Saturday, February 14, 2009

Cappuccino Chip Muffins

I discovered this recipe off one of my new and favorite websites, It's actually a "celebrity recipe," apparently William Shatner likes these muffins a lot. The espresso powder is slightly hard to find so I suggest going to little Italian shops. I found this specific espresso powder at a place called Luccesi's. The espresso acts like a subtle background to the cake-lake muffins. The coffee also acts as the perfect counteract for the chocolate. I used mini muffins tins in my recipe, so adjust the cooking time to 8 min. Note: make sure the eggs, milk, and butter are all around room temperature, otherwise the muffins won't rise as well or they'll either be too tough. 

2 cups all-purpose flour
1/2 cup granulated sugar
2 1/2 tsp. baking powder
2 tsp. instant espresso powder
1/2 tsp. cinnamon
1/2 tsp. salt
1 large egg (room temperature)
1 cup milk (room temperature)
1/2 cup (1 stick) butter, melted and cooled
1 tsp. vanilla extract
3/4 cup mini chocolate chips

Preheat oven to 400 degrees. Spray a 12 cup muffin tin with cooking spray. 
In a large bowl, whisk together the flour, sugar, baking powder, espresso powder, cinnamon, and salt. 
In a medium bowl, whisk egg lightly. Whisk in milk, melted butter, and vanilla extract. Make a well in the center of dry ingredients and pour in milk mixture. Stir JUST until evenly blended (over stirring will make the muffins tough). Stir in chocolate chips.
Divide batter among muffin cups. Bake 8-15 min. for regular-sized muffin pans, or 7-9 min. for mini-muffins pans. 

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