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.
I should be some kind of walking ad for coffee.
Espresso Chocolate Chip Muffins
- 1 ½ cup (188 g) all-purpose flour
- 1 ½ cup (188 g) cake flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoon espresso powder
- 10 tablespoon (140 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar minus 1 tablespoon
- 2 large eggs
- 1 ½ cup (368 g) low-fat plain yogurt
- 1 cup (180 g) semi-sweet chocolate chips
- Preheat oven to 375 °F (191 °C). 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.
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