Espresso Chocolate Chip Muffins

Combine your breakfast pastry with your morning coffee for a total win! Enjoy with a cup of hot, or iced coffee, or a tall glass of milk.

Ingredients:
2 cups all-purpose flour or 1:1 gluten free flour blend
½ cup granulated white sugar or coconut sugar
2 t baking powder
½ t baking soda
½ t salt
2 large eggs, room temperature, or egg substitute
½ cup unsalted butter, or plant based butter, melted, and slightly cooled
⅔ cup sour cream, or non dairy sour cream, or yogurt
½ cup milk or dairy free milk
2 t vanilla extract
2 T ground espresso, or finely ground coffee beans
¾ cup chocolate chips

Instructions:
Preheat oven to 425°F. Spray a muffin tin with cooking spray and set aside.
In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt. Set aside.
In a separate large bowl, combine eggs, butter, sour cream, milk, vanilla, and espresso granules. Add dry ingredients in with the wet and gently fold until there are no more dry streaks. Do not over mix. Fold in chocolate chips. Disperse batter into muffin tins, filling it up to the rim. Bake at 425° for 5 minutes. After 5 minutes, turn oven temperature down to 375°F and continue baking for another 11 minutes. Muffins are done when they are slightly browned and a toothpick inserted in the center comes out clean. Let cool in muffin tin for 5 minutes before removing and place on a cooling rack. Enjoy!

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