These bakery-style Espresso Chocolate Chips 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.
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.