Coffee Break Muffins

Does anyone else struggle to get themselves out of bed on a Monday morning, or is it just me? I don’t know about you, but Mondays are rough for me. What? The weekend is over already, but it just got here.

I’m a bit scary in the morning. You don’t want to mess with me until I’ve had at least 1 cup of coffee. I trudge around the house in zombie mode, arms extended, feeling my way around the house until my eyes finally realize they should be opened- kind of like Frankenstein. I even moan and grunt like Frankenstein in the morning. Like I said, a bit scary. Oh, and the hair. The hair is just awful. Half of it’s sticking up as if someone took a balloon to it, and the rest is plastered to my face. Scary! Some people thrive in the early morning, but I’m not one of them.

Don’t worry non-morning lovers, I’ve got your back. I made coffee break muffins to help us out of our morning stupor. They’re packed with espresso powder, strongly brewed coffee, and mini chocolate chips. They’re a dream come true in the morning, and they’ll get ya moving in no time.

These muffins taste like a mocha latte. They’re a moist, cakey muffin.

These muffins took no time to whip up. I used a jumbo muffin tin because Monday morning calls for a jumbo muffin. Nothing else will do.

Hope this muffin helps shake you out of your Monday stupor. Enjoy!


adapted from Dorie Greenspan

2 cups all-purpose flour

1/3 cup sugar

1 tbs. instant espresso powder

1 tbs. baking powder

1/2 tsp. cinnamon

1/8 tsp. salt

1/3 cup light brown sugar

1 cup strong coffee, cooled

1 stick unsalted butter, melted and cooled

1 large egg

1 tsp. vanilla extract

1/2 cup mini chocolate chips

Preheat oven to 400 degrees F. Grease a 12-cup muffin tin or a 6-cup jumbo muffin tin. Feel free to line your pan with papers instead of greasing them.

In a large bowl, whisk together the flour, sugar, brown sugar, espresso powder, baking powder, cinnamon, and salt. In a medium bowl, whisk the coffee, melted butter, egg, and vanilla until well combined. Pour the liquid mixture over the dry mixture and, with a rubber spatula, stir to blend. A few lumps are okay. Fold in your chocolate chips. Divide batter evenly among the muffin cups.

Bake for 15-20 minutes, or until a tooth pick inserted in the center comes out clean. Transfer the muffin tin to a rack and cool for 5 minutes before removing the muffins from the tin.


33 responses

  1. This does look like one that would perk you up a bit on Monday morning. Monday is the worst day of the week! I think you had me at “they taste like a mocha latte”- that is an irresistable flavor in my book. Also, if these taste eve 1/2 as good as they look, I know I would be very satisfied. Great post!

  2. You do. not. want. to talk to my wife before kawfee. In fact, she needs an hour after her cup o’ joe for it to kick in. I, on the other hand, am one of those freaky sunshiny morning people. You wouldn’t like me. LOL!

    But, I’d LOOOOOVE these! Yum Jennie! Maybe I can make these and tell my wife that these are “my coffee”. ๐Ÿ˜€

  3. um, i’ll take a dozen of these RIGHT. AWAY. Because i can “function” before coffee in the morning, but not well. These would probably help. And they look spectacular.

    • I would just leave it out, or if you have instant coffee powder, you can use a tbs. of that instead. It just gives the muffin that extra boost of coffee flavor. You’ll still get plenty of the coffee flavor from the cup of coffee you’re adding. Just make sure the cup of coffee you add is very strong.

  4. Don’t you just LOVE these muffins?!? We all did our own adaptations of this recipe for #MuffinMonday a few weeks ago but I had to make the original cause it sounded so darn good. One of my very favorite muffin recipes. Lovely post!

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