Ingredients
The following ingredients have 4 Servings
- ½ cup unsalted butter, (softened to room temperature)
- ½ cup plus 2 tablespoons granulated sugar
- 2 tablespoons plus ½ teaspoon instant espresso powder* ((I like Medaglia D'Oro))
- ½ teaspoon salt
- 1 large egg
- 1 cup half and half
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2½ teaspoons baking powder
- 1 cup mini chocolate chips
Instruction
- Preheat the oven and prepare the muffin pan. Preheat the oven to 375°F, adjust the racks close to the center. Prepare muffin tins with approximately 16 paper cups.
- Make the batter. In a large mixing bowl, combine softened butter with ½ cup of the sugar, 2 tablespoons of the espresso powder and salt. Mix just until everything is evenly incorporated. Add the egg and use a whisk to blend it into the batter. Now add the half and half and vanilla and mix until smooth. Add the flour and baking powder and mix just until you no longer see dry spots. Then fold in the mini chocolate chips.
- Make the topping. Mix the remaining 2 tablespoons of sugar with the remaining ½ teaspoon of espresso powder and sprinkle a bit on each muffin.
- Bake and serve. Bake in the preheated 375°F oven until they’re set, about 18 minutes. Let them cool in the muffin tins for at least 15 minutes before serving.
