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Espresso-Chocolate Chip Muffins
From The
Good Enough to Eat Breakfast Cookbook
1
stick softened butter, plus extra for buttering muffin
pans
1-3/4 cups loosely packed dark brown sugar
3 eggs
2 teaspoons pure vanilla extract
1 cup sour cream
1/2 cup (preferably triple-strength) brewed espresso
2-1/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon salt
2 teaspoons baking soda
1 cup semisweet chocolate chips
Confectioners' (powdered) sugar, for dusting
Yields 12 muffins.
Preheat
oven to 350 F. Lightly butter the top surface of muffin
pans and put in muffin liners.
Beat stick of butter in food processor until it is
white. Add brown sugar and beat it into butter.
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Beat eggs in a measuring cup, then combine with the
vanilla, sour cream and espresso in a bowl or your
measuring cup, if it is large enough.
In another bowl, combine flour, cocoa, salt and baking
soda.
Combine dry and liquid ingredients with the sugar-butter
mixture in food processor by thirds (dry) and halves:
Add one-third dry (pulse, stop, scrape down sides
of processor), one-half liquid (pulse, stop, scrape
down), and so son, until completely mixed. Remember
to stop the processor before scraping down and adding
the fractional amounts.
Add chocolate chips, pulsing just enough to distribute
them evenly throughout the batter.
Pour the batter into muffin pans, filling to just
a smidge under the edge of the liners and bake for
25 to 30 minutes, turning pans once after 15 minutes.
Use a fork to check to see if they're done—dry
tines mean done muffins.
Let the muffins cool completely before removing them
from the pans and dusting with confectioners' sugar.
(Updated: 10/22/08 SN) |
