Espresso Chocolate Chip Muffins
Servings: 12 muffins
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 tablespoon baking powder
- 1 tablespoon instant espresso powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 large egg
- 1 cup milk
- ½ cup unsalted butter melted
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 375 degrees.
- In a large mixing bowl, combine flour, sugars, baking powder, espresso powder, cinnamon and salt. Whisk to combine thoroughly.
- In a separate bowl, whisk together egg, milk , melted butter, and vanilla extract. Stir into dry mixture until combined. Fold in chocolate chips.
- Fill paper-lined or greased muffin cups ¾ full. Tip: try these parchment paper muffin liners!
- Bake at 375 degrees for 22-24 minutes, or until a toothpick comes out clean.
- Cool for 2-3 minutes and remove from muffin pan to a wire cooling rack.
Nutrition
Serving: 1muffin | Calories: 313kcal | Carbohydrates: 46.1g | Protein: 4.4g | Fat: 15.5g | Saturated Fat: 9.3g | Cholesterol: 40mg | Sodium: 231.7mg | Fiber: 1.9g | Sugar: 25.3g
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