2 cups all-purpose flour
1/3 cup sugar
1 tablespoon instant espresso powder
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup packed light brown sugar
1 cup strong coffee, cooled
8 tablespoons unsalted butter, melted and cooled (1 stick)
1 large egg
1/2 teaspoon pure vanilla extract
Position oven rack in center of oven; preheat to 400°; butter or spray 12 regular-size muffin cups in muffin pan; place muffin pan on baking sheet.
In a big bowl, whisk the flour, sugar, espresso powder, baking powder, cinnamon, and salt.
Stir in the brown sugar, making sure there are no lumps.
In a large glass measuring cup, whisk the coffee, melted butter, egg, and vanilla until combined.
Pour the liquid mixture over the dry ingredients and, with a whisk, gently but quickly stir to blend; don’t worry about being thorough, a few lumps are better than over-mixing the batter.
Divide the batter evenly among the muffin cups.
Bake for about 20 minutes, or until a pick comes out clean.
Transfer pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
Serving Size 1 muffins @Calories 196 (without added chocolate chips)