Espresso Chocolate Chip Muffins

  • 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.

    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
    Calories: 377 kcal
    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

    Nutrition Facts
    Espresso Chocolate Chip Muffins
    Amount Per Serving (1 muffin)
    Calories 377 Calories from Fat 144
    % Daily Value*
    Total Fat 16g 25%
    Total Carbohydrates 54g 18%
    Dietary Fiber 2g 8%
    Sugars 30g
    Protein 6g 12%
    * Percent Daily Values are based on a 2000 calorie diet.

    *Nutrition facts are an estimate and not guaranteed to be accurate. 

  • 63 Comments
    Julie Wampler of Table for Two
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    Comments

  • Mic says:

    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?

    • Julie says:

      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!

  • maggie says:

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

    • Julie says:

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

  • Paulline says:

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

    • Julie says:

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

  • edith says:

    Hi there
    Kindly send me your sweets masterpieces!

    Thank you a lot :-)

    • Julie says:

      Hi Edith, what do you mean by that?

  • Roshan says:

    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 says:

      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.

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