I guess I am on a roll with muffins these days (heh heh heh)…
This one is probably in my top three favourite muffins. Ever.
A good friend brought some over for a breakfast get-together I hosted some time ago (like, a year or more ago) and I have never forgotten those muffins. The best I’d ever enjoyed. I believe the most impacting way to share a recipe with a friend is to share the finished product with them….works for me! (Anyone else have a good one to share[with me]? Anyone? Hello?)
It really needs no introductions (though that is what I am doing) – all you need to do is read the recipe and you will see how wonderful it is! Coffee! Chocolate! Walnuts!
Can a morning (or dinner) get any better than that?
I submit that it cannot.
and given to me instead through a good friend. Thanks, Nora!
1/2 cup brown sugar
1/2 cup granulated sugar
3 Tablespoons instant espresso powder, dissolved in
1 Tablespoon vanilla extract
2 eggs, beaten
2/3 cup milk
1 3/4 cup flour
1 teaspoon salt
1 Tablespoon baking powder
3/4 cup chocolate chips (preferably 60% cacao)
1 1/2 cups coarsely chopped and toasted walnuts
Preheat oven to 350 degrees Fahrenheit.
Line muffin pan with baking cups.
Cream butter and sugars together. Mix in espresso that has been dissolved in the vanilla.
In a separate bowl, combine eggs and milk.
Whisk together dry ingredients in a third bowl.
Alternate adding milk mixture and flour mixture to the butter and sugars.
Gently fold in walnuts and chocolate chips.
Bake in preheated oven 20-25 minutes. Cool about 5 minutes and remove from tins.
And a friend.