Coffee Muffins

A little coffee with your coffee – these muffins are made with instant espresso and are delish! They’re moist, with a soft cake crumb. I tossed in some mini semisweet chocolate chips to make them a tad more decadent. These coffee muffins are definitely going into my muffin rotation!

• 1 3/4 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 1 cup granulated sugar
• 2/3 cup milk
• 2 large eggs, lightly beaten
• 4 teaspoons instant espresso powder, dissolved in 1 tablespoon hot water
• 1 – 12oz. bag of mini semi sweet chocolate chips – optional

1. Preheat oven to 325º. Line 2 muffin pans with papers, set aside.
2. Sift flour, baking powder, and salt in a small mixing bowl.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Add half of the beaten eggs, mix, then add the other half. Beat in the espresso.
5. Add one third of the flour mixture, and alternate with the milk, then the flour, etc.
6. Stir in the chocolate chips – if using.
7. Divide batter amount the baking papers, and bake for 20 to 25 minutes, testing with a toothpick. Makes 24 muffins.