Espresso Chocolate Chip Muffins

Espresso Chocolate Chip Muffins requires approximately 35 minutes from start to finish. For 53 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 385 calories, 7g of protein, and 17g of fat. This recipe serves 12. If you have salt, espresso powder, cake flour, and a few other ingredients on hand, you can make it. Plenty of people really liked this Southern dish. This recipe from Table for Two Blog has 584 fans. It works well as a morn meal. Taking all factors into account, this recipe earns a spoonacular score of 37%, which is rather bad. If you like this recipe, you might also like recipes such as Bananan Espresso Chocolate Chip Muffins, Bananan Espresso Chocolate Chip Muffins, and Healthier Bananan Espresso Chocolate Chip Muffins.

Servings: 12

Preparation duration: 10 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 375 degrees. Line muffin pan with muffin liners.In a large bowl, whisk together flours, baking powder, baking soda, salt, and espresso powder. Set aside.In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars 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.Slowly add in the flour mixture and mix until all combined and well-incorporated.Using a spatula, fold in the 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.

 

Step by step:

1. Preheat oven to 375 degrees. Line muffin pan with muffin liners.In a large bowl, whisk together flours, baking powder, baking soda, salt, and espresso powder. Set aside.In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars for 2 minutes until light and fluffy. Then add in the eggs, one at a time and incorporating well after each addition.

2. Mix in the yogurt and beat until incorporated.Slowly add in the flour mixture and mix until all combined and well-incorporated.Using a spatula, fold in the chocolate chips.Using a large ice cream scoop, divide batter evenly in the prepared muffin pan.

3. Bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean.

4. 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.

Nutrition Information:

covered percent of daily need