (I used muffin cup liners.) Bake at 400 degrees for 18 minutes or until done. Remove muffins from pan immediately; place on a wire rack.