Espresso Chocolate Chip Muffins are deep rich muffins that are easy to make and you deserve that extra oomph of chocolaty goodness.
Great for breakfast as well as for a snack. The espresso is an instant coffee powder but you don’t taste any of the coffee. It just makes the chocolate flavor extra rich – Like dark double chocolate.
We don’t drink instant coffee but I keep it on hand. It is one of those things that keeps forever and I use it in baking. Every once in a while I will add espresso to recipes for muffins, cookies or chocolate frosting. It also makes you feel like you’re getting fancy.
Simply made and it feels like comfort food.
Espresso Chocolate Chip Muffins
Espresso Chocolate Chip Muffins are deep rich muffins that are easy to make and you deserve that extra oomph of chocolaty goodness.
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12 Muffins
Calories 219kcal
Ingredients
- 2 cups whole wheat pastry flour
- 1/2 cup coconut sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 teaspoons instant espresso powder
- 1 egg replacer - mix according to your package directions, set aside
- 1 cup almond milk
- 4 ounces dairy free butter - melted and slightly cooled
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips
Instructions
- Lightly oil 12 cup muffin tin
- In a large bowl combine the flour, coconut sugar, baking powder, espresso, cinnamon and salt. Mix.
- In another bowl add the egg mixture, milk, butter and vanilla.
- Mix well.
- Add to the dry ingredients and mix until JUST blended. A bit lumpy.
- Add the chocolate chips and fold in.
- Divide among 12 muffin cups.
- Bale at 400° for 15 to 18 minutes or until a toothpick inserted in the center comes out clean.
Notes
IF FREEZING:: After they have cooled you may freeze them in any of the methods shown in my article Preparing Food for the Freezer. They defrost quickly so it really doesn't take any planning. The microwave will also zap them in 20 seconds.
Nutrition
Nutrition Facts
Espresso Chocolate Chip Muffins
Amount Per Serving (1 Muffin)
Calories 219 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 1mg 0%
Sodium 207mg 9%
Potassium 162mg 5%
Total Carbohydrates 28g 9%
Dietary Fiber 2g 8%
Sugars 11g
Protein 3g 6%
Vitamin A 0.5%
Calcium 8.3%
Iron 5.1%
* Percent Daily Values are based on a 2000 calorie diet.
Ginny McMeans says
August 10, 2017 at 7:47 pmMan, I love them 😀 Thanks Bintu!
Ginny McMeans says
August 10, 2017 at 7:46 pmI love them for breakfast with a nice cup of coffee too! Thanks Helen!
Bintu - Recipes From A Pantry says
August 10, 2017 at 4:05 amHow delicious do these look, I bet they taste amazing when all warm out of the oven. Coconut sugar is a fab ingredient too.
Amy|The Cook Report says
August 10, 2017 at 4:03 amSounds tasty, I love the idea of having these for breakfast!
Helen of Fuss Free Flavours says
August 10, 2017 at 3:27 amMuffins are great for breakfast and brunch. These with the espresso flavour sounds delicious, and I imagine very moreish. Something very yummy about coffee and chocolate together.
Shashi at Savory Spin says
August 10, 2017 at 3:05 amSuch a brilliant idea to add espresso powder to enhance the chocolate in these muffins – these are the muffins that would jump start my mornings! Thanks for sharing!
Ginny McMeans says
December 10, 2015 at 8:58 pmNot annoying at all SGFitz. You can use regular granulated sugar. I would take out about 2 tablespoons and taste the batter. I just havn’t tried it before so it may be sweeter. It might be just fine with the whole 1/2 cup of sugar though.
I am glad you found this website too. So glad yo have you. Thanks for your compliments. 🙂
SGFitz says
December 10, 2015 at 4:33 pmThese look so wonderful! I truly hope this is not annoying, I am so grateful to everyone who shares recipes on-line. I am on a really tight budget and think I probably can use the whole wheat pastry flour – I *love* using whole wheat and all things that haven’t had the good nutrients stripped from them.
My question though is this – I have a pantry full of different kind of sweeteners and am afraid I don’t have other uses for coconut sugar. Has anyone had success with another sweetener?
Thank you, and I am so excited about finding this web site, I love having things that I can make on days when I have a bit more energy and then warm up on the not-so-great ones. And I love the ideas for the slow-cooker too! I don’t know what that amazing pasta dish on the cover of your cookbook is, but I want it! :0)