Archive for July, 2010

July 25, 2010

Coffee Chocolate Chip Muffins

The other day, I had one thing in mind; muffins. Particularly – chocolate chip muffins. But of course I am one to believe that coffee makes everything better. That is why I’ve added coffee into this recipe.

This recipe makes 6 – 9 muffins. Depending on how deep your muffin pans are. I happen to have a silicone muffin pan which is quite deep. Thus giving me 6, on the hefty side, muffins.

[Picked this instant coffee up at a farmer’s market. Not the best for drinking, but ok for baking.]

You can really use any type of chocolate chips you’d like. White, dark or semi-sweet. (Dark is my preference.) I bet walnuts, hazelnuts or almonds would be a lovely addition to these too.

Coffee Chocolate Chip Muffins

Makes 6 – 9

  • 2 tbsp. instant coffee
  • 1 tbsp. water
  • ¼ cup granulated sugar
  • ½ cup milk
  • 3 tbsp. sweetened applesauce
  • 1 egg white
  • 1 cup unbleached flour
  • 1 ½ tsp. baking powder
  • ¼ tsp. salt
  • ½ cup chocolate chips (dark, semi-sweet or white)
  • ¼ cup chopped nuts (Optional. Use hazelnuts, almonds or walnuts.)

Preheat your oven to 400 degrees Fahrenheit. Line a muffin pan with liners or spray with non-stick cooking spray.

In a large bowl, dissolve instant coffee into water. Whisk. Add sugar, milk, sweetened applesauce and egg white. Whisk until combined.

Next add flour, baking powder and salt. Stir until just combined. It’s ok if they are lumps. Stir in chocolate chips and nuts (optional).

Evenly spoon your batter into your muffin pan. I like to use a cookie scooper to evenly distribute the batter.

Bake muffins for 12 – 15 minutes or until golden brown and a tooth-pick inserted in center comes out clean.

Remove from oven and cool in muffin pan for 5 minutes. Remove muffins from pan and cool for 15 minutes before consuming.