Coffee Break Muffins

This week’s Tuesdays with Dorie recipe was selected by Rhiani of Chocoholic Anonymous. She picked the Coffee-Break Muffins. I don’t know why I don’t explore this section of the cookbook more, since there are some great recipes there! You can get the recipe for these muffins on Rhiani’s blog and you can also check out how the other TWD bakers executed this recipe.

In the Q&A forum for this recipe, many bakers said that they wanted to add something to these: nuts, dark chocolate, a topping of some sort. I decided to add mini chocolate chips to the batter and I’m really glad that I did. The coffee and chocolate combination is really good. Despite containing instant espresso powder and coffee, I didn’t think that the coffee flavor was too strong. Sure, you could certainly taste it, but I was worried it would be too much. I did taste the muffins a day after I had baked them, so maybe that made a difference.

These muffins contain quite a bit of liquid (coffee, egg, melted butter) which results in a deliciously moist muffin. My husband said that when he picked them up they were heavier than expected. That was true, but the muffins themselves didn’t taste heavy. They were light with a great texture. I really enjoyed these, and I think they would act as a blank canvas for any sort of add in that you’d want to try.

Recipe from Baking from My Home to Yours by Dorie Greenspan, page 15.