WHAT’S FOR BREAKFAST?

Chocolate Espresso Muffins

/5
COOK TIME
20 min
TOTAL TIME
35 min
SERVINGS
12 muffins

Clearly coffee is a need in the morning, but I would argue chocolate ain’t a bad idea either. Well guess what, I got both for you.

I’ve teamed up with Nestle Tollhouse to make and share great recipes using their new flavors of chocolate chips. First up are these espresso chips! These are so full of coffee flavor, I love them. I decided to make these chocolate muffins and elevate them with some subtle coffee flavor using the espresso chips. Because coffee and chocolate are buddies and they need to stick together.

These are super easy chocolate muffins, perfect for those busy mornings to grab and go or on a weekend morning still in your sweats.

You gotta try this one! Follow me over on Facebook and Instagram @lolohomekitchen. Be sure to snap a pic if you make a Lolo’s recipe and tag it with #lolohk. I love to see what you are making!

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Chocolate Espresso Muffins

Easy Chocolate Espresso Muffins are perfect for a sweet treat in the morning with a kick of caffeine! Full of espresso chips and and that moist muffin texture.

Prep time: 15 min  |  Cook time: 20 min  |  Total: 35 min

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Ingredients

1½ cups all purpose flour

½ cup unsweetened cocoa powder

¾ teaspoon baking soda

1 teaspoon baking powder

½ teaspoon kosher salt

23 Tablespoons freshly brewed espresso/strong coffee, cooled slightly

1½ teaspoon pure vanilla extract

½ cup (1 stick) butter, melted

¾ cup granulated sugar

2 large eggs, room temperature

1 cup buttermilk, room temperature

1 cup Nestle Tollhouse Espresso Chips (plus more to place on top)

Instructions

  1. Preheat oven to 350 degrees. Line a muffin tin with paper liners.
  2. In a stand mixer, mix together melted butter, sugar, eggs, espresso and vanilla until well combined.
  3. In a separate medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  4. Now add the dry ingredients to the wet ingredients a little at a time. Alternate adding the flour mixture with the buttermilk starting and ending with the buttermilk.
  5. Mix until just combined and streaks of flour remain. Very important not to overmix otherwise you will end up with dense, flat muffins.
  6. Remove from mixer and gently fold in Espresso chips, set aside a small handful of chips to place on the tops.
  7. Fill the muffin cups about 3/4 full. Top the muffins with a few more Espresso chips before baking to make it extra pretty.
  8. Bake for 15-18 minutes or until a toothpick comes out clean. Remove from the oven and cool for 10 minutes in the pan then transfer muffins to a wire cooling rack to completely cool.

Notes

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