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Espresso Chocolate Chip Muffins

Espresso Chocolate Chip Muffins for a Cozy Morning Boost

Delight in these Espresso Chocolate Chip Muffins combining rich espresso flavor and chocolate for a perfect breakfast or brunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups all-purpose flour Substitute with whole wheat flour for a healthier option.
  • 2 tsp baking powder Acts as a leavening agent.
  • 1/4 tsp salt Enhances overall flavor.
  • 2 eggs eggs Can use flax eggs for a vegan alternative.
  • 1/2 cup granulated sugar Coconut sugar is a lower glycemic index option.
  • 1/2 cup butter (melted) Coconut oil is a great dairy-free substitute.
  • 1/4 cup milk Any plant-based milk works well.
  • 1/2 cup sour cream Greek yogurt is a perfect substitute.
  • 1 tsp vanilla extract Consider vanilla bean paste for an upscale touch.
  • 1/2 cup miniature chocolate chips Opt for dark chocolate chips for a richer flavor.
For the Espresso Streusel
  • 2 tbsp melted butter Binds streusel ingredients.
  • 4 tbsp flour
  • 2 tbsp granulated sugar Sweetens the streusel.
  • 2 tbsp brown sugar Adds moistness and deep flavor.
  • 1/2 tsp salt Balances sweetness.
  • 2 tsp espresso powder Infuses coffee flavor.

Equipment

  • muffin pan
  • Mixing bowls
  • Whisk
  • Ice Cream Scoop

Method
 

Step‑by‑Step Instructions
  1. In a large bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt until well combined.
  2. In a medium bowl, combine 2 eggs, 1/2 cup of granulated sugar, 1/2 cup of melted butter, 1/4 cup of milk, 1/2 cup of sour cream, and 1 teaspoon of vanilla extract. Whisk until smooth.
  3. Pour the wet ingredients into the bowl with the dry ingredients, gently stirring until just combined. Fold in 1/2 cup of miniature chocolate chips.
  4. In a small mixing bowl, combine 2 tablespoons of melted butter, 4 tablespoons of flour, 2 tablespoons of granulated sugar, 2 tablespoons of brown sugar, 1/2 teaspoon of salt, and 2 teaspoons of espresso powder. Mix until crumbly.
  5. Line a muffin pan with paper liners. Fill each muffin cup with batter and top generously with the prepared espresso streusel.
  6. Preheat your oven to 425°F (220°C) and bake for 6 minutes. Then reduce the temperature to 350°F (175°C) and bake for another 10 to 14 minutes.
  7. Remove muffins from the oven and let cool in the pan for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 250IUCalcium: 30mgIron: 1mg

Notes

Ensure to use room temperature ingredients for smoother batter. Don't overmix to avoid dense muffins.

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