Espresso Chocolate Chip Muffins
Combine your breakfast pastry with your morning coffee for a total win!
all purpose flour
or GF flour blend
or white if you prefer
unsalted butter or plant based butter
melted and slightly cooled
or non dairy sour cream or yogurt
or almond milk
Preheat oven to 425°F. Spray a muffin tin with cooking spray and set aside.
In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt. Set aside
In a separate large bowl, combine eggs, butter, sour cream, milk, vanilla, and espresso granules.
Add dry ingredients in with the wet and gently fold until there are no more dry streaks.
Fold in chocolate chips.
Disperse batter into muffin tin, filling it up to the rim.
Bake at 425° for 5 minutes. After 5 minutes, turn oven temperature down to 375°F and continue baking for another 11 minutes.
Muffins should be slightly browned and a toothpick inserted in the center comes out clean.
Let cool in muffin tin for 5 minutes before removing and place on a cooling rack.
Enjoy with a cup of coffee, or a tall glass of milk.