I’ve been busy pulling out all of my “company” recipes in preparation of the onslaught. (I’d rather bake than clean any day!)
This recipe is a family favorite, introduced to us by my youngest sister, Sandy. They are a welcome sight on the breakfast table whenever the family gathers.
Combine: 2 cups flour, 3/4 cups sugar, 2 1/2 teaspoons baking powder, 1 teaspoon cinnamon, 1/2 tsp. salt. Set aside.
In another bowl stir together 1 cup of milk and 2 Tablespoons instant coffee granules until the coffee is dissolved. Add 1/2 cup melted butter, 1 egg, and 1 teaspoon of vanilla. Mix well.
Carefully stir the wet ingredients into the dry ingredients until just moistened.
Fold in 3/4 cup of miniature chocolate chips.
Fill greased or lined muffin tins 2/3 cup full. Bake at 375 degrees for 17-20 minutes or until the muffins spring back when you touch the top.
Let sit for a few minutes before removing them from the muffin tins, then cool them on wire racks.
Makes about 14 muffins.
To really increase the WOW factor, serve them with Espresso Spread.
In food processor or blender combine 4 ounces cream cheese, cubed, 1 Tablespoon sugar, 1/2 teaspoon instant coffee granules, 1/2 teaspoon vanilla, and 1/4 cup miniature chocolate chips.
Cover and refrigerate until serving.
These are great made ahead and frozen, but are killer right from the oven with the chocolate all soft and melting….
Are you hungry yet?