Go Back
Print

Dark Chocolate Espresso Muffins

Ingredients

  • 2/3 c. whole milk
  • 5 T. unsalted butter melted and cooled
  • 3 T. instant espresso
  • 1 1/2 t. vanilla
  • 1 egg
  • 2 c. all-purpose flour
  • 2/3 c. sugar
  • 2 t. baking powder
  • 1/2 t. salt
  • 3/4 c. Ghirardelli bittersweet chocolate chips

Instructions

  • Preheat oven to 400 degrees.
  • In one bowl, whisk together the milk, butter, espresso, vanilla and egg.
  • In another bowl, whisk together the flour, sugar, baking powder, salt and chocolate chips.
  • Pour wet ingredients into bowl with dry ingredients and gently mix until batter is just combined.
  • Evenly fill 12 muffin cups with batter and bake 16-18 minutes, or until tops of muffins are just set. Do not over bake.

Notes

Adapted from Cooking Light