Espresso Chocolate Chip Muffins

Hey friends! Grab your aprons because we’re diving into the delicious world of Espresso Chocolate Chip Muffins today. Seriously, imagine your favorite coffeehouse treat collided beautifully with a chocolate chip muffin, and boom, these came to life. Why should they take a starring role in your kitchen escapades, you ask? Well, they’re coffee-infused bites of heaven, and let’s be real, who doesn’t want chocolate for breakfast while pretending it’s “just another muffin”?

Alright, gather ‘round for storytime. So, my husband, bless his heart, is not a morning person until the scent of coffee fills the air. But one fine Saturday, I tossed our love for coffee and chocolate into a bowl — not literally, duh — and ta-da! Everyone loved them. I mean, I once caught him trying to sneak an extra one into his work bag. So yeah, these muffins are officially part of our family now!

Why You’ll Love This Espresso Chocolate Chip Muffins

– They’re like a hug from your coffee cup. Seriously, they’ll wake you up in the best way.
– I mean, chocolate chips. Do I need to say more?
– Perfect excuse to eat two favorite things – caffeine and chocolate – in one go!

How to Make It

Okay, imagine we’re in my messy kitchen, surrounded by coffee paraphernalia and scattered chocolate chips. First, preheat that oven of yours to 375ish degrees Fahrenheit. Like, if it’s not exact, life goes on, right?

Grab your mixing bowl, throw in flour, espresso powder, baking powder, and a pinch of salt. I swear one time I forgot the salt, and they tasted like…bland fluff. So don’t skip that! Then, whisk together the milk, and coffee – you know, the good stuff that saves mornings. Add eggs and melted butter, but not too hot or else you’ll scramble the eggs and, well, scramble is for breakfast, but not here. Stir it all together. Toss in chocolate chips and let’s pretend some didn’t mysteriously vanish into your mouth.

Divide the batter evenly into muffin tins — yes, use the liners unless scrubbing pans is your weekend jam — and pop ’em into the oven for about 18-20 minutes. Check if the tops spring back when lightly pressed. Don’t worry, they don’t bite back.

Ingredient Notes

– Espresso Powder: It’s the secret agent that makes these muffins “espresso” — just a touch too much and you’ll be humming the Mission Impossible theme.
– Chocolate Chips: Go wild. Semi-sweet or dark. Even white, if that’s your vibe.
– Flour: Nothing fancy needed here, just your regular all-purpose baking buddy.

Recipe Steps

1. Preheat oven to 375°F and line muffin tin.
2. Combine dry spirits — flour, espresso powder, baking powder, and salt.
3. Mix wet bandwagon — milk, coffee, eggs, and melted butter gently.
4. Combine dry and wet teams, cheer in chocolate chips.
5. Distribute batter into tin, bake for 18-20 mins.
6. Cool, smell, and devour responsibly!

What to Serve It With

Tips & Mistakes

– Don’t make the mistake of not sneaking a fresh one to yourself straight from the oven. Rookie error.
– One time I forgot the espresso. I made chocolate chip muffins by accident. Also delicious, but not the intent.

Storage Tips

Chuck ’em in an airtight container. In the fridge, they’re good for days. Cold, they’re surprisingly refreshing, but who turns down a warm microwave moment? They’re fab as a hectic morning grab-and-go – bonus if with yesterday’s coffee.

Variations and Substitutions

– Swap espresso powder for instant coffee if necessary — but I’d recommend double-checking everyone’s awake afterward.
– No chocolate chips? Hershey’s kisses. I’m serious.
– Honey instead of sugar moments? Totally tried that and they taste more like dessert, not complaining!

Frequently Asked Questions

Espresso Chocolate Chip Muffins

Moist and flavorful muffins combining rich espresso and chocolate chips for a perfect morning or afternoon treat.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cup All-Purpose Flour
• ▢ 0.75 cup Granulated Sugar
• ▢ 1 tbsp Instant Espresso Powder
• ▢ 2 tsp Baking Powder
• ▢ 0.5 tsp Salt
• ▢ 0.75 cup Chocolate Chips Semi-sweet
• ▢ 0.5 cup Unsalted Butter Melted
• ▢ 1 cup Milk Whole milk preferred
• ▢ 2 Large Eggs
• ▢ 1 tsp Vanilla Extract

Instructions

Preparation Steps

• Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
• In a large bowl, whisk together the flour, sugar, espresso powder, baking powder, and salt.
• In a separate bowl, beat the eggs, then mix in the melted butter, milk, and vanilla extract.
• Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
• Fold in the chocolate chips gently into the batter.
• Scoop the batter evenly into the muffin tin, filling each about 3/4 full.
• Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
• Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

These muffins store well in an airtight container for up to 3 days and freeze beautifully for up to 2 months.