This recipe caught my eye as I was flipping through the latest issue of Cooking Light and I couldn’t get it out of my head. Probably because it’s made with two of my favorite things – chocolate and coffee! These are my guilty pleasures. I thought about tearing the recipe out and trying it later this week, but then I realized – if I don’t make these tonight – whatever I make for breakfast tomorrow will be a disappointment compared to the idea of these muffins. So I headed to the kitchen and baked up a batch at 8 p.m.
I’m so glad I did! (Yes, I already ate one. I had to make sure they were as good as they looked!)
Below is my version – slightly modified to include turbinado instead of white sugar, almond milk instead of whole milk and white whole wheat flour instead of only all-purpose.
You WANT to try this recipe. It will make your morning coffee that much better.
- 2/3 cups of unsweetened vanilla almond milk
- 5 tablespoons of organic, unsalted butter, melted
- 3 tablespoons instant coffee granules
- 1 1/2 teaspoons vanilla extract
- 1 large egg, lightly beaten
- 4.5 ounces while whole wheat flour
- 4.5 ounces unbleached all purpose flour
- 2/3 cups turbinado
- 1/2 cups semisweet chocolate chips (I might add a 1/4 cup dark chips next time to bring out the chocolate flavor even more)
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
Preheat the oven to 400. Combine the milk, butter, coffee vanilla and egg. In a separate bowl, mix the flour, sugar, chocolate chips, baking powder and salt. Stir until well mixed. Make a well in the middle of the flour mixture and slowly pour the milk mixture in. Mix until moist. Divide batter into paper lined muffin cups and bake at 400 for 16 minutes or until done.
That’s it. Took me less than 30 minutes from start to finish and now I have a really good reason to hop out of bed early tomorrow morning!