Saturday, November 13, 2010

Chocolate Chip Espresso Muffins

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What better way to start a Saturday morning than with a cup of coffee in muffin form!  I was introduced to these tasty little morsels by my "partner in baking", Melissa, and let me tell you what, that girl can bake!  We have both experimented with this recipe quite a bit: sugar crumble + drizzle, no drizzle, no crumble, Starbucks via instead of espresso, bread flour instead of all purpose flour, so on and so forth.  Some of these experiments were on purpose, and some by accident, but all were delicious. I think I have finally discovered which variation I like the best!



Chocolate Chip Espresso Muffins

Makes: 6 large muffins

MUFFINS
2 c. all-purpose flour*
2/3 cup sugar
1-1/2 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
1 c. strong brewed coffee
1 tbsp. instant espresso powder
1/2 c. canola oil
1 egg, beaten
1 c. chocolate chips

TOPPING
2-3 tbsp. brown sugar
1 tbsp. white sugar
1/8 tsp. ground cinnamon

DRIZZLE
1/2 c. confectioners’ sugar
1 tbsp. strong brewed coffee

In a large bowl, combine the first five ingredients. Combine coffee and espresso powder; cool to room temperature.** Stir in oil and egg. Add coffee mixture to dry ingredients; stir in just until moistened. Fold in Chocolate chips.

Fill greased or paper-lined jumbo muffin cups three-fourths full. Combine sugars and cinnamon; sprinkle over the tops. Bake at 350 for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Combine confectioners’ sugar and coffee; drizzle over muffins.

*Note: If you would like more of a coffee cake than a coffee muffin use 1/2c of all purpose flour and 1/2 cup of bread flour. This will make the muffins smaller and more dense, but just as delicious!

**Note: it is VERY important to allow the coffee to completely cool. If you don't you could end up with scrambled eggs when you add the egg to the pipping hot coffee. It will also make the chocolate chips melt when you add them to the batter.  I normally put my coffee in the refrigerator while I"m mixing and preparing everything else. 

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