Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
4.43
from
21
votes
Espresso Chocolate Chip Muffins
Combine your breakfast pastry with your morning coffee for a total win!
Course:
Breakfast
Servings:
12
muffins
Calories:
256
kcal
Ingredients
2
cups
all-purpose flour
or 1:1 gluten free flour blend
½
cup
granulated white sugar
or coconut sugar
2
teaspoons
baking powder
½
teaspoon
baking soda
½
teaspoon
salt
2
large eggs
room temperature
½
cup
unsalted butter or plant based butter
melted and slightly cooled
⅔
cup
sour cream
or non dairy sour cream or yogurt
½
cup
milk
or dairy free milk
2
teaspoons
vanilla extract
2
Tablespoons
ground espresso
or finely ground coffee beans
¾
cup
chocolate chips
Instructions
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. Do not over mix.
Fold in chocolate chips.
Disperse batter into muffin tins, 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 are done when they are 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!
Notes
Enjoy with a cup of coffee, or a tall glass of milk.
Nutrition
Calories:
256
kcal
|
Carbohydrates:
30
g
|
Protein:
4
g
|
Fat:
14
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
57
mg
|
Sodium:
242
mg
|
Potassium:
67
mg
|
Fiber:
1
g
|
Sugar:
14
g
|
Vitamin A:
372
IU
|
Vitamin C:
1
mg
|
Calcium:
74
mg
|
Iron:
1
mg