Go Back
- 2 cups all-purpose flour - 1/2 cup unsweetened cocoa powder - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup unsalted butter, melted - 2 large eggs - 1 teaspoon vanilla extract - 1 cup buttermilk - 1/2 cup brewed espresso, cooled - 1 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts (optional) - Chocolate chips for topping To make Bakery-Style Chocolate Chip Espresso Muffins, you need key ingredients. First, the dry ingredients create a rich base. The flour and cocoa powder give the muffins their structure and flavor. Baking powder and baking soda help them rise. Salt enhances the taste. Next, for the wet ingredients, you have sugars, butter, and eggs. The granulated and brown sugars add sweetness and depth. Melted butter adds moisture and richness. Eggs bind everything together, while vanilla extract adds a lovely aroma. Buttermilk makes the muffins tender, and espresso offers a coffee kick. Finally, for add-ins, chocolate chips are a must. They melt into gooey pockets of goodness. Chopped walnuts add a nice crunch, but they are optional. Topping the muffins with extra chocolate chips gives them a bakery-style finish that is hard to resist. Gather these ingredients to create a delightful treat! - Preheat the oven to 375°F (190°C). - Prepare the muffin tin with paper liners or grease it well. - Sift the flour, cocoa powder, baking powder, baking soda, and salt. - In a bowl, combine granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. - Then, incorporate buttermilk and cooled espresso into this mixture. - Gradually add the dry ingredients to the wet ingredients. - Fold in chocolate chips and walnuts gently, ensuring even mixing. - Distribute the batter into muffin cups, filling each about 3/4 full. - Top with extra chocolate chips. - Bake for 18 to 20 minutes or until a toothpick comes out clean. - Avoid overmixing the batter: This prevents tough muffins. Mix gently until just combined. - Ensure ingredients are at room temperature: Room temperature eggs and buttermilk help create a smooth batter. - Use high-quality chocolate and espresso: Great ingredients make a big difference in taste. Choose rich and bold flavors. - Allow muffins to rest for a few minutes before serving: This gives flavors time to meld and enhances the taste. - Dust with powdered sugar: A light sprinkle adds a sweet touch and looks nice. - Serve warm with coffee or espresso: The warmth enhances flavors and makes for a cozy treat. {{image_2}} You can switch up your chocolate chips for a fun twist. Try using dark chocolate or white chocolate chips. They add a unique flavor and look beautiful in the muffins. You can even use flavored chocolate chips, like caramel or mint, to surprise your taste buds. Each option changes the muffin taste and makes it special. If you want to mix things up, try different nuts. You can substitute walnuts with pecans for a sweeter crunch. If you prefer no nuts, just leave them out. For a healthier option, add seeds like sunflower or pumpkin. They boost nutrition and add a nice texture. For gluten-free muffins, use gluten-free all-purpose flour. Make sure to check the package for the right measurements. You might need to adjust the other ingredients a bit to keep the texture right. This way, everyone can enjoy these tasty muffins! To keep your muffins fresh, store them in an airtight container. This helps lock in moisture. They will stay good at room temperature for up to 3 days. If you want to enjoy them later, consider freezing. Wrap each muffin individually in plastic wrap. This keeps them from getting freezer burn. You can freeze them for up to 3 months. When you’re ready to eat one, thaw it at room temperature. You can also use a microwave for quick thawing. To reheat, warm the muffins in the oven or microwave. If using the oven, set it to 350°F (175°C). This helps them regain their soft texture. For the microwave, heat in short bursts. This keeps them moist but check carefully to avoid drying them out. Yes, you can use instant coffee. Mix 1 tablespoon of instant coffee with 1/2 cup of hot water. Allow it to cool before adding it to your batter. Instant coffee will give a similar flavor, but it may not be as strong as brewed espresso. This change can affect the muffins' taste slightly. These muffins stay fresh for about 3 days at room temperature. Store them in an airtight container to keep them soft. For longer storage, place them in the fridge, where they stay good for up to a week. You can also freeze them for up to 3 months. Wrap each muffin tightly in plastic wrap before freezing. Yes, you can make these muffins vegan. Replace eggs with flax eggs or applesauce. Use a dairy-free butter and substitute buttermilk with almond milk mixed with vinegar. This will keep the muffins moist and fluffy while making them plant-based. The best way to measure flour is by using the spoon-and-level method. First, fluff up the flour in its container. Then, use a spoon to scoop flour into your measuring cup without packing it down. Finally, level off the top with a straight edge. This method ensures accuracy and prevents dry muffins. You now have everything to bake delicious chocolate espresso muffins. We explored the essential dry and wet ingredients, combined them step-by-step, and added tips for great texture and flavor. You can also try different variations to suit your taste. Remember, these muffins are easy to store and can be a treat anytime. Bake a batch today and enjoy the rich taste and warm aroma they bring. You'll love how simple it is to create a delightful snack!

Bakery-Style Chocolate Chip Espresso Muffins

Indulge in the rich flavor of Bakery-Style Chocolate Chip Espresso Muffins that are perfect for any coffee lover! These delicious muffins blend the deep taste of cocoa and espresso with sweet chocolate chips, creating a delightful treat. With easy-to-follow steps, you can whip up a batch in just 35 minutes. Click through to explore the full recipe and impress your family and friends with these mouthwatering muffins!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

1/2 cup brewed espresso, cooled

1 cup semi-sweet chocolate chips

1/2 cup chopped walnuts (optional)

Chocolate chips for topping

Instructions
 

Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the pan.

    In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

      In another bowl, whisk together the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until well combined.

        Add the buttermilk and cooled espresso to the sugar mixture, whisking until smooth.

          Gradually add the dry ingredients to the wet ingredients, gently folding the mixture with a spatula until just combined. Avoid overmixing.

            Fold in the chocolate chips and walnuts, ensuring they are evenly distributed.

              Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle additional chocolate chips on top of each muffin for a finishing touch.

                Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.

                  Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                      - Presentation Tips: Serve the muffins warm, dusted with powdered sugar if desired, and pair them with a hot cup of coffee or espresso for a delightful experience.