Espresso Chocolate Chip Muffins Recipe
These Espresso Chocolate Chip Muffins are perfect for coffee lovers and sweet tooths alike, and they're surprisingly simple to make.
Servings: 12 muffins
Calories: 276kcal
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.
Nutrition
Serving: 1muffin | Calories: 276kcal | Carbohydrates: 39g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 171mg | Potassium: 104mg | Fiber: 1g | Sugar: 18g | Vitamin A: 318IU | Vitamin C: 0.01mg | Calcium: 98mg | Iron: 1mg
