Espresso Chocolate Chip Muffins
Have I told you lately how obsessed I am with coffee in desserts? ;)
Servings: 1 dozen
Equipment
Ingredients
- 1 ½ cup (188 g) all-purpose flour
- 1 ½ cup (188 g) cake flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoon espresso powder
- 10 tablespoon (140 g) unsalted butter softened
- 1 cup (200 g) granulated sugar minus 1 tablespoon
- 2 large eggs
- 1 ½ cup (368 g) low-fat plain yogurt
- 1 cup (180 g) semi-sweet chocolate chips
Instructions
- Preheat oven to 375 °F (191 °C). Line muffin pan with muffin liners.
- In a large bowl, whisk together flours, baking powder, baking soda, salt, and espresso powder. Set aside.1 1/2 cup all-purpose flour, 1 1/2 cup cake flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 3 tablespoon espresso powder
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar for 2 minutes until light and fluffy. Then add in the eggs, one at a time and incorporating well after each addition. Mix in the yogurt and beat until incorporated.10 tablespoon unsalted butter, 1 cup granulated sugar minus 1 tablespoon, 2 large eggs, 1 1/2 cup low-fat plain yogurt
- Slowly add in the flour mixture and mix until all combined and well-incorporated.
- Using a spatula, fold in the chocolate chips.1 cup semi-sweet chocolate chips
- Using a large ice cream scoop, divide batter evenly in the prepared muffin pan.
- Bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean.
- Let cool in muffin pan for 5 minutes then remove them and place on a wire rack to cool completely.
- Store in an airtight container for up to a week.
Notes
Gently adapted from Cooks Illustrated, 1997
Nutrition
Serving: 1 muffin | Calories: 377 kcal | Carbohydrates: 54 g | Protein: 6 g | Fat: 16 g | Fiber: 2 g | Sugar: 30 g
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