Good mooooooorning world. A wholesome, bold awakening. Adapted from a recipe by my favorite bake shop on the planet, Metropolitan Bakery. These turned out small, fluffy, moist, and perfectly enjoyable.
Chocolate Cappuccino Muffins
- Yield: 1 dozen muffins 1x
- 1 tablespoon espresso powder
- 1 1/8 cup 2% reduced fat milk
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat pastry flour
- 1/2 cup + 2 tablespoons granulated cane sugar, organic
- 1 3/4 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon sea salt
- 1 medium to large egg
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons unsalted butter, melted and cooled
- 1 cup bittersweet chocolate chips, or coarsely cut chunks
- Preheat the oven to 375. Grease a one-dozen muffin tin with butter.
- In a small saucepan, heat the milk, Add the espresso powder and stir until dissolved. Transfer to a bowl and set aside to cool. Clean the saucepan, and add the butter to melt (or if you have a microwave, pop it in now).
- In a large bowl, add the flour, sugar, baking powder, cinnamon, and salt. Either mix with a fork, or sift together (luckily, we encountered one of these fabulous contraptions in our landlord’s store of kitchen supplies).
- In a separate bowl, whisk together the egg and vanilla. Add to the cooled milk and espresso, and whisk together. Whisk into the flour mixture just until blended. Stir in the melted butter.
- Dust the chocolate chips in flour to help prevent them from sinking to the bottom of the muffins. Fold the chips into the batter with a spatula.
- Spoon the batter into the muffin pan, adding an even portion to each cup.
- Bake 15 to 20 minutes, rotating the muffin pan between the upper and lower oven racks halfway through baking. At 1 minutes, insert a toothpick of skewer into the center of a muffin and see if it comes out clean.
- Cool the muffins in the pan for five minutes. Remove to a wire rack or surface to cool. Store in an airtight container, or invite your friends over for brunch!
Allergens: dairy, eggs, milk, wheat