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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Camilla Saulsbury Ingredients:
3 cups all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1 cup packed light brown sugar |
2 eggs |
2/3 cup unsalted butter, melted |
3 tablespoons instant espresso powder |
2 teaspoons vanilla extract |
1 1/2 cups buttermilk |
1 cup miniature semisweet chocolate chips |
Directions:
1. Preheat oven to 375°; grease a 12-cup muffin tin.
2. In a big bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk the brown sugar, eggs, butter, espresso powder, and vanilla until well blended.
4. Whisk in buttermilk until blended.
5. Add the egg mixture to the flour mixture and stir until just blended.
6. Gently fold in chocolate chips.
7. Divide batter equally among prepared muffin cups.
8. Bake in preheated oven for 25 to 30 minutes or until tops are golden and a pick comes out clean.
9. Let cool in pan on a rack for 5 minutes; then transfer muffins to the rack to cool.
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