Menu

Espresso Chocolate Chip Muffins

SHARE THIS POST:
Espresso Chocolate Chip Muffins from www.tablefortwoblog.com

Have I told you lately how obsessed I am with coffee in desserts? ;) I have? What gave it away? Was it the cafe mocha cookies or the compost cookies? Or are these muffins the glaring answer? Either answer is obviously correct and it’s also way obvious how addicted I am to the coffee flavor in desserts! I just can’t get enough of it.

Speaking of coffee, my new favorite addiction is Starbucks’ new drink the hazelnut macchiato. I had it the other day for the first time after hearing everyone else rave about it and I must say, I’m hooked. Hazelnut is my favorite syrup flavor – wait, scratch that, toffee nut is first then hazelnut – so I knew this hazelnut macchiato couldn’t be bad. I LOVE it iced. I don’t really like the macchiatos warm, they taste weird to me, but put anything over ice and I’m all over it. I’m probably going to give myself diabetes by getting one of these a day. My favorite part is the hazelnut drizzle. Extra, please! Again, my sugar intake is outrageous.

So, I was sitting at work yesterday and I was thinking about the bajillion and one things I still have to do for the wedding & one of the things is to pay the final deposit for our cake. The baker said to come “two weeks prior” to give him the final deposit so I glanced at the calendar and I had to do a double take. NEXT WEEK is TWO weeks before the wedding. How in the….?! Seriously, my mind is blown. I can’t believe how close it is.

While we’re on the topic of Starbucks & weddings. I want to make my bridesmaids get this for me on my wedding day. Or this.

I should be some kind of walking ad for coffee.

Print
Espresso Chocolate Chip Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Have I told you lately how obsessed I am with coffee in desserts? ;)
Servings: 1 dozen
Ingredients
  • 1 1/2 cup all-purpose flour
  • 1 1/2 cup cake flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 tbsp espresso powder, I used this one
  • 10 tbsp unsalted butter, softened
  • 1 cup granulated sugar minus 1 tbsp.
  • 2 large eggs
  • 1 1/2 cup low-fat plain yogurt
  • 1 cup semi-sweet chocolate chips
Instructions
  1. Preheat oven to 375 degrees. Line muffin pan with muffin liners.
  2. In a large bowl, whisk together flours, baking powder, baking soda, salt, and espresso powder. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar for 2 minutes until light and fluffy. Then add in the eggs, one at a time and incorporating well after each addition. Mix in the yogurt and beat until incorporated.
  4. Slowly add in the flour mixture and mix until all combined and well-incorporated.
  5. Using a spatula, fold in the chocolate chips.
  6. Using a large ice cream scoop, divide batter evenly in the prepared muffin pan.
  7. Bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean.
  8. Let cool in muffin pan for 5 minutes then remove them and place on a wire rack to cool completely.
  9. Store in an airtight container for up to a week.
Recipe Notes

Gently adapted from Cooks Illustrated, 1997

SHARE THIS POST:

Posted on April 03, 2013

Leave a Comment

Thank you for taking the time to leave a comment! Please be patient when asking questions to a recipe as it may take up to 48 hours for me to respond. In the meantime, you may want to read previous comments to see if your question has already been answered. Please take a moment to read my comment policy as a gentle reminder of feedback etiquette. Have a great day!

Your email address will not be published. Required fields are marked *

  1. Mic
    11/24/2013 at 11:42 am

    Hi Julie, I am trying this one out today. I am planning to try out all recipes on your site! :-)

    Just curious, why no vanilla extract?

    • 11/24/2013 at 11:56 am

      Hi Mic, not all baked goods need vanilla extract. This one didn’t need it so it’s not listed in the ingredients. If you feel you need it, certainly feel free to add some in!

  2. maggie
    04/05/2015 at 5:32 pm

    Hi, I am dying to try your recipe! I do not have cake flour, can I substitute it with all-purpose flour?

    • Julie
      04/06/2015 at 8:31 am

      You probably can, although, I’m not sure what the texture will be. It’ll probably be fine.

  3. Paulline
    05/22/2015 at 12:17 am

    Hi Julie, can I substitute Espresso powder with Nescafe powder? Thank you very much.

    • Julie
      05/23/2015 at 10:50 am

      Hi Paulline, no, I don’t think it’d work the same! Sorry.

  4. edith
    08/16/2016 at 10:03 am

    Hi there
    Kindly send me your sweets masterpieces!

    Thank you a lot :-)

    • Julie
      08/17/2016 at 7:31 am

      Hi Edith, what do you mean by that?

  5. Roshan
    10/05/2016 at 12:01 am

    Hi, looks like a wonderful recipe, but white sugar measurement may be off? Or maybe there’s supposed to be brown sugar and it was omitted in ingredient list?

    • Julie
      10/05/2016 at 6:09 am

      Hi, thank you, but I’m curious as to why you think that by just looking at the recipe? There isn’t supposed to be brown sugar in the recipe and the sugar measurement isn’t off.

1 2
Back to Top