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Espresso Chocolate Chip Muffins

Combine your breakfast pastry with your morning coffee for a total win!
Servings: 12 muffins


  • 2 C all purpose flour or GF flour blend
  • 1/2 C coconut sugar or white if you prefer
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs room temperature
  • 1/2 C unsalted butter or plant based butter melted and slightly cooled
  • 2/3 C sour cream or non dairy sour cream or yogurt
  • 1/2 C milk or almond milk
  • 2 tsp vanilla extract
  • 2 Tbsp espresso granules
  • 3/4 C chocolate chips


  • 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.