Most mornings, I don’t have time to eat breakfast at home, so I like to grab something convenient I can take to work. Once I get to my office, I usually buy a mocha to go with whatever pastry or muffin I brought from home. So, with my rushed morning routine, I’m always looking for quick, portable, yet delicious breakfast item, and these muffins fit the bill perfectly. Breakfast is the most important meal of the day, and what better way to start the day than with chocolate and coffee!
Chocolate Chip, Coffee, and Walnut Muffins
Yields 12 muffins
2/3 cup whole milk
2 tablespoons Kahlua or other coffee liqueur (I used Kahlua Hazelnut)
5 tablespoons butter, melted
2 tablespoons instant coffee or espresso granules
2 teaspoons vanilla extract
1 large egg, lightly beaten
2 cups all-purpose flour
2/3 cup sugar
1/2 cup semisweet chocolate chips
1/4 cup walnuts, chopped
2 teaspoons baking powder
1/4 teaspoon salt
Heat oven to 375 degrees F. Place paper liners in a 12-cup muffin pan. Lightly coat with liners with cooking spray and set aside.
In a medium bowl, combine milk, butter, instant coffee or espresso, vanilla extract, and egg. Set aside.
In a large bowl, combine flour, sugar, chocolate chips, walnuts, baking powder, and salt and mix well with a whisk. Add milk/butter mixture to flour mixture and stir until just combined.
Spoon batter into prepared muffin pan. Bake until a toothpick inserted into the center comes out clean, about 16-18 minutes. Remove muffins from pan and place on a wire rack.
Adapted from Cooking Light Magazine.
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