The top of the top

I don't believe in eating muffin bottoms. I don't know why they exist, it's kind of hard to compete with the sheer unbeatable texture of the muffin top. So, when I saw that some genius had designed a "muffin top pan," I knew I had to have one (or two). 

What do I believe in? Coffee and chocolate. So what better recipe to try for muffin tops but with this recipe? 

This attempt at flavoring with espresso worked out much better when I used espresso powder instead of brewed espresso. The taste isn't overpowering but still very noticeable and blends very nicely with the slight sweetness of the chocolate. There isn't much sugar at all in the recipe, so be prepared for something a little less cakey and more bready. The original recipe called for wheat germ and all-purpose flour, but I took out the wheat germ and changed to whole wheat flour. To make it less heavy, you could use only AP flour.

Summary? Yum yum. Great with a cup of coffee and a nice little pick me up in the morning :)

Chocolate Chip Espresso Muffins
Adapted from The Taste Traveller
Yields 12 muffins (or 9 large muffin tops)

2 C whole wheat flour
1 C rolled oats
2 Tbsp espresso powder
1/4 C packed brown sugar
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/2 C (1 stick) butter OR 1/4 C vegetable oil
1 C milk
1 tsp vanilla extract
1 egg
1/2 C chocolate chips

Directions: Preheat oven to 375 degrees. Line muffin tins or spray with non-stick spray.
In a large bowl, whisk together flour, oats, espresso powder, brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt. In another bowl, whisk together milk, egg, oil or butter and vanilla. If you're using butter, I'd recommend melting it completely before adding. Add wet mixture to dry ingredients and mix until just moistened. Add chocolate chips and stir to mix. Spoon into muffin pan or cups, filling 3/4 full. Bake in the center of the oven until firm to the touch, about 10 minutes.