Espresso Chip Muffins Food

CAPPUCCINO MUFFINS

Steps:

• In a food processor, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving., In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips., Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with espresso spread.

ESPRESSO CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 375 degrees. Prepare a 12-cup muffin tin by either lining the cups with paper liners or greasing them well.
• For the topping, stir together the brown sugar and flour in a small bowl. Using your fingers or the back of a fork, work in the butter until the mixture has a crumbly texture. Set aside.
• In the bowl of an electric mixer, beat the butter until light and fluffy. Gradually add the sugar and beat until well blended. Sift together the flour, baking powder, baking soda, and salt into a large bowl. In a separate bowl, whisk together the sour cream, eggs, espresso, and vanilla. Add the dry ingredients to the butter, alternating with the liquid in 3 batches, ending with the liquid ingredients. Use a wooden spoon to stir in the chocolate chips.
• Fill the muffin cups 3/4 full with batter and sprinkle with the topping. Bake until a toothpick inserted in the center of a muffin comes out clean, 15 to 18 minutes. Turn the muffins out onto a wire rack to cool slightly, then serve warm.

COFFEE CHOC CHIP MUFFINS

Steps:

• Melt butter and allow to cool slightly.
• Mix flour, sugar, baking powder, coffee, salt and cinnamon in large bowl.
• Mix egg, milk, butter and vanilla in separate bowl.
• Make a well in centre of dry ingredients and add wet mixture.
• Stir to just combine and fold through the choc chips.
• Spoon into greased muffin tins.
• Bake at 190 degrees centigrade for 15-20 minutes.

ESPRESSO CHIP MUFFINS

Steps:

• Grease muffin cups with non-stick cooking spray or butter.
• In a large mixing bowl, add the flour, espresso coffee powder, baking powder, cinnamon, and salt; stir to combine.
• In another bowl, add the milk, brown sugar, melted butter, eggs, and vanilla; whisk until smooth.
• Add the liquid ingredients to the dry ingredients; stir just until moistened; do not overmix.
• Pour batter evenly into muffin cups.
• Sprinkle chocolate chips over each muffin.
• Bake at 400 degrees for 20-22 minutes or until pick comes out clean.
• Cool on a wire rack before removing from the pan.

BANANA ESPRESSO CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees. Spray a 12-cup muffin pan with nonstick cooking spray.
• In a medium bowl, stir together the mashed bananas, sugars, applesauce, milk, and egg.
• Add the flours, instant espresso powder, baking soda, and salt to banana mixture. Stir until just combined. Fold in the chocolate chips.
• Fill each muffin cup about three-quarters full. Bake in the center of the oven for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
• Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack.