Espresso Chocolate Chip Muffins

Espresso Chocolate Chip Muffins requires approximately 35 minutes from start to finish. For 53 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 385 calories, 7g of protein, and 17g of fat. This recipe serves 12. If you have salt, espresso powder, cake flour, and a few other ingredients on hand, you can make it. Plenty of people really liked this Southern dish. This recipe from Table for Two Blog has 584 fans. It works well as a morn meal. Taking all factors into account, this recipe earns a spoonacular score of 37%, which is rather bad. If you like this recipe, you might also like recipes such as Bananan Espresso Chocolate Chip Muffins, Bananan Espresso Chocolate Chip Muffins, and Healthier Bananan Espresso Chocolate Chip Muffins.

Servings: 12

Preparation duration: 10 minutes

Cooking duration: 25 minutes

 

Ingredients:

1 tbsp. baking powder

½ tsp. baking soda

1½ cup cake flour

2 large eggs

3 tbsp. espresso powder (I used this one)

1½ cup all-purpose flour

1 cup granulated sugar minus 1 tbsp.

1½ cup low-fat plain yogurt

½ tsp. salt

1 cup semi-sweet chocolate chips

10 tbsp. unsalted butter, softened

Equipment:

muffin liners

stand mixer

muffin tray

whisk

bowl

oven

ice cream scoop

spatula

toothpicks

wire rack

Cooking instruction summary:

Preheat oven to 375 degrees. Line muffin pan with muffin liners.In a large bowl, whisk together flours, baking powder, baking soda, salt, and espresso powder. Set aside.In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars for 2 minutes until light and fluffy. Then add in the eggs, one at a time and incorporating well after each addition. Mix in the yogurt and beat until incorporated.Slowly add in the flour mixture and mix until all combined and well-incorporated.Using a spatula, fold in the chocolate chips.Using a large ice cream scoop, divide batter evenly in the prepared muffin pan.Bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean.Let cool in muffin pan for 5 minutes then remove them and place on a wire rack to cool completely.Store in an airtight container for up to a week.

 

Step by step:


1. Preheat oven to 375 degrees. Line muffin pan with muffin liners.In a large bowl, whisk together flours, baking powder, baking soda, salt, and espresso powder. Set aside.In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars for 2 minutes until light and fluffy. Then add in the eggs, one at a time and incorporating well after each addition.

2. Mix in the yogurt and beat until incorporated.Slowly add in the flour mixture and mix until all combined and well-incorporated.Using a spatula, fold in the chocolate chips.Using a large ice cream scoop, divide batter evenly in the prepared muffin pan.

3. Bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean.

4. Let cool in muffin pan for 5 minutes then remove them and place on a wire rack to cool completely.Store in an airtight container for up to a week.


Nutrition Information:

Quickview
386k Calories
7g Protein
17g Total Fat
51g Carbs
3% Health Score
Limit These
Calories
386k
19%

Fat
17g
26%

  Saturated Fat
10g
63%

Carbohydrates
51g
17%

  Sugar
24g
27%

Cholesterol
59mg
20%

Sodium
187mg
8%

Caffeine
52mg
17%

Get Enough Of These
Protein
7g
15%

Selenium
16µg
24%

Manganese
0.46mg
23%

Phosphorus
206mg
21%

Copper
0.25mg
13%

Calcium
122mg
12%

Vitamin B2
0.21mg
12%

Iron
2mg
12%

Magnesium
44mg
11%

Vitamin B1
0.16mg
11%

Folate
41µg
10%

Potassium
348mg
10%

Fiber
2g
8%

Vitamin B3
1mg
8%

Vitamin A
364IU
7%

Zinc
1mg
7%

Vitamin B5
0.5mg
5%

Vitamin B12
0.29µg
5%

Vitamin E
0.53mg
4%

Vitamin B6
0.05mg
2%

Vitamin D
0.34µg
2%

Vitamin K
2µg
2%

covered percent of daily need
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