Coffee Chocolate Chip Muffins.
They exist! And they are FABULOUS! I made these for our Sunday School class and they received a resounding thumbs-up review from everyone. Make them. Love them.
The best part about this recipe is that I found it in a Cooking Light magazine in the doctor’s office. I’m pretty sure nothing about this is “light” or “healthy”. But they sure are yummy!
Coffee Chocolate Chip Muffins
What you need:
2/3 cup milk (I used skim)
4 tbsp butter, melted
1 packet Folger’s instant coffee or 1.5 tbsp instant coffee grounds
1 tsp vanilla extract
1 large egg
2 cups all-purpose flour
2/3 cup sugar (I used half white and half brown because that’s what I had on hand)
1/2 cup semi-sweet chocolate chips
2 tsp baking powder
1/4 tsp salt
What you do:
Preheat oven to 400*F.
Combine milk, melted butter, coffee grounds, vanilla, and egg and mix thoroughly. In a separate bowl, combine flour, sugar, chocolate chips, baking powder, and salt. Add the liquid mixture to the dry mixture and stir until moist. This batter will be thick like a cookie dough.
Line a muffin pan with cupcake liners or spray with cooking spray. Spoon batter into 12 muffin cups, filling 2/3 of the way full. Bake for 15 to 20 minutes or until golden brown.