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The Mason Cottage Mocha Chocolate Chip Muffin
From THE MASON COTTAGE
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups plain low-fat yogurt
- 1 1/2 tbsps instant coffee
- 10 tablespoons unsalted butter, softened
- 1 cup sugar
- 2 large eggs (room temperature)
- Some Muffin papers
Directions
- Adjust oven rack to lower middle position and heat oven to 375 F.
- Sift together flour, baking powder, baking soda and salt in medium bowl; set aside.
- Combine your instant coffee with your yogurt; set aside.
- Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add yogurt until combined.
- Gently fold in your dry ingredients (a cup at a time) until a smooth, thick batter just forms; Add chocolate chips. DO NOT over beat your batter – this will make your muffins tough and you don’t want tough muffins!
- Use medium ice cream scoop to divide batter evenly among cups. Bake until muffins are golden brown, about 25 minutes.
- Set on wire rack to cool slightly, about 5 minutes. Serve warm.