Espresso Chocolate Chip Muffins

A beautiful Saturday turned into a not so beautiful Sunday this past weekend. It was kinda rainy and gloomy so I knew yard work was out of the question. I did the next best thing to working on my landscape…I baked.

One of the few things I miss during the hot summer months is baking. My time spent with the oven decreases dramatically. Oh there are days I will crank the air conditioning in the kitchen and just go for it, but more often than not I will opt for a dessert that doesn’t involve heating up the oven.

Since my oven heating days are limited, I decided to whip up a batch of these muffins. Although I am a cupcake fiend, I do like cute little muffins too. The kids like it when I make them cause they are easily transportable for lunches.



I found this recipe on Bake or Break and tweaked it a bit by adding in some espresso powder. I refrained from trying any, but Mitch and the kids all said they were delicious as they were grabbing for seconds.




Espresso Chocolate Chip Muffins
Printable recipe
1 ½ cups all-purpose flour
1/3 cup granulated sugar
¼ cup packed brown sugar
½ teaspoon baking powder
½ teaspoons baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
2 eggs
½ cup unsalted butter, melted and slightly cooled
1 teaspoon espresso powder
½ cup milk
1 teaspoon vanilla
1 cup semi-sweet choc chips

Preheat the oven to 375. Lightly grease or line 12 muffin cups.

In a large bowl mix the flour, sugar, brown sugar, baking powder, baking soda, cinnamon and salt.

In a separate bowl, beat the eggs. Melt the butter and then add in the espresso powder. Let cool slightly. Stir in melted butter, milk and vanilla into the eggs. Add to the flour mixture, stirring just until the dry ingredients are moistened. You know the mantra – don’t over mix you muffin!!! Stir in the chocolate chips. Fill muffin cups 2/3 full.

Bake 20 – 22 minutes or until toothpicks inserted into a muffin comes out clean. Serve warm, or hot if you husband can’t wait for them to cool before he takes one.