In a previous life, before school-aged children, a teaching career and my writing obsession, I operated a small catering business. I focused mostly on appetizers and desserts, but I was most known for Molly’s Muffins.
At the height of my baking career, I would make eighteen dozen mini-muffins a week for my Bible study group: six-dozen each of three different varieties. Suffice it to say, I had quite a repertory of muffin recipes.
Recently my children have started asking for these recipes, I suppose nostalgic for the comfort food of childhood. So for the next several weeks I will post the most popular flavors of Molly’s Muffins.
Today’s recipe is hands-down a family favorite: Cappuccino Chip from my well-worn copy of Mostly Muffins by Barbara Albright and Leslie Weiner.
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 2.5 teaspoons instant espresso coffee powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup milk
- 1/2 cup melted butter, cooled
- 1 egg, slightly beaten
- 1 teaspoon vanilla
- 3/4 cup semisweet chocolate mini-chips
- Melt butter and set aside to cool.
- In a large bowl, stir together the flour, sugar, baking powder, espresso coffee powder, salt and cinnamon until blended.
- In a small bowl, mix together the milk, butter, egg and vanilla until blended.
- Make a well in the center of the dry ingredients and add the milk mixture. Stir just to combine.
- Fold in the chips.
- Spoon batter into prepared muffin cups and bake at 375 degrees for approximately 15-20 minutes.
This recipe yields approximately one dozen regular muffins or three dozen mini muffins. When making mini-muffins adjust baking time to approximately 12 minutes.
Great with a glass of milk for an afternoon snack, or a cup of coffee for a mid-morning pick-me-up.
This post is a part of BethFishReads’ Weekend Cooking link-up. For more delicious recipes, please visit this weekly blog feature.