- 340 ml (1 ½ cups, minus 1 tablespoon) low-fat milk
- 1 tablespoon lemon juice (from one lemon)
- 375 g (3 cups) plain flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 140 g (10 tablespoons) unsalted butter, melted
- 190 g (1 cup, minus 1 tablespoon) granulated sugar
- 2 eggs
- 3 tablespoons instant espresso powder
- 175 g (1 cup) semisweet chocolate chips
- Grated rind of half an orange
Remember, if you’re short on time, you can melt the When thoroughly mixed, beat in the yogurt and proceed with the recipe. To cinnamon-coat muffin tops, dip warm muffins in melted butter, then in mixture of one-half cup granulated sugar and two teaspoons cinnamon.
Adjust oven rack to lower middle position and heat oven to 190 C (375 F) degrees.
In a measuring cup, place the milk and add the lemon juice, let it sit while you prepare the rest of the recipe, it will give the milk a chance to ‘sour’.
Mix flour, baking powder, baking soda, and salt in medium bowl; set aside.
In a medium bowl mix together the melted butter and eggs, add the egg butter mixture to the dry ingredients and mix very well. Add the espresso powder to the soured milk, and add the milk mixture to the flour butter mix and mix well, a few lumps will stay in the batter – that is ok!
Add the chocolate chips and orange rind to the batter and mix, this recipe yields 12 overgrown muffins or 18 modest ones, your choice! Make sure to either line your muffin tin with paper liners or spray well with vegetable oil spray before filling the cups.
Bake for 25 -30 minutes for the overgrown version, and 20- 25 minutes for the average sized
2. 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. Beat in one-half of dry ingredients. Dissolve instant espresso powder in yogurt and beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Fold chocolate chips into finished batter.
3. Spray twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter. Use large ice cream scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.
