Chocolate Chip Espresso Muffins Irresistible Delight

Ingredients

• 1 cup all-purpose flour
• 0.5 cup whole wheat flour
• 0.5 cup brown sugar, packed
• 2 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 1 tablespoon instant espresso powder
• 1 large egg
• 0.75 cup milk (dairy or non-dairy)
• 0.33 cup vegetable oil
• 1 teaspoon vanilla extract
• 0.5 cup semi-sweet chocolate chips
• 0.25 cup chopped walnuts or pecans (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly greased with cooking spray.
2. In a large mixing bowl, combine the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, and instant espresso powder. Mix well to ensure all dry ingredients are evenly incorporated.
3. In a separate bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until smooth.
4. Gradually pour the wet ingredients into the dry ingredient mixture, stirring gently until just combined. Do not overmix; a few lumps are okay.
5. Fold in the semi-sweet chocolate chips and the chopped walnuts or pecans (if using).
6. Spoon the batter into the prepared muffin cups, filling them about two-thirds full.
7. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.