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Espresso Chocolate Chip Muffins

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Espresso Chocolate Chip Muffins are deep rich muffins that are easy to make and you deserve that extra oomph of chocolaty goodness.
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Espresso Chocolate Chip Muffins are easy to make and you deserve that extra oomph of chocolaty goodness.

Espresso Chocolate Chip Muffins are deep rich muffins that are easy to make and you deserve that extra oomph of chocolaty goodness.

Espresso Chocolate Chip Muffins are deep rich muffins - just what they sound like. 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 are deep rich muffins. Easy to make and you deserve that extra oomph of chocolaty goodness.
 

 

 

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Espresso Chocolate Chip Muffins are easy to make and you deserve that extra oomph of chocolaty goodness.
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5 from 3 votes

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.
Course Breakfast
Cuisine Muffins
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12 Muffins
Calories 219kcal
Author Ginny McMeans

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.

 

Espresso Chocolate Chip Muffins are deep rich muffins - just what they sound like.
 

 

Espresso Chocolate Chip Muffins are easy to make and you deserve that extra oomph of chocolaty goodness.

 

 

Reader Interactions

Comments

  7. Not 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. 🙂

  8. These 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)

  10. I made these this afternoon! Had one (yum), popped out to the store, came home, and hubby had eaten three! Guess they are hitting the spot. Thanks!

  11. These look delicious! I love anything with a resemblance to dark chocolate!

  21. I keep saying I am going to make muffins for breakfast for my daughter and never get around to it. These look delicious and love how simple they are (I enjoy vegan baking so this will be a fun experiment!)

  23. I don’t drink coffee at all, but I would be willing to try some of these delicious muffins because of your disclaimer at the beginning! I LOVE chocolate, so if all the espresso is doing is enhancing the taste, I’M IN! Pinning to try!

  24. You can use other flours but it changes the measurements a bit so I can not really give you an exact recipe. I know that 2 cups of whole wheat flour would be exchanged for 1-1/2 cups oat flour but I do not know how to change the liquids so that it would come out right. My guess would be 3/4 cup almond milk instead of 1 cup.

  26. It is not unusual for muffins to get that damp top after a day. Bakeries are always baked the morning of so they do not have this problem – too much. I researched a little and you might want to remove them from paper cups if being stored and keep in a paper bag not a plastic container.

  27. Love your recipes, going to. Try these muffins today. Whenever I bake muffins the tops don’t stay nice looking after they are baked. They get sort of “damp”, probably not a great description but hopefully you know what I mean.

    Thanks,

    Christine

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