Monday, January 12, 2015

Strawberry Chocolate Chip Muffins

We used about 3/4 cup of frozen, whole raspberries instead of strawberries when we made this. We also used Splenda in place of the sugar and Brown Sugar Blend Splenda in place of the brown sugar. You couldn't tell a difference!

Strawberry Chocolate Chip Muffins

2 cups all-purpose flour
1 tablespoon instant espresso powder
1/2 teaspoon cinnamon
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1/2 cup strong coffee, cooled
1/3 cup sugar
1/3 cup brown sugar, packed
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup diced strawberries
1/2 cup miniature chocolate chips

Preheat oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.

In a large bowl, combine the flour, espresso powder, cinnamon, baking powder and salt.

In a large glass measuring cup or another bowl, whisk together butter, coffee, sugars, egg and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add strawberries and chocolate chips and gently toss to combine.

Scoop the batter evenly into the muffin tray. Place into oven and bake for 16-18 minutes, or until a tester inserted in the center comes out clean.

Remove from oven and cool on a wire rack.

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