Coffee Break Muffins



  1. Preheat oven to 400° F. Lightly grease 12 muffin cups or line with muffin papers.
  2. In a large bowl, whisk together the flour sugar espresso powder, baking powder, cinnamon and salt. Stir in the brown sugar, breaking up any lumps. Add chocolate chips and stir to combine.
  3. In a medium bowl, whisk together the coffee, melted butter, egg and vanilla extract until well combined.
  4. Pour the liquid ingredients over the dry ingredients and gently but quickly stir to blend until just combined.
  5. Distribute the batter evenly among prepared  muffin cups. Bake 18- 20 minutes or until a toothpick inserted in the middle comes out clean. Cool in muffin pan on a wire rack for five minutes then transfer muffins to wire rack to cool.

Yields: 12 muffins

To Freeze: Individually wrap muffins in plastic wrap and place in a freezer Ziploc bag. Rewarm in a 350-degree oven or split and toast. Can be frozen for up to 2 months.

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