White Chocolate Chip Cappuccino Muffins

I love coffee just as much as the next person but I can’t drink it as much as I want to because the caffeine makes me too jittery. I’ve even tried decaf and I was wide awake in bed until 5 in the morning! So I gave up on coffee altogether and it’s been hard because I love the taste of it but now, I’ve found a solution to fulfill my coffee cravings without the morning/afternoon/evening jitters. These muffins tasted better than my usual morning coffee and had chunks of white chocolate chips throughout, giving it that nice crunch to it. They taste especially good when warm so just pop them in the microwave for about 30 seconds and you’ll never want to make a trip to Starbucks again.

White Chocolate Chip Cappuccino Muffins (adapted From Sweat Pea’s Kitchen):

Yields 12 muffins

• 2 cups self-raising flour
• 3/4 cup sugar
• 1 cup milk
• 2 tablespoons instant espresso powder
• 1 teaspoon vanilla extract
• 1/2 cup (1 stick) unsalted butter, melted
• 1 egg
• 1/2 cup white chocolate chips plus more for sprinkling

Preheat the oven to 375 degrees F.

Line a 12-cup standard muffin tin with paper liners; set aside. (If you don’t want to use paper liners, you could coat a muffin pan with cooking spray instead.)

In a large bowl, combine the flour and sugar.

In a large glass measuring cup or another bowl, whisk together the milk, egg and espresso powder.

Pour mixture over dry ingredients and add the butter. Stir using a rubber spatula just until moist.

Add the white chocolate chips and gently toss to combine.

Scoop the batter evenly into the muffin tray. Sprinkle with remaining white chocolate chips.

Place into oven and bake for 18 minutes, or until a tester inserted in the center comes out clean.

Remove from oven and cool on a wire rack.

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