I just got back from a 5-day family trip. We celebrated Thanksgiving in sunny Mexico! It was a good thing too because the week of Thanksgiving, it sucks to be at the grocery store. Anyway —there were ten of us on this trip and we all stayed in a 3-bedroom suite. Before we arrived at the hotel, we made a stop at the market to pick up some groceries. One of which was instant coffee since we didn’t know if the hotel would provide any. They did but only for a couple of days, as the coffee they provided were samples. The hotel wanted us to purchase coffee at their on-site market. Thank goodness for instant! We got a big jar of it which we didn’t finish so I volunteered to take the leftovers home. Since I wasn’t really a fan of instant coffee, I thought it would be great for baking. These muffins were delicious! You can really taste the coffee and the chocolate chips were a nice complement to the coffee flavor. Enjoy and Happy Thanksgiving (belated) to all!
- 2 cups of all-purpose flour
- 1/3 cup of granulated sugar
- 1/3 cup of dark muscovado sugar
- 2 teaspoons of baking powder
- 1/4 teaspoon of salt
- 2/3 cup of milk
- 5 tablespoons of butter, melted and cooled
- 3 tablespoons of instant coffee granules
- 1 1/2 teaspoons of homemade vanilla extract
- 1 egg, lightly beaten
- 1/2 cup of semisweet chocolate chips, plus extra for garnish
Preheat the oven to 400 degrees F. Line baking cups in the muffin pan.
Using a stand mixer add flour, granulated sugar, brown sugar, baking powder and salt. Mix well and set aside.
In a medium bowl mix together milk, butter, coffee granules, vanilla extract
Pour the wet ingredient into the dry ingredients. Mix until moistened but don’t overmix. Fold in chocolate chips until well combined.
Spoon batter into the lined muffin cups, then garnish 3 or 4 chocolate chips on top. Bake for 20-23 minutes or until toothpick/tester inserted into the center comes out clean.
Let the muffins cool for 5-7 minutes in the muffin pan before transferring them to the cooling rack.
Adapted from MyRecipes.com