Espresso shortbread cookie recipe
These muffins are packed with espresso chips for a rich, mocha flavor. They make a great breakfast or snack.
Equipment
- 1 Muffin tin
- 1 mixing bowls
- 1 whisk
- 1 Measuring cups
- 1 spoons
- 1 Spatula,
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 whole egg
- 1 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup espresso chips
Instructions
- Preheat the oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, beat the egg and then add the milk, oil, and vanilla extract. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in the espresso chips.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
Nutritional Values:
Calories per serving: 247
Total Fat: 9g
Saturated Fat: 3g
Cholesterol: 19mg
Sodium: 207mg
Total Carbohydrates: 37g
Dietary Fiber: 1g
Sugar: 17g
Protein: 5g
Additional Notes/Tips:
For extra flavor, try adding a pinch of cinnamon or nutmeg to the batter. You can also sprinkle some extra espresso chips on top of the muffins before baking for a more indulgent treat. Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.