Coffee & White Chocolate Chip Muffin

I'm not a fan of coffee because it sometimes works as a laxative on me. However, after working at a cafe, I do like the aroma of a good cuppa and if I do take coffee, its got to be cold and loaded with lots of milk and sugar - basically coffee flavoured sweetened milk on ice.

As the newbie at work, I've been spared from most of the marking of the exam scripts. Since it can be torturous grading a couple of hundred scripts filled with crap, I wanted to treat my new colleagues after coming across a recipe from this book. I've adapted it for a larger batch and used white chocolate chips instead.


Coffee & White Chocolate Muffin
makes 36 muffins

2 cups or 4 sticks of butter
1 1/3 cup sugar
2/3 cup light brown sugar
3 eggs
5 1/2 cups flour
2 2/3 tbs baking powder
1/2 tsp salt
7-8 tbs instant coffee powder
1 1/3 cup milk
2 cups white chocolate chips

Preheat the oven at 350F. Cream the butter until pale before adding in the sugar and beating until fluffy. Add in the eggs one at a time until well combined. In a separate bowl, sift together the dry ingredients. Into the creamed mixture, add the sifted mixture in three additions, alternating with the milk in two additions. Finally, stir in the white chocolate chips. Scoop into muffin liners.

Bake for about 25 minutes until the tops of the cupcakes spring back when touched.

Verdict: The coffee aroma is present but not overpowering. It is also not too sweet which went well with the white chocolate chips. I love the crusty top and soft middle the moment they were cool enough to eat. These are definitely best eaten on the day they are baked.