Espresso Chocolate Chip Muffins
Start your day on a flavorful note with these irresistibly moist and flavorful Espresso Chocolate Chip Muffins! Infused with the bold richness of instant espresso powder and brewed espresso, these muffins are a coffee lover’s dream. The perfect balance of semisweet chocolate chips adds indulgent bursts of sweetness to each bite, while a hint of vanilla enhances their aromatic allure. With a tender, bakery-style crumb and a golden coating of optional coarse sugar for extra crunch, these muffins bake up beautifully in just under 20 minutes. Easy to make and irresistibly delicious, they’re ideal as a quick breakfast, an afternoon treat, or a sweet pairing with your favorite coffee. Treat yourself to these coffee-infused delights—you deserve it!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 2 teaspoons Instant espresso powder
- 0.75 cups Whole milk
- 0.25 cups Brewed espresso (cooled)
- 0.5 cups Vegetable oil
- 2 pieces Large eggs
- 1.5 teaspoons Vanilla extract
- 1 cups Semisweet chocolate chips
- 2 tablespoons Optional: Coarse sugar for topping
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and instant espresso powder until evenly mixed.
In a medium bowl, combine the milk, cooled brewed espresso, vegetable oil, eggs, and vanilla extract. Whisk until smooth and fully incorporated.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the semisweet chocolate chips, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. If desired, sprinkle the tops with coarse sugar for added crunch and sweetness.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.7 g | 239% | |
| Saturated Fat | 61.7 g | 308% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 2302 mg | 100% | |
| Total Carbohydrate | 519.6 g | 189% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 313.3 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 479 mg | 37% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 1625 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
