Things that I love: Espresso, Chocolate, Miniature Snacks. This recipe is all of those things! I was inspired to try these when I saw a blog post by Table for Two, and thought it would be fun to make them but with my own twist. First, I wanted them to be miniature so I could bring them to work and make sure there would be enough for everyone. Second, I wanted to try these with Greek yogurt. Third, I wanted to use mini chocolate chips because they’re cute.
Were there enough to bring to work? This recipe made about 60 mini muffins, so yeah, I would say there were plenty. In fact, I ended up keeping a bunch for myself in the freezer for when I’m too lazy to make breakfast. The ones I brought to work went quickly, so now I’m pretty sure I have to bring them more treats soon. Ideas?
Also, I recently discovered that I live near the Wrentham Country Store, and they have a lot of great dishes and vintage cookware. So if you live in MA, you should totally check it out. Just like how you should check out my recipe:
- 1½ cups all-purpose flour
- 1½ cups cake flour
- 1 Tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3 Tbsp espresso powder
- 10 Tbsp unsalted butter, softened
- 1 cup sugar
- 2 eggs, room temperature
- 1½ cups non-fat Greek yogurt
- 1 cup mini semi-sweet chocolate chips
- Preheat oven to 375, and line a mini-muffin pan with muffin liners.
- Combine flours, baking powder, baking soda, salt, and espresso powder. Set aside.
- In a large bowl, cream butter and sugar. Add eggs, one at a time, making sure to incorporate them well. Add the yogurt, and mix well.
- Add the flour mixture, a little at a time, and beat until it is well mixed.
- Fold in mini chocolate chips.
- Divide batter into muffin cups, about 1 Tbsp each. Bake 12-15 minutes, or until lightly browned. Remove, and cool on a wire rack.
Now for the obligatory cat picture (per rules of interneting), here’s what my cousin’s cats Lucille (grey cat) and Wallace (black cat) were up to while I was baking.