This post may contain affiliate links. Please read our disclosure policy.
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
Equipment
Ingredients
- 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
Instructions
- 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.
I love espressssooo!!!!! and in a muffin, I’m dead.
One of these muffins for breakfast = perfection! And I’m with you on the hazlenut macchiato – hooked!!!
So exciting your wedding is so close. Wishing you all the best!
I love coffee baked goods because you can totally justify having more than one for the caffeine effects. Yup. These look delicious!
This girl can never have too much coffee in the mornings so these would be the PERFECT breakfast. Also, I am with you on the love for hazelnut macchiatos, though I have yet to try one iced — going to have to change that!
I honestly believe I could put espresso in everything I love it so much; these sound absolutely wonderful Julie.
Two weeks huh? After all of your hard work I’m hoping it is a magical day for you.
Those look amazing, Julie!
Mmm, coffee and chocolate is a perfect combo!
I’m obsessed with coffee and booze in general :) these muffins look awesome! I can’t believe that you are only 2 weeks out!!! so exciting
I’m obsessed with coffee (and booze) in desserts as well… YUM!
OMG I’m obsessed with the hazelnut macchiato too, did you know you can get it “skinny” with the sugar free hazelnut syrup?? Then you don’t have to feel as bad about all the sugar haha. Still tastes just as good! I haven’t tried it iced yet, gotta get that next time! Oh and these muffins sound fabulous :)