Espresso Chocolate Muffins with Walnuts and Walnut Bitters

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 tbsp Chocolate chunks
  • 1/2 cup Cocoa powder
  • 1/2 cup Dark chocolate chips or chocolate chunks
  • 3/4 cup Granulated sugar
  • 2 tbsp Raw or demerara sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/3 cup Vegetable oil

• Nuts & Seeds

  • 1/2 Walnuts
  • 2 tbsp Walnuts

• Drinks

  • 1/4 cup Espresso or strong coffee
  • 2 tbsp Instant coffee granules

• Other

  • 1 cup Minus 2 tablespoons milk (i have used almond milk with equally good results

Found on thelemonapron.com

Description

Ingredients

• 2 cups (10 ounces) all-purpose flour
• 1/2 cup (1 1/2 ounces) cocoa powder
• 2 tbsp instant coffee granules
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (5 1/4 ounces) granulated sugar
• 2 large eggs
• 1/3 cup vegetable oil
• 1 cup minus 2 tablespoons milk (I have used almond milk with equally good results)
• 1/4 cup brewed espresso or strong coffee, cooled
• 1 teaspoon pure vanilla extract
• 5-6 good dashes of Black Walnut Bitters (I use Fee Brothers bitters, but use what you can find. If you cant find Black Walnut, Chocolate Bitters would work equally well) See Notes below.
• 1/2 cup dark chocolate chips or chocolate chunks
• 1/2 walnuts, chopped
• 2 tbsp chocolate chunks
• 2 tbsp chopped walnuts
• 2 tbsp raw or demerara sugar

Directions

• Adjust oven rack to middle position and preheat oven to 375°F. Spray standard muffin tin with non-stick pan spray or use muffin liners. Sift flour, cocoa, instant coffee granules, baking powder, baking soda, and salt into large bowl; set aside. In a medium bowl, whisk sugar with eggs until light, about 30 seconds. Whisk in oil, milk, espresso or coffee, vanilla, and bitters until combined. Whisk wet mixture into dry mixture until just combined, do not overtax. Stir in chocolate chips or chunks and the walnuts. Evenly divide batter between muffin cups. Combine the topping ingredients in a small bowl and sprinkle evenly over the muffins. Bake until set, 18 to 20 minutes. Let muffins cool in pan 15 minutes, then remove muffins from tin and place on wire rack to cool.