Let's Make Espresso Chocolate Chip Muffins:
YIELD
12 Muffins
TOTAL
40 min
CALORIES
363
ACTIVE
10 min
Ingredients
10 TBSP
Unsalted butter
1 1/4 CUPS
Flour
1//2 CUP
White whole wheat flour
1 TSP
Baking soda
1/2 TSP
Salt
1 TSP
Espresso powder
1/4 CUP
Brown sugar
1/2 CUP
Sugar
2
Eggs
1/2 CUP
Greek yogurt
2 OZ
1/2 TSP
Vanilla extract
1 1/2 CUPS
Chocolate chips
Brewed espresso
Brown the Butter
1
In a saucepan, add the butter and melt over medium heat. Continue cooking, as the butter boils and pops. Then, watch the butter until the solids sink and begin to turn light brown.
Combine Wet
2
Transfer the browned butter to a bowl, and cool for 10 min. Add the sugars and stir to combine. Then add in the eggs, yogurt, vanilla and brewed espresso. Whisk until smooth.
Combine Dry
3
In a medium mixing bowl, whisk together the flours, baking soda, salt, and espresso powder until thoroughly combined.
Fold Together
4
Fold the dry ingredients into the wet ingredients with a silicone spatula, until just combined and there are no obvious pockets of flour. Then, fold in the chocolate chips.
Bake Muffins
5
Fill the prepared muffin cups about ¾ of the way full. Bake for 18-22 minutes until they are slightly browned on edges and toothpick inserted into the center comes out clean.
Cool & Serve
6
Allow the muffins to cool in the pan for about 5-10 min until cool enough to handle. Then cool fully on a wire rack. Enjoy fresh or store for later.