Instructions: * The original recipe called for 2 teaspoons of instant espresso coffee powder and 1/2 teaspoon of ground cinnamon. I think the muffins taste better with a little more of these ingredients. -jlw Preheat oven to 375iF. Lightly spray 12-cup muffin pan with nonstick cooking spray. In a large bowl, stir together flour, sugar, baking powder, espresso coffee powder, salt and cinnamon. In another bowl, stir together milk, butter, egg and vanilla until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in chips. Spoon batter into prepared muffin cups; bake 15 to 20 minutes or until muffins test done. (If using a muffin scoop, use approximately 1-1/2 muffin scoops of batter for each muffin; the batter does not rise very much.) Remove muffin tin to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack. Serve warm or cool completely and store in an airtight container at room temperature.

Makes 12 muffins. These muffins freeze well.

Chocolate List

NOTES :

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.