Coffee and white chocolate muffins

Name: Coffee and white chocolate muffins
Ingredients: 75 ml strong espresso; 100 ml sunflower oil; 100 g sugar; 60 g white chocolate; 10 g baking powder; 5 ml vanilla extract; 2 eggs; 350 g flour; 30 ml milk

Dessert - Coffee and white chocolate muffins by Flavia O. - Recipia

Coffee and white chocolate muffins, lightly browned on top, with strong espresso in the batter. The centers stay soft, with pieces of white chocolate and a distinct coffee flavor. I made them for my husband’s breakfast; when I’m tired and don’t have time to make coffee, I like to grab a muffin. Preparation: 15 minutes. Baking: 22 minutes. Rest: 30 minutes. Total time: 67 minutes. Servings: 12. About 250 kcal and 4.5 g protein per serving.

Ingredients

75 ml strong espresso
100 ml sunflower oil
100 g sugar
60 g white chocolate
10 g baking powder
5 ml vanilla extract
2 eggs
350 g flour
30 ml milk

Preparation

1. Preheat the oven to 180°C. Chop the white chocolate into small pieces. 2. Mix the flour and baking powder in a bowl. 3. In another bowl, beat the eggs with the sugar, then stir in the oil, cooled espresso and vanilla extract. 4. Pour the wet mixture over the flour and mix. Fold in the chocolate; if the batter is too thick, add the milk. 5. Line a muffin tin with paper cases and fill them about two-thirds full. Bake for 22 minutes, until lightly browned, then let the muffins cool for 30 minutes before serving.

Notes

Strong espresso, cooled before mixing, keeps the coffee flavor without warming the eggs. For mini muffin tins (smaller than regular ones), start checking after 12 minutes, as they bake faster. The centers are more like loaf cake than a frosted cupcake. They go well with an espresso; you can swap the white chocolate for 60 g dark chocolate. Stored in a sealed container in the fridge, they keep for up to 3 days; they contain gluten, milk and eggs.