When I made these coffee muffins, Courtney said “what makes them different than cupcakes, other than no frosting?” I didn’t have a good answer for her. I think the lines between cupcake and muffins gets a bit blurred, but I reminded her of her t-shirt that says that muffins are ugly cupcakes. Awww, poor muffins. They really aren’t ugly, but yeah…they aren’t all fancy like a cupcake.
To make Chocolate Chip-Coffee Muffins, you start by combining iced coffee, butter, vanilla extract, and an egg in a small bowl. Then, you combine flour, sugar, chocolate chips, baking powder, and salt in a larger mixing bowl. The coffee mixture is added to the flour mixture.
The batter is divided evenly among 12 muffin cups lined with paper liners.
Bake at 400 degrees F for about 18 minutes and you have these little mocha delights. Great for a quick breakfast or a snack.
- ⅔ cup International Delight Iced Coffee (can sub iced coffee with cream, but without ice)
- 5 tablespoons butter, melted
- 1½ teaspoons vanilla extract
- 1 large egg
- 2 cups flour
- ½ cup sugar
- ½ cup semi-sweet chocolate chips
- 2 teaspoons baking powder
- ¼ teaspoon salt
- Preheat over to 400 degrees F.
- In a small bowl, combine iced coffee, butter, vanilla, and the egg.
- In a larger bowl, combine the flour, sugar, chocolate chips, baking powder, and salt. Stir in the coffee mixture, just until moist.
- Spoon batter evenly into 12 muffin cups lined with paper liners. Bake for 18 minutes or until done.
Recipe adapted from Cooking Light magazine, January/February 2012
Enjoy your best day ever!