Browsing Tag:

muffins

Culinary Tales/ Sweet Things

Espresso Chocolate Chip Mini Muffins

ALL about coffee in the morning over here! In fact, I’m definitely one of those people that just feels like I’m not awake yet, until after that first cup! To celebrate National Coffee Day I’m making these fabulous little Espresso Chocolate Chip Mini Muffins. Not only do they have coffee in them but, they will also pair perfectly with your morning cup!

They have a dark chocolate base with Espresso Chocolate Chips that have a subtle but, delicious coffee flavor! The chocolate chips are made with real coffee too.

These also freeze perfectly! Which I love, because that means I can pull one out whenever I want!

Espresso Chocolate Chip Mini Muffins

To make these yummy mocha-licious muffins, you’ll need: flour, salt, baking powder, unsweetened cocoa powder, vanilla extract, coffee, espresso chocolate chips, brown sugar, butter, sugar, eggs, & milk.

Preheat your oven to 375 degrees. Spray a mini muffin pan with non stick cooking spray. Combine the dry ingredients (flour, salt, baking powder, cocoa powder, sugar, and brown sugar) together in a large bowl. Now in a separate bowl mix the wet ingredients (vanilla extract, milk, butter, eggs, and coffee together.

Add the bowl of wet ingredients to the dry, mixing thoroughly with a hand mixer.

Scoop the muffin batter into each individual muffin liner, leave about a half an inch of room from the top in each.

Add a handful of the espresso chocolate chips on top of each scoop of muffin batter.

Place pan in oven. Bake for about 10-12 minutes, turning the pan half way though (at about 5 minutes). This will help them bake evenly! When the timer goes off, do the toothpick test by taking the pan out and sticking a toothpick through the middle of the muffins, if it comes out clean they are ready! Allow them to cool and remove from pan!

Any muffins not eaten within a few days can be kept frozen for 2-3 weeks! Amazing alone and the perfect coffee companion!

Espresso Chocolate Chip Muffins

Print Recipe
Serves: 24 Cooking Time: 30 minutes total

Ingredients

  • 1 1/2 Cups All Purpose Flour
  • 6 Tbsp Granulated Sugar
  • 6 Tbsp Brown Sugar
  • 1 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 3/4 Tsp Baking Soda
  • 1/2 Cup Cocoa Powder (unsweetened)
  • 1 Tsp Vanilla Extract
  • 1/2 Cup Milk
  • 1/2 Cup of Butter (melted)
  • 2 Eggs
  • 1/2 Cup Coffee (Brewed & Cooled)
  • 1 Cup Espresso Chocolate Chips (I used Nestle Tollhouse)

Instructions

1

Preheat your oven to 375 degrees.

2

Place mini muffin liners in a 24 cup mini muffin pan. Set aside.

3

Combine the dry ingredients (flour, salt, baking powder, cocoa powder, sugar, and brown sugar) together in a large bowl.

4

In a separate bowl mix the wet ingredients (vanilla extract, milk, butter, eggs, and coffee together)

5

Add the bowl of wet ingredients to the dry, mixing thoroughly with a hand mixer.

6

Scoop the muffin batter into each individual muffin liner, leave about a half an inch of room from the top in each.

7

Add a handful of the espresso chocolate chips on top of each scoop of muffin batter.

8

Place the pan in the oven.

9

Bake for about 10-12 minutes, turning the pan half way though (at about 5 minutes). This will help them bake evenly!

10

When the timer goes off, do the toothpick test by taking the pan out and sticking a toothpick through the middle of the muffins, if it comes out clean they are ready!

11

Allow them to cool and remove from pan!

12

Enjoy!

Looking for more muffin recipes? Check out these Pumpkin Chocolate Chip Muffins !

September 29, 2020
0
Culinary Tales/ Sweet Things

Cranberry Muffins with Almond Crumb Topping

A couple of weekends ago I made these Cranberry Muffins with Almond Crumb Topping. It was a spur of the moment type of thing, but they turned out so good that I knew I wanted to share them on here.

They’re made from a delicious batter scented with almond extract and vanilla. The muffins are filled with cranberries and topped with a crumb topping composed of almonds, oats, and brown sugar!

They are sweet and tart! Perfect for Breakfast or Tea!

Continue Reading…

January 3, 2019
0
Culinary Tales/ Sweet Things

Pumpkin Chocolate Chip Muffins

I have a confession…I love pumpkin, but I am far from obsessed. So, when the “all pumpkin spice, all the time” season rolls around, I cringe a little. Only because I prefer my pumpkin a little more subtle. Maybe even balanced out with a little chocolate! These Pumpkin Chocolate Chip Muffins are sweet with a little cinnamon and spice!

I’m using both milk chocolate chips and white chocolate chips along with my pumpkin puree!

I’m also using Sugar 2.0 in these. It’s made from 50% real cane sugar and 50% Probiotic Fiber. Which is awesome because that means we can easily cut our sugar intake in half! Perfect for us, since my son loves to eat muffins before school in the morning!

In addition to some bigger muffins, I’m making some minis as well. This recipe works well for either 12 regular muffins or 24 minis!

Pumpkin Chocolate Chip Muffins

Preheat oven to 375. Line a muffin pan with cupcake liners.

In a large bowl mix your dry ingredients (Sugar 2.0, flour, baking soda, salt, baking powder, cinnamon, ginger, & nutmeg).

Next, mix in your eggs, vegetable oil, vanilla extract, and pumpkin puree. Finally, add the majority of your chocolate chips. Saving some to place on top of your muffins.

Using an ice cream scoop divide your muffin mixture in to your liners. Make sure to evenly distribute. Add the rest of the chocolate chips to the tops.Bake regular muffins for about 22 minutes, check with a toothpick to see if they are thoroughly cooked in the center. Mini muffins can be cooked for about 12-15 minutes before checking. Cool before serving!

 

 

Pumpkin Chocolate Chip Muffins

Print Recipe

Ingredients

  • 1 Cup Sugar 2.0
  • 1 cup Milk Chocolate Chips
  • 1/2 cup White Chocolate Chips
  • 1/4 Tsp Salt
  • 1 Tsp Cinnamon
  • 1 Tsp Nutmeg
  • 1/2 Tsp Ground Ginger
  • 2 Eggs
  • 1 Tsp Baking Soda
  • 1/2 Tsp Baking Powder
  • 1 Tbsp Vanilla Extract
  • 1 1/2 Cups Flour
  • 3/4 Cup Vegetable Oil
  • 1 Cup Pumpkin Puree

Instructions

1

Preheat oven to 375.

2

Mix your dry ingredients together in a large bowl (Sugar 2.0, flour, baking soda, salt, baking powder, cinnamon, ginger, & nutmeg).

3

Add the rest of the ingredients: eggs, vegetable oil, vanilla extract, and pumpkin puree! Finally, add the majority of your chocolate chips, leaving some for the top.

4

Place cupcake liners in a muffin pan.

5

Evenly distribute your muffin mixture in to your liners.

6

Place the last of your chips on the tops of the muffins.

7

Bake in oven for about 22 minutes. Check with a toothpick, add additional time if necessary.

 

Sugar 2.0 was provided to me complimentary, but as always all opinions are authentic and my own!
October 24, 2018
8