Culinary Tales/ Sweet Things

Espresso Chocolate Chip Mini Muffins

ALL about coffee in the morning over here! In fact, I’m definitely one of those people that just feels like I’m not awake yet, until after that first cup! To celebrate National Coffee Day I’m making these fabulous little Espresso Chocolate Chip Mini Muffins. Not only do they have coffee in them but, they will also pair perfectly with your morning cup!

They have a dark chocolate base with Espresso Chocolate Chips that have a subtle but, delicious coffee flavor! The chocolate chips are made with real coffee too.

These also freeze perfectly! Which I love, because that means I can pull one out whenever I want!

Espresso Chocolate Chip Mini Muffins

To make these yummy mocha-licious muffins, you’ll need: flour, salt, baking powder, unsweetened cocoa powder, vanilla extract, coffee, espresso chocolate chips, brown sugar, butter, sugar, eggs, & milk.

Preheat your oven to 375 degrees. Spray a mini muffin pan with non stick cooking spray. Combine the dry ingredients (flour, salt, baking powder, cocoa powder, sugar, and brown sugar) together in a large bowl. Now in a separate bowl mix the wet ingredients (vanilla extract, milk, butter, eggs, and coffee together.

Add the bowl of wet ingredients to the dry, mixing thoroughly with a hand mixer.

Scoop the muffin batter into each individual muffin liner, leave about a half an inch of room from the top in each.

Add a handful of the espresso chocolate chips on top of each scoop of muffin batter.

Place pan in oven. Bake for about 10-12 minutes, turning the pan half way though (at about 5 minutes). This will help them bake evenly! When the timer goes off, do the toothpick test by taking the pan out and sticking a toothpick through the middle of the muffins, if it comes out clean they are ready! Allow them to cool and remove from pan!

Any muffins not eaten within a few days can be kept frozen for 2-3 weeks! Amazing alone and the perfect coffee companion!

Espresso Chocolate Chip Muffins

Print Recipe
Serves: 24 Cooking Time: 30 minutes total

Ingredients

  • 1 1/2 Cups All Purpose Flour
  • 6 Tbsp Granulated Sugar
  • 6 Tbsp Brown Sugar
  • 1 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 3/4 Tsp Baking Soda
  • 1/2 Cup Cocoa Powder (unsweetened)
  • 1 Tsp Vanilla Extract
  • 1/2 Cup Milk
  • 1/2 Cup of Butter (melted)
  • 2 Eggs
  • 1/2 Cup Coffee (Brewed & Cooled)
  • 1 Cup Espresso Chocolate Chips (I used Nestle Tollhouse)

Instructions

1

Preheat your oven to 375 degrees.

2

Place mini muffin liners in a 24 cup mini muffin pan. Set aside.

3

Combine the dry ingredients (flour, salt, baking powder, cocoa powder, sugar, and brown sugar) together in a large bowl.

4

In a separate bowl mix the wet ingredients (vanilla extract, milk, butter, eggs, and coffee together)

5

Add the bowl of wet ingredients to the dry, mixing thoroughly with a hand mixer.

6

Scoop the muffin batter into each individual muffin liner, leave about a half an inch of room from the top in each.

7

Add a handful of the espresso chocolate chips on top of each scoop of muffin batter.

8

Place the pan in the oven.

9

Bake for about 10-12 minutes, turning the pan half way though (at about 5 minutes). This will help them bake evenly!

10

When the timer goes off, do the toothpick test by taking the pan out and sticking a toothpick through the middle of the muffins, if it comes out clean they are ready!

11

Allow them to cool and remove from pan!

12

Enjoy!

Looking for more muffin recipes? Check out these Pumpkin Chocolate Chip Muffins !

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