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Espresso Chocolate Chip Muffins

Espresso Chocolate Chip Muffins
 

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15 MINS


30 MINS


Serves 12

INGREDIENTS
200g all-purpose flour
100g granulated sugar
2 tbsp instant espresso powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, melted (113g)
2 large eggs
240ml buttermilk
1 tsp pure vanilla extract
1/2 cup semisweet chocolate chips (85g)
Additional chocolate chips for topping (optional)

 

METHOD

1. Preheat the Oven:
Preheat your oven to 190°C (375°F) and line a muffin tin with paper liners or grease it.


2. Mix Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, instant espresso powder, baking powder, baking soda, and salt.


3. Combine Wet Ingredients:
In a separate bowl, whisk together the melted butter, eggs, buttermilk, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.


4. Add Chocolate Chips:
Gently fold in the semisweet chocolate chips into the muffin batter. Divide the batter equally among the 12 muffin cups, filling each about 2/3 full. If desired, you can sprinkle some additional chocolate chips on top for extra chocolate goodness.


5. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 25-30 minutes or until a toothpick inserted into the centre of a muffin comes out clean.


6.Cool and Enjoy:
Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

 

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