the goodness of muffins

I am getting kind of into baking muffins. As one who has on more than one account wailed "I'm a domestic failure" while trying to fix a kitchen mishap, this is a pretty progressive step. For October, I mastered Pumpkin Chocolate Chip muffins (Betty Crocker's recipe, tweaked a bit), after a few failed attempts. For November, I choose these Coffee Walnut Chocolate Chip Muffins! They are absolutely amazing and the espresso adds the perfect amount of sweetness. My sister found this recipe on TasteSpotting, a blog that encourages my cooking by showcasing tantalizing food photography and giving you the recipes! It makes me say "I wanna eat that" and then....viola! Also, I highly recommend using Ghiradelli chocolate chips!

COFFEE WALNUT CHOCOLATE CHIP MUFFINS
from The Frog Commissary Cookbook

• 1/2 cup butter
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 3 tablespoons instant coffee
• 2 teaspoons vanilla extract
• 2 eggs
• 2/3 cup milk
• 1 3/4 cup flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 3/4 cup chocolate chips
• 1 1/2 cups chopped walnuts

1. Preheat oven to 350 and grease/flour a 12-muffin tin.

2. Cream butter with sugars, coffee and vanilla.

3. Beat together eggs and milk.

3. Combine flour, salt and baking powder. Alternately add the wet and dry ingredients to the butter mixture until just combined.

4. Add chips and walnuts. Divide among muffin tins, filling until almost full.

5. Bake for 20-25 minutes.

6. Cool 5 minutes and then remove from tin and cool on racks.

7. Enjoy!!