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.
Chocolate Chip-Coffee Muffins
- 2/3 cup International Delight Iced Coffee can sub iced coffee with cream, but without ice
- 5 tablespoons butter melted
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 2 cups flour
- 1/2 cup sugar
- 1/2 cup semi-sweet chocolate chips
- 2 teaspoons baking powder
- 1/4 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!