Espresso Chocolate Chip Muffins

Espresso Chocolate Chip Muffins

inspired by Cascadia Bakery

3.5 cups w.w. pastry flour

1 cup brown sugar

1 cup buttermilk

1/3 cup canola oil

2 large eggs (beaten)

1.5 cups chocolate chips

3 Tbsp fresh espresso

(or 2 Tbsp instant coffee)

4 tsp baking powder

2 tsp baking soda

1/4 tsp salt

Directions:

1. Preheat oven to 385F

2. In a bowl, beat together eggs, sugar, milk, oil, and espresso

3. In a separate bowl, blend flour, powder/soda, and salt

4. Gently pour wet ingredients into dry

5. Fold together, remembering not to over mix

6. Before last few stirs, fold in your chocolate chips

7. Scoop + over flow batter into muffin tins

8. Place in oven and reduce temperature to 360F

9. Bake for 30-35 minutes

10. Remove and let cool 

serves 9