MOCHA CHOCOLATE CHIP MUFFINS
I must confess, i have "kicked" the coffee habit several times over the course of the last few years, but somehow I keep finding my way back to it. This time however I am kicking things up a notch and combining my "love" for coffee with my love for baking.
Coffee and muffins are such integral part of our breakfast routines in one way or another and these mocha chocolate chip muffins are just the right way to start the day. If you aren't a coffee drinker, have no fear, the espresso in this recipe is truly mild but adds such a depth of flavor and absolutely kicks the humble muffin up a notch.
Key to this recipe and making sure you get results that resemble the bakery style muffins that we have grown to love, you will want to make sure that you use yogurt. I use plain low fat or zero fat yogurt in order to give them the thickness, rise and rounded texture we have come to love in our muffins. Also, creaming the butter and sugar till the mix is fluffy helps give the muffins a softer, cakey crumb which I really am absolutely in love with.
I do not use muffin liners for the simplest of reasons; i am absolutely unwilling to loose any of this deliciousness to a liner and since paper doesn't taste quite as good, I take the extra time to really oil my muffin pans so that they pop right out after having rested for five minutes once out of the oven.
Think about it; you can have fresh bakery style muffins baked and ready to be devoured in 45 minutes on a weekend morning, or baked and safely stowed away to grab and go on weekdays.
3 cups (15 oz) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1.25 sticks) unsalted butter
1 3/4 cups sugar
1 1/2 cups plain low-fat yogurt
3 tablespoons yogurt
1 cup semi- sweet chocolate chips
1. Preheat oven to 375 degrees and prepare your muffin tin;
2. Measure and mix all dry ingredients in a bowl and set aside;
3. Cream butter and sugar at medium to medium high speed until light and fluffy and add eggs one at at time, making sure that the egg is properly combined;
4. Combine espresso and yogurt ensuring that espresso granules are completely dissolved;
5. Add dry ingredients to the creamed butter and sugar in three parts alternating with the yogurt in 2 additions, ending the mix with the dry ingredients. Stir in chocolate chips by hand.
6 . Using a spoon or an ice cream scoop divide the batter evenly in the muffin pan filling each mold to about 2/3 full; bake for 25 to 30 minutes or until skewer inserted in the center of a muffin comes out clean. Once out of the oven let the muffins cool for a few minutes in the pan before transferring to a wire rack to cool.
Wishing you all things sweet,