ESPRESSO CHOCOLATE CHUNK MUFFINS

10:00 AM Philly Bakes 0 Comments

I'm spending today looking through cookbooks for yummy soup recipes and comforting pasta dishes that you can just throw together last minute. I'm mentally trying to prepare myself for that wonderful moment when the weather just clicks and automatically it's Fall- when the temperatures drop, the leaves start to turn and the evenings gradually grow shorter and shorter.

As we enter into the busier and colder seasons of the year, I find myself baking less out of boredom and more out of a need to be surrounded by all things warm and inviting. Waking up early is a little easier when you have a muffin or a scone to greet you first thing in the morning.

These rich chocolate muffins have a double-serving of espresso that will help jump-start your day.
3/4 cup sugar
1/4 cup cocoa powder
2 1/2 tsp baking powder
1/2 tsp salt
2 Tbsp espresso powder*
1 cup non-dairy milk
1/2 cup canola oil
3 Tbsp non-dairy sour cream
1 tsp vanilla extract
3/4 cup non-dairy chocolate chunks

Preheat your oven for 375 degrees.

In a medium-sized bowl, whisk together the milk, oil, sour cream and vanilla.

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, salt and espresso powder.

Add the wet ingredients to the dry ingredients and mix until fully combined. Coat the chocolate chunks in a little flour and fold them into your batter.

If you prefer slightly larger muffins and an easier clean up, line your muffin tin with baking cups. Bake for 18-20 minutes. Use a toothpick or a knife to check the middle. It should come out clean.

This recipes makes about 12 muffins.

*You can easily find a good brand of espresso powder at Whole Foods or even at a local coffee shop. Elixir and La Colombe in Philly both offer their own blends of espresso. Don't skimp on quality!