Are you ready to bring a café-quality treat right into your kitchen? My Espresso Chocolate Chip Muffins are here to revolutionize your breakfast and snack time.
Imagine combining the deep, aromatic essence of espresso with the sweetness of chocolate chips in an utterly soft and satisfying muffin. These muffins are a treat and perfect for coffee lovers and sweet tooths alike, and they're surprisingly simple to make in less than an hour.
I love muffins. They are easy to make and personalize all year round using seasonal ingredients. If you check out my collection of quick sweet bread, muffins, and scones, you will find more recipes like these Blueberry Muffins, Pumpkin Muffins, or even this savory recipe for Cranberry Muffins made with Parmesan cheese. Yum!
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Why These Espresso Chocolate Chip Muffins Are a Must-Try
Imagine the aroma of freshly brewed espresso mingled with baking muffins wafting through your home. That's exactly what you get with these muffins: a perfect balance of rich espresso and sweet chocolate chips. They are the kind of treat that makes mornings worth waking up for. Plus, they're ready in just under an hour - how amazing is that?
What You Need for This Muffin Recipe
Here's a quick look at the ingredients you'll be using. For detailed amounts and instructions, check the full printable recipe card below.
- All-purpose flour: The sturdy base for our muffins.
- Granulated sugar: Adds the perfect sweetness.
- Baking powder: Gives our muffins their fluffy texture and rise.
- Cinnamon powder: Adds a hint of warmth.
- Salt: A pinch to enhance all the flavors. Please do not skip it.
- Unsalted butter: For moisture and richness.
- Large eggs: To bind everything together smoothly.
- Espresso powder: The star of the show, bringing that deep coffee flavor.
- Milk: For a tender crumb.
- Chocolate chips: Because what's a muffin without chocolate chips?
How To Make(Step By Step)
Follow these simple steps, and you'll have delicious Espresso Chocolate Chip Muffins in no time. Remember, I've got detailed images for each step, so you won't miss a beat. Also, you do not need an electric mixer.
Step 1. Preheat oven and Prepare the baking pan: Get your oven ready and line your muffin tin with muffin liners.
Step 2. Mix Espresso: Blend the espresso powder with milk in a medium bowl. Melt the butter and set it aside to cool. Whisk the eggs in a small bowl until they're well beaten and frothy.
Step 3. Combine Dry Ingredients: Whisk together flour, sugar, salt, cinnamon, and baking powder in a large mixing bowl.
Step 4. Merge Wet Ingredients With Dry Ones: Combine the dry and wet ingredients by pouring the melted butter, coffee-milk blend, and beaten eggs into the bowl of dry ingredients. Stir everything together until it's just mixed. Do not overmix. A few lumps are fine.
Step 5. Chocolate Chips: Fold in half of these chocolate chips.
Step 6. Fill and Sprinkle: Scoop the muffin batter into the muffin liners. Sprinkle the other half of chocolate chips generously over the top of the muffins.
Step 7. Bake: Place the muffins in the oven and bake them for roughly 20 minutes. They're done when a toothpick inserted into the center of a muffin comes out clean, without any wet batter.
Step 8. Cooling off: Let the cappuccino muffins rest in the baking pan for a few minutes, then transfer them to a wire rack to cool completely.
Fun Twists and Variations
This easy recipe is versatile. With minor adjustments, you can bake these muffins to your liking.
- Add nuts: Swap out some chocolate chips for crushed walnuts or pecans.
- Mocha Muffins: Mix a little cocoa powder into your batter for a mocha twist.
How to Serve These Espresso Chocolate Chip Muffins
- With Coffee: Nothing better than these muffins and a cup of coffee.
- Ice Cream Sidekick: Because why not?
- Buttery Bliss: A warm muffin with melted butter is a simple pleasure.
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📖 Recipe
Espresso Chocolate Chip Muffins Recipe
Ingredients
- 2 ½ cups all purpose flour
- ¾ cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon powder
- ½ teaspoon salt
- ½ cup unsalted butter
- 2 large eggs
- 1 teaspoon instant coffee
- 1 ¼ cup milk
- ½ cup chocolate chips
Instructions
- Preheat the oven to 400°F (200°C). Place the 12 paper liners in a muffin pan.
- Dissolve the instant coffee into the milk and set aside. Melt the butter. Beat the eggs in a small bowl.
- Place sifted flour, sugar, baking powder, cinnamon and salt into a large bowl.
- Add melted butter, milk and eggs to the flour mixture and mix to combine. Do not overmix, some small lumps in the batter are ok.
- Fold half of the chocolate chips into the batter.
- Distribute the batter evenly among the muffin liners and sprinkle the remaining chocolate chips on top.
- Bake on the middle rack of the oven for about 20 minutes. Remove the muffins from the pan and let them cool on a wire rack.
Notes
- Espresso Amount: Feel free to adjust the espresso powder according to your coffee preference. More for a bold coffee flavor, less for a subtle hint.
- Mixing: Don't overdo it with the mixing. A few lumps in the batter are fine.
- Storage: Enjoy these muffins fresh for the best taste or store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed container for up to a month.
Lorelei says
I love coffee in a baked muffin and this recipe is brilliant! I made these muffins today and they came out flawless! I followed the recipe exactly as it says and from 12 muffins we have only 4 left. This is a keeper!
Jeff Baumgartner says
Always a hit with my family and friends! Just fun to experiment with different espressos, especially involving muffins!!! Thanks for posting this wonderful recipe!!