Mocha Chip Muffins

As I’ve mentioned several times already, I don’t drink coffee.  I don’t like the taste and it’s not something I need to get me going first thing in the morning.  That said, if I don’t get some caffeine in me by mid-afternoon all bets are off.  Yes, I’ll admit it, I’m addicted to caffeine.  While I don’t require coffee when I wake up, I absolutely have to eat something for breakfast.  I pretty much wake up thinking about what I can eat for breakfast, it may just be my favorite meal of the day.  From time to time I like to make a batch of muffins and stash them in the freezer so I have a quick on-the-go breakfast option.  These mocha chip muffins are a new addition to the muffin rotation.  With 3 tablespoons of instant espresso in the batter there’s no shortage of coffee flavor in the muffins.  Plus you get to eat chocolate for breakfast, which is always a bonus.

The original recipe called for making 12 large muffins and that’s what I planned to do when I started.  I used my ice cream scoop to fill each of the wells of the pan to the top and realized I still had batter leftover, so instead of going back and trying to divide it evenly, I just made a few more muffins.  Even having made 4 extra muffins, I thought these were pretty big so I’d probably stick with 16 again next time.  I reduced the quantity of chocolate chips so there were just a few in each muffin – up the quantity to 1 cup (or more!) if you like a lot of chocolate.  I liked the muffins best warm from the oven so I reheated the leftovers in the microwave briefly.  These will definitely get you going first thing in the morning!      

Mocha Chip Muffins
adapted from Cook’s Illustrated

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
10 tablespoons unsalted butter, at room temperature
1 cup granulated sugar, minus 1 tablespoon
2 large eggs
1 1/2 cups plain low-fat yogurt
3 tablespoons instant espresso powder
3/4 cup semisweet chocolate chips

Preheat oven to 375 F with a rack in the lower middle position.  Line muffin tins with paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt.  In a small bowl stir the espresso powder and yogurt together.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2-3 minutes.  Add the eggs, one at a time, beating well after each addition.  Beat in half of dry ingredients then one third of the yogurt mixture.  Alternately add the remaining dry ingredients in two additions, alternating with the remaining yogurt mixture.  Beat just until incorporated.  Mix in the chocolate chips.

Use a large ice cream scoop to portion the batter evenly among the prepared liners.  Bake for about 18 minutes, or until a toothpick inserted in the center comes out clean.  Transfer the muffin pan to a wire rack and let the muffins cool for about 5 minutes before removing them from the pans to the rack.

Makes 16 muffins