These muffins started coming together before dawn… and were risen and ready right in time for sunrise, it was perfect!
Sorry about the strange spot-lighting… it was still pretty dark in my kitchen and I had to have the lights on…But just so you know, to make these at 6:30am was a synch! I mean, it requires so little effort, so even if you’ve just brushed your teeth, splashed your face with water… you’ll be good to go!
I DO have to confess, that I measured out a few things the night before, just to speed things up a little… and that coffee scent running through the house all morning is just THE thing! It smelled like Starbucks in here!
Yeah yeah, I’m a sucker for a sunrise… you just forget that it’s… Thursday.. when you look at something like that!
Perfect to take to the office to treat your people!! Better than taking a tray full of lattes no?
- 2 eggs
- 1/2 cup (120 ml) buttermilk
- 1/2 cup sunflower oil
- 1/4 cup (60 ml) black coffee or espresso, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/4 cup regular unsweetened cocoa powder
- 1 cup light brown sugar
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 1 cup powdered sugar, sifted
- 2 tablespoons espresso powder combined with 3 tablespoons boiling water
- Preheat oven to 190 degrees C. Place oven rack in center of oven. Line 12 muffin cups with paper liners, or butter or spray with a non stick cooking spray.
- In a large bowl whisk together the eggs, buttermilk, oil, coffee, and vanilla extract.
- In another large bowl whisk together the flours, cocoa powder, brown sugar, baking powder, baking soda, and salt. Stir in the chocolate chips. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. (Do not over mix the batter or the muffins will be tough.)
- Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 18 – 23 minutes. Transfer to a wire rack and let cool for about 5-10 minutes before removing from pan. Can be stored at room temperature for a few days.
- Makes about 12 regular sized muffins.
- To make glaze: Combine powdered sugar, espresso powder mixture, in a medium bowl; stir well with a fork until smooth.
Now that’s a super pick-me-up to start the day!
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