Let's Make Espresso Chocolate Chip Muffins:
1 1/4 CUPS
White whole wheat flour
1 1/2 CUPS
Brown the Butter
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.
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.
In a medium mixing bowl, whisk together the flours, baking soda, salt, and espresso powder until thoroughly combined.
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.
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
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.