Sunday, January 15, 2012

Mocha-Chip Muffins - maybe my favorite thing.

I must also say, this post goes out to Sarah. Because she has only been bugging me for years for this recipe.

Pre-heat oven to 375.

3 cups all-purpose flour
1 cup sugar
1 T baking powder
1/2 t baking soda
1/2 t salt
2 large eggs
1 1/2 cups plain yogurt
3 T instant espresso
1 stick of butter (melted, then cooled)
1 cup of chocolate chunks or chips or mini-chips

Whisk flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk eggs, yogurt, and espresso powder. Gently fold the yogurt mixture into the flour mixture with a spatula. Then fold in melted butter and chocolate whatever-chips. Whatever you do, DO NO OVER STIR. (There should be streaks of flour in the batter.)

Use cooking spray to grease the muffin tin. If making regular sized muffins, use a 1/3 cup to pour into tins. It will make about 12-14. If using mini-muffin tins, I like to use a 1-inch cookie scoop. It will make about 40-ish.

Regular muffins bake 25-30 minutes.
Mini-muffins- 10-15 minutes.

Ah, these are so good! And I cannot take the credit, the recipe is from The America's Test Kitchen Family Baking Book.

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