Give your chocolate muffins a caffeine-rush with a little shot of espresso, and have your sweets and coffee all in one portable snack.
Makes: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
- 2 cups all-purpose flour
- 2/3 cup brown sugar
- 1/2 cup unsweetened cocoa powder, sifted
- 1 tbsp espresso grinds
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 6 tbsp Mirage margarine, melted
- 1 1/2 cups buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
Espresso Topping:
- 2 tbsp espresso grinds
- 2 tbsp sugar
- 2 tbsp Mirage margarine
- 3 tbsp slivered almonds
Directions
1. Preheat oven to 375F (190C). Line a muffin tin with paper muffin cups.
2. In a large bowl, combine the flour, chocolate chips, brown sugar, cocoa powder, espresso, baking powder, baking soda, and salt.
3. In a small bowl, combine the melted margarine, buttermilk, eggs, and vanilla. Pour the wet mixture into the dry ingredients and stir until combined. Do not overmix.
4. Divide the batter evenly among the muffin cups.
5. Combine all espresso topping ingredients in a small bowl and sprinkle onto muffins prior to baking.
6. Bake for 20 minutes, or until a toothpick inserted into the centre of the muffins comes out clean. Let cool for 5 minutes before serving.
Chef’s Tips
- Add a pinch of fine sea salt to the top of each muffin before baking to bring out the chocolate and mocha flavour.
