Chad’s Recipe III

Chocolate Espresso Muffins.


What you’ll need.

    • One (1) cup of all-purpose flour
    • Two and a half (2 ½) tablespoons of espresso powder
    • Four (4) tablespoons of cocoa powder
    • One (1) teaspoon of baking powder
    • One quarter (¼) teaspoons of baking soda
    • One quarter (¼) teaspoons of salt
    • One half (½) cup of white sugar
    • One (1) egg
    • Three (3) tablespoons of vegetable oil
    • One half (½) tablespoons of vanilla extract
    • One half (½) cup of sour cream
    • One half (½) of 2% milk


  • Optional: One (1) cup of semi sweet chocolate chips.





  1. Preheat your oven to 375 degrees and lightly grease your muffin tin.
  2. Combine sugar, oil, milk and sour cream in a bowl until smooth and the oil no longer sits on top of the milk.
  3. Add in the vanilla extract and the egg and mix in thoroughly.
  4. Sprinkle in baking powder, baking soda, and salt.  
  5. In a separate bowl, combine the flour, espresso powder and the cocoa powder.
  6. Stir in the flour mixture into the first bowl and beat until smooth. Use a rubber spatula to scrape the bottom of the bowl leaving no pockets of dry flour. If you are using chocolate chips fold them into the mixture now.
  7. Spoon the mixture into your greased muffin tin and bake for 17 to 19 minutes, or until a toothpick stuck into the middle of the muffin comes out clean.      


P.S. I realize that pictures of the goodies would be appetizing to add to the posts but I never seem to remember to take a picture when I make them at work (II and this one I should say. I’ve never made the butter at work.) 


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