Good morning, everyone! I hope you all are having a fabulous week, so far. I’m sharing a muffin recipe I made recently. I tweaked the recipe a little and it resulted in a delectable muffin. It was soft and not dry at all.
These muffins have espresso powder in them. The espresso powder is not over powering but a nice addition to the muffin. So, I would not suggest omitting it. Although, if you do want a stronger espresso flavor then add more espresso powder.
To avoid a dense and tough muffin try not to overmix the batter. Gently fold the wet ingredients into the dry and mix only till combined and you will end up with a fluffy, delicious muffin.
- 3 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 2 large eggs
- 8 tablespoons (1 stick) unsalted butter, melted and cooled
- 1 cup semi-sweet chocolate chips
- 3 tablespoons instant espresso powder
- Adjust an oven rack to the middle position and heat the oven to 375 degrees. Line a muffin tin with liners.
- Whish the flour, sugar, baking powder,baking soda and salt together in a large bowl.
- In a medium bowl, whisk the milk and eggs together until smooth.
- Add the espresso powder and whisk until combined.
- Gently fold the buttermilk mixture into the flour mixture with a spatula until combined.
- Fold in the melted butter.
- Fold in the chocolate chips
- Divide the batter evenly among the muffin cups.
- Bake until golden brown, 25-30 minutes, and a toothpick inserted in the center comes out with only crumbs.
- Let cool in pan for 5 minutes before removing and placing on a wire rack to cool completely.