Mocha Chip Muffins

Cook's Illustrated (January 1997)

Makes 12 muffins, or 48 mini-muffins. Each full muffin has enough espresso powder for 3/4 of a cup of coffee (or 4.5 fl oz). For mini-muffins, each has not quite 1/5 of a cup (1.2 oz).


	Oven to 375°, lower-middle rack. Spray 12 cup muffin tin.

				Whisk in large bowl.
	15	oz	flour
	1/2	t	salt
	1	T	baking powder
	1/2	t	baking soda

				Beat with electric mixer on medium-high until light and fluffy, 2 min.
	10	T	butter, softened
	6 1/2	oz	sugar

				Add, one at at time, beating well after each.
	2		eggs	Add, one at at time, beating well after each.

	Beat in one half of dry ingredients.

				Dissolve espresso powder in yogurt. Beat in one third of yogurt.
	1 1/2	c	low-fat yogurt
	3	T	instant espresso powder

	Beat in half of remaining dry ingredients, then half of remaining yogurt until well incoporated. Beat in rest of remaining dry ingredients, then rest of remaining yogurt until well incoporated.

				Fold in.
	1	c	semisweet chocolate chips	Fold in.

	Large ice cream scoop, divide among muffin tins. Bake until golden brown, 25-30 min. For mini-muffins, bake two pans side-by-side for 11-13 min. Set pan on wire rack to cool, 5 min. Remove and serve warm.