I had the wonderful opportunity to host a Coffee-Mate Free Flavor Friday party. As part of the host kit, I received an adorable (and extremely useful) silicon heart-shaped muffin pan. This was the first time I had baked with a silicon pan and I don’t think I’ll ever try to bake with another type of pan again.
My Coffee Chip Muffins are the perfect balance of coffee, cinnamon, chocolate, and just plain yumminess. If you’re not a fan of coffee, think of it as more of a spice. The flavor is not overwhelming at all – promise!
Update: I’ve been contacted by Coffee-Mate about my recipe! They will be featuring it in a future newsletter as well as on the Coffee-Mate website. How fun! Thank you Coffee-Mate!
- 2 c all-purpose flour
- 3/4 c sugar
- 1-1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 T instant coffee grounds
- 1 c fat free milk
- 1/4 c + 2 T canola oil
- 1 egg (or 2 egg whites)
- 1 tsp vanilla
- 1/2 c miniature chocolate chips
- Preheat oven to 375 degrees. Spray muffin pan with non-stick spray (if you’re using a silicon pan, skip this step).
- In a large bowl, mix the flour, sugar, baking powder, cinnamon and salt.
- In a medium bowl, combine the coffee and milk and stir until completely dissolved. Stir in the oil, eggs, and vanilla until mixed well.
- Pour the liquid mixture into the flour mixture and stir until just moistened. Add the chocolate chips and stir until blended.
- Fill each muffin cup 3/4 full of batter. Bake 15 minutes or until a toothpick inserted in the middle of the center muffin comes out clean.
These muffins freeze well so you can whip up a batch and then put them in the freezer after they cool. They make a wonderful morning treat!
To add a sweet touch, dust with powdered sugar before serving.