Cappucino Chip Muffins

Hi guys!

Today's recipe provides you with a great pick-me-up that you can enjoy at any time of the day. It's cappucino chip muffins. I'm a big coffee lover and combining coffee with my sweet tooth is probably as good as it gets. The recipe is from Cynthia Barcomi's "I love baking". I've been wanting to try this recipe for a little while, but couldn't seem to come around to it until recently. 

Here's the recipe:

250ml (1 cup; 8 fl.oz) whole or semi-skimmed milk
120g (1 stick) unsalted butter, molten and cooled
1 egg
350g (2 + 1/3 cup; 12 oz) all-purpose flour
150g (2/3 cup; 5 oz) granulated sugar
2 teaspoons dissoluble espresso powder
1 teaspoon ground coffee (non dissoluble)
1/2 teaspoon salt
1/2 teaspoon cinnamon powder
100g (3.5 oz) chocolate (milk or dark)

1) Preheat the oven to 190°C (374°F). Grease a 12-whole muffin tin or line with paper cases. 

2) Put the milk, cooled molten butter and egg in a bowl and stir to combine. In a second bowl, mix the flour, sugar, espresso powder, ground coffee, salt and cinnamon powder. Add the liquid to the dry ingredients and stir until just combined. 

3) Chop the chocolate and fold it into the dough. Divide the dough equally between the muffin cases. 

4) Bake for about 18 minutes or until a skewer comes out clean. Let the muffins cool in the tin for about 10 minutes, then turn them on cooling rack to cool completely. 

Yield: 12 muffins
Active preparation time: 15 minutes
Total preparation time: about 30 minutes

Here's how mine turned out:

These muffins are the perfect combination of coffee and chocolate. I've used dark chocolate, because I like it better in combination with coffee. If you can't find dissoluble espresso powder, you can also brew a very strong ristretto (max. 40ml (1/8 cup) espresso) and mix it in the dough. The ground coffee adds crunch and serves as a little surprise in the muffins. 

Have fun trying and give in to those coffee cravings!