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Espresso Chocolate Chip Muffins

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
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

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.