These bakery-style Espresso Chocolate Chip Muffins are moist, dense and rich with a distinct coffee taste. That smooth espresso flavor combines perfectly with the sweet chocolate chips to make these muffins the perfect breakfast or afternoon snack for coffee lovers.
It's officially August and I can't believe how the summer has flown by. I'm celebrating with a deliciously tasty week of muffins. And who doesn't love a good muffin?
OK, to start, I'm a coffee lover from way back. It's the first thing I make when I get up in the morning and I always feel better after the first cup goes down.
So you can probably guess what flavor I had to make my new morning muffins. Yep, coffee! But, not just plain coffee, it had to be espresso!
Luckily, I found a delicious espresso powder made by Hoosier Hill Farms that has the most amazing flavor and it added just the right touch to these Espresso Chocolate Chip Muffins.
I've made plenty of muffins over the course of this blog, Streusel Coffee Cake Blueberry Muffins, Lemon Poppy Seed Muffins and Chocolate Chip Pumpkin Muffins, but this time I wanted to make a bakery style muffin. You know, the ones with the nice high tops, so I started with a Chocolate Chip Muffin recipe from my good friend Lily from Little Sweet Baker.
I added espresso powder to the base and upped the denseness by adding sour cream to replace part of the buttermilk. And I just had to keep the chocolate chips too! 'Cause who doesn't like chocolate!
The combination of the espresso and chocolate was phenomenal and made these muffins a great way to start my day.
How to Make Espresso Chocolate Chip Muffins
So how easy are these muffins? They're super easy and ready to enjoy in less than 30 minutes.
- Combine espresso powder with buttermilk and stir until dissolved.
- Add in butter, sugar, eggs, sour cream and vanilla.
- In a medium bowl, combine dry ingredients then fold into wet ingredients.
- Stir in chocolate chips.
- Divide the batter equally into 12-cup muffin tin and bake.
Just look at how beautifully they bake up!
You don't even have to wait for them to cool. They're best fresh out of the oven because nothing's better than a warm muffin just dripping with chocolate to have with your cup of coffee.
Or, wait for them to cool, sift a little powdered sugar over them and serve for a mid-morning snack.
By the way, they freeze well too and are great for an on-the-go breakfast. Just reheat in the microwave for 30 seconds and savor the flavor!
Try my Zucchini Bread Muffins made with bran for a healthy breakfast.
Find lots of healthy muffin recipes here on 2CM!
Espresso Chocolate Chip Muffins
Ingredients
- ¾ cup buttermilk
- 2 Tablespoons pure espresso powder
- ½ cup butter melted
- 1 cup granulated sugar
- 2 large eggs
- ¼ cup sour cream
- 1 Tablespoon vanilla extract
- 2 ⅜ cup all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups chocolate chips
- Garnish: Powdered sugar optional
Instructions
- Preheat oven to 425 degrees. Spray a 12-cup muffin tin with a non-stick cooking spray.
- In a large bowl, combine buttermilk with espresso powder and stir until dissolved.
- Add butter, sugar, eggs, sour cream and vanilla and stir until incorporated.
- In a medium bowl, combine remaining ingredients except for chocolate chips.
- Fold dry ingredients into wet ingredients and mix only until just combined.
- Fold in chocolate chips.
- Fill muffin pans, dividing batter equally. Muffin cups will be filled to top.
- Bake at 425 for 5 minutes then reduce oven temperature to 375 degrees and bake another 12-14 minutes. They're done when toothpick inserted in center comes out clean. DO NOT OVERBAKE!
- Let cool in muffin pan for 10 minutes then turn out onto wire rack to cool completely.
- Sprinkle with powdered sugar if desired.
Nutrition
This post has been updated and was first published on August 8, 2018.
DON'T MISS A RECIPE!
jules says
Question: Do you use real ground coffee (fine ground) or instant for the espresso you add?
Linda Warren says
Espresso powder provides the richest coffee flavor but instant coffee can also be used. It will not be as rich but is the closest substitute. If you like chocolate, you can sub in natural cocoa powder or Dutch cocoa powder. This will change the flavor from coffee to more of a chocolate muffin. If you purchase ground espresso you would need to grind it extra fine and use a very small amount in place of the powder. I hope that helps.
Jeanne says
Can I substitute plain yogurt for sour cream? These muffins sound absolutely delicious!
Linda Warren says
Yes, subbing yogurt, make sure it is full-fat yogurt, for sour cream will work just fine. Hope you enjoy them, they are one of my favorites.
Hannah Thickens says
Made these muffins this morning, really enjoyed! I cut the sugar back and added some applesauce to take place of some of the butter, also used a bit of palm sugar in place of sugar (it is lower on the glycemic index - we are a low sugar household). My husband and toddler couldn’t get enough of these (warm out of the oven with a glass of milk) nice and filling!! Good flavor and density, loved how they rose tall like a bakery style muffin! Would recommend - fun to try a new recipe, and this one is yummy and easy to make.
Linda Warren says
That makes me happy to hear how much you enjoyed them. They are one of my favorites too and oh so good warm. Love the changes you made!
Jenna Owens says
Mmmm these look so tasty! I love the espresso in them.
Linda Warren says
Thanks Jenna! I love my coffee any way I can get it. 🙂
Meagen Brosius says
These are the perfect way to start the day. Great for breakfast on the go and SO tasty!
Linda Warren says
I can vouch for that! It's the easy way to get my coffee and breakfast at the same time. lol
Jenn L says
I need these fluffy coffee muffins dipped in coffee, stat! Such a cool recipe and I can't wait to try it!!!
Linda Warren says
Oh, dipped in coffee too! Wish I'd thought of that!