Salted Espresso Beer Chocolate Chip Muffins

Salted Espresso Beer Chocolate Chip Muffins

These days, when time seems to run together, and every day is blursday the 37th of Septober, it just makes sense to have something that tastes like coffee and beer. It’s morning and night and each day seems indistinguishable from the last, beer and coffee should coexist. So also can a breakfast meal, a snack, and a dessert be the same muffin. 

Anything you can do these days to make your life happier and simpler, do that thing. Eating muffins all day is that thing. It’s small wins right now, celebrate the small stuff and let the rest go. Write that on a river stone and sell it at Target. Or make some muffins and drink a beer, whatever gets you thought the day.

Salted Espresso Beer Chocolate Chip Muffins

Servings 12 muffins

Ingredients
  

  • ½ cup (114g) unsalted butter room temperature
  • 1 cup (200g) sugar plus additional for top
  • 1 tablespoon vanilla
  • 2 large eggs
  • 1/3 cup (80g) beer pilsner, wheat beer, brown ale, nothing too hoppy
  • ¼ cup (57g) olive oil
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon instant espresso powder
  • 1 teaspoon salt
  • 1 cup chocolate chips
  • Flakey sea salt such as maldon

Instructions
 

  • Preheat the oven to 375°F.
  • Add the butter to a stand mixer, mix until creamy. Add 1 cup sugar and mix until well combined.
  • Add the vanilla and eggs, mix on high until very creamy.
  • Lower the mixer speed to low, add the beer and oil, mix until combined.
  • Stop the mixer and sprinkle with flour, baking powder, espresso, and ½ teaspoon salt, mix until just combined, scraping the bottom of the bowl to make sure it’s all combined.
  • Stir in the chocolate chips.
  • Line a muffin tin with cupcake papers.
  • Fill the cupcake papers with batter until ¾ full (an ice cream scoop will give you the perfect amount).
  • Sprinkle each with about ¼ teaspoon sugar and then sprinkle with sea salt.
  • Bake for 22-26 minutes, or until the top springs back when lightly touched.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.