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As a child, I used to think coffee cake actually contained coffee — and now, here’s a cake, or to be precise a muffin, that does. It’s also got chocolate. What more could you want for breakfast — or dessert with lunch, or a morning or afternoon snack? This recipe also gives some helpful tips, like how to translate the amount of coffee into Starbucks Via single serve packets, and what common kitchen utensil will help you divide the batter evenly. It’s from the Mason Cottage Bed & Breakfast in Cape May, New Jersey, a beautiful Victorian summer home with every modern luxury.
Mocha Chocolate Chip Muffins
2015-01-29 11:24:41
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Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups plain low-fat yogurt
- 1 1/2 tbsp instant coffee (I like to use the Starbucks Via single serve packets – I used two packets for this recipe)
- 10 tablespoons unsalted butter, softened
- 1 cup sugar
- 2 large eggs (room temperature)
- Muffin papers
Instructions
- Adjust oven rack to lower middle position and heat oven to 375 F.
- Sift together flour, baking powder, baking soda and salt in medium bowl; set aside.
- Combine your instant coffee with your yogurt; set aside.
- Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add yogurt until combined.
- Gently fold in your dry ingredients (a cup at a time) until a smooth, thick batter just forms; Add chocolate chips. DO NOT over beat your batter – this will make your muffins tough and you don’t want tough muffins!
- Use medium ice cream scoop to divide batter evenly among cups. Bake until muffins are golden brown, about 25 minutes.
- Set on wire rack to cool slightly, about 5 minutes. Serve warm.
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