I’m currently at home dealing with something. I called in sick. I was telling people it was a cold, but now I’m not so sure. I feel like sneezing, and I sneeze sometimes, but other times, it’s just the feeling of wanting to sneeze, not the actual act. It’s frustrating. Whatever it is, I hope it passes soon.
Anyways, this recipe came about because we ran out of our coffee beans today for morning coffee, so after raiding the pantry for instant coffee, I decided I might as well make coffee muffins with the instant coffee! Plus, I found some chocolate chips. They were Ghiradelli brand! If you are not familiar with these chips, they are ginormous! And perfect for these muffins! (BTW, I’m not getting paid from Ghiradelli to mention them. Any chocolate chips will do, but I do like their chips because they have many varieties to choose from, and they tend to be bigger and also tend to hold their shape.) Anyways, the weather here in Seattle is amazing, but I took something for my symptoms, and I don’t feel like doing anything, plus if it is my allergies, I’m sure being outside would make it worse. Hope you enjoy these!
Coffee Chocolate Chip Muffins
1.5 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, room temp.
3/4 cup sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup buttermilk
2 Tablespoons instant coffee granules
3/4 cup chocolate chips
Preheat oven to 350 degrees F. Grease and flour 9 standard muffin molds. Set aside.
Whisk the first four ingredients in a medium bowl to mix thoroughly. Set aside.
Cream the butter and sugar in another bowl, until light and fluffy. Add the vanilla and beat until incorporated. Add the eggs, one at a time, until incorporated.
Heat the buttermilk slightly in a microwave. Just until slightly warm. Dissolve the coffee granules into the buttermilk, and stir thoroughly with a spoon.
Alternate adding the flour mixture with the buttermilk/coffee mixture. Start and end with the flour, so that means, you’ll add the flour mixture in three parts versus two parts of the buttermilk mixture. Mix on low, and do not overmix.
Divide into prepared muffin molds, filling each to about 3/4 full.
Bake at 350 degrees for about 20 minutes. Mine were ready right at 20 minutes, but ovens vary, so start checking at the 16-17 minute mark. Do toothpick test, or just estimate based on it not looking wet in the top middle part of each muffin. Usually the innder molds of a muffin tray take longer.