Espresso Muffins
I had this recipe when my kids were in pre-school. Another mom had made them and we all went crazy for them.I asked for the recipe and of course I put my own spin on it. Love to serve these at a brunch, or have them on the counter, ready to go anytime. They offer a great jolt of caffeine! They somehow feel a little elegant too. I hope you enjoy them!
Espresso Muffins with Chocolate Caramel Ganache
A perfect way to get a mid-morning jolt of caffeine
Servings: 14
Ingredients
Muffins
- 2 Cups All-Purpose Flour
- 3/4 Cup Granulated White Sugar
- 2-1/2 tsps. Baking Powder
- 1/2 tsp. Kosher Salt
- 1 Cup Whole Milk
- 2 Tbs. Javy Coffee Extract
- 1/2 Cup Butter, melted
- 1 Lg. Egg, beaten
- 1 tsp. Vanilla
- 3/4 Cup Mini Chocolate Chips
Ganache
- 8 oz. Heavy Cream
- 8 oz. Chocolate of your choice
- 2 Tbs. ready made caramel sauce
Instructions
- Preheat oven to 375°Line muffin tin with liners.
- In a large bowl whisk together flour sugar, baking powder and salt.In a small bowl, whisk together milk and coffee. Stir in butter, egg and vanilla until well combined.
- Stir liquid ingredients into dry ingredients, until just moistened.Fold in chocolate chips.
- Fill each muffin cavity until about 3/4 full.Bake for 18-20 minutes.Let cool in tin for 5 minutes. Then let remove to a rack and cool completely.
Ganache
- Bring the heavy cream to a simmer. Do not boil. I usually do this is the microwave, for about 1 minute.Put the chips in a microwave safe bowl. Pour the hot cream over over the chips and let sit for 2-3 minutes. Then stir until smooth.Once your chocolate mixture is smooth stir in you caramel sauce.
- Dip each cooled muffin in to ganache and let set up.Keep any unused ganache in the fridge for up to a week. It's like grown-up Nutella.
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