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Espresso Chocolate Chip Muffins

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Espresso Chocolate Chip Muffins from

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.

Espresso Chocolate Chip Muffins

Have I told you lately how obsessed I am with coffee in desserts? ;)
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 1 dozen
Author: Julie Chiou
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  • 1 ½ cup all-purpose flour
  • 1 ½ cup cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 tablespoon espresso powder
  • 10 tablespoon unsalted butter, softened
  • 1 cup granulated sugar minus 1 tablespoon
  • 2 large eggs
  • 1 ½ cup low-fat plain yogurt
  • 1 cup semi-sweet chocolate chips

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.


  • Preheat oven to 375 °F. Line muffin pan with muffin liners.
  • In a large bowl, whisk together flours, baking powder, baking soda, salt, and espresso powder. Set aside.
  • 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.
  • Slowly add in the flour mixture and mix until all combined and well-incorporated.
  • Using a spatula, fold in the chocolate chips.
  • Using a large ice cream scoop, divide batter evenly in the prepared muffin pan.
  • Bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean.
  • Let cool in muffin pan for 5 minutes then remove them and place on a wire rack to cool completely.
  • Store in an airtight container for up to a week.

Recipe Notes

Gently adapted from Cooks Illustrated, 1997


Serving: 1 muffin | Calories: 377 kcal | Carbohydrates: 54 g | Protein: 6 g | Fat: 16 g | Fiber: 2 g | Sugar: 30 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Muffin
Cuisine: American
Keyword: muffin recipe
Recipe Rating


Wednesday 5th of October 2016

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?


Wednesday 5th of October 2016

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.


Tuesday 16th of August 2016

Hi there Kindly send me your sweets masterpieces!

Thank you a lot :-)


Wednesday 17th of August 2016

Hi Edith, what do you mean by that?


Friday 22nd of May 2015

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


Saturday 23rd of May 2015

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


Sunday 5th of April 2015

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


Monday 6th of April 2015

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


Sunday 24th of November 2013

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?


Sunday 24th of November 2013

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!