Description
These Espresso Chocolate Chip Muffins are incredibly moist, wonderfully dense, and rich with a deep coffee taste! That smooth espresso flavor blends beautifully with the sweet chocolate chips, making these muffins the perfect treat for breakfast or an afternoon snack if you love coffee!
Ingredients
- ¾ cup (185 ml) buttermilk
- 2 tablespoons (15 g) pure espresso powder
- ½ cup (115 g) butter, melted
- 1 cup (200 g) granulated sugar
- 2 large eggs (110 g)
- ¼ cup (60 g) sour cream
- 1 tablespoon (15 ml) vanilla extract
- 2 ½ cups (300 g) all-purpose flour
- 1 tablespoon (15 g) baking powder
- 1 teaspoon (6 g) baking soda
- ¼ teaspoon (1.5 g) salt
- 1 1/2 cups (280 g) chocolate chips
- Powdered sugar, for garnish (optional)
Instructions
- Heat your oven to 425 degrees Fahrenheit. Prepare a 12-cup muffin pan by coating it with a non-stick cooking spray.
- In a large mixing bowl, whisk together the buttermilk and espresso powder until the powder fully dissolves.
- Add the melted butter, granulated sugar, large eggs, sour cream, and vanilla extract to the bowl. Stir everything together until it is well combined.
- In a separate, medium-sized bowl, mix the all-purpose flour, baking powder, baking soda, and salt. Leave out the chocolate chips for now.
- Gently fold the dry ingredient mixture into the wet ingredients. Mix just until everything comes together. Do not overmix.
- Add the chocolate chips to the batter. Fold them in gently.
- Divide the batter evenly among the prepared muffin cups. Fill each cup almost to the top.
- Bake at 425 degrees Fahrenheit for 5 minutes. Then, reduce the oven temperature to 375 degrees Fahrenheit and continue baking for another 12 to 14 minutes. You will know they are ready when a toothpick inserted into the center of a muffin comes out clean. Be careful not to overbake these.
- Allow the muffins to cool in the pan for 10 minutes before moving them. After 10 minutes, transfer them to a wire rack to cool completely.
- Dust the cooled muffins with powdered sugar before serving if you like.
Notes
Cooling: Letting the muffins cool in the pan for 10 minutes helps them set properly before you move them to the wire rack.
Garnish: A light dusting of powdered sugar adds a touch of sweetness and makes the muffins look beautiful. It is completely optional.
Nutrition
- Serving Size: 1 muffin
- Calories: 371kcal
- Sugar: 31g
- Sodium: 254mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg