Raspberry Espresso Chocolate Chip Muffins
Make breakfast taste better with these fruity raspberry espresso chocolate chip muffins.
Yield: 18 muffins
  • ¾ cup unsalted butter, room temperature
  • ¾ cup + 2 tbsp sugar
  • 1 tsp kosher salt
  • 2 eggs
  • 1¼ cups all purpose flour
  • ¼ cup almond flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • 1½ tsp instant espresso powder
  • ¾ cup Vanilla Silk Dairy-Free Yogurt Alternative
  • 1½ tsp vanilla
  • 1½ cups chopped dark chocolate
  • 1 cup raspberries
  1. Heat oven to 350F. Line 1½ 12-cup muffin pans with paper liners (to make 18 muffins).
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until fluffy, about 2-3 minutes on medium speed. Add the eggs, one at a time, scraping down the sides after each addition.
  3. Add in the flours, baking powder, baking soda, espresso powder, Silk Dairy-Free Yogurt Alternative, vanilla, and dark chocolate. Mix until barely incorporated. Add in the raspberries and stir gently by hand with a spatula until just combined.
  4. Fill the muffin cups with batter so that they are filled to the top. Sprinkle with a bit of sugar, if desired.
  5. Bake for 22-25 minutes, or until the muffins are lightly browned and firm to the touch. Let cool before serving.
Nutrition Information
Serving size: 1 muffin
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/05/raspberry-espresso-chocolate-chip-muffins.html