Espresso Chocolate Chip Muffins Recipe

Name: Espresso Chocolate Chip Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup unsalted butter, at room temperature; 1 cup granulated sugar; 3 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1/2 cup sour cream; 2 eggs; 3 tablespoons fresh espresso or 2 tablespoons instant espresso powder, dissolved in; 2 tablespoons hot water; 2 teaspoons vanilla extract; 1 1/2 cups chocolate chips; Topping; 5 tablespoons packed light brown sugar; 1 tablespoon all-purpose flour; 1 tablespoon unsalted butter, at room temperature

Servings: persons

3/4 cup unsalted butter, at room temperature
1 cup granulated sugar
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup sour cream
2 eggs
3 tablespoons fresh espresso or 2 tablespoons instant espresso powder, dissolved in
2 tablespoons hot water
2 teaspoons vanilla extract
1 1/2 cups chocolate chips
Topping
5 tablespoons packed light brown sugar
1 tablespoon all-purpose flour
1 tablespoon unsalted butter, at room temperature

1
Preheat the oven to 375 degrees. Prepare a 12-cup muffin tin by either lining the cups with paper liners or greasing them well.
2
For the topping, stir together the brown sugar and flour in a small bowl. Using your fingers or the back of a fork, work in the butter until the mixture has a crumbly texture. Set aside.
3
In the bowl of an electric mixer, beat the butter until light and fluffy. Gradually add the sugar and beat until well blended. Sift together the flour, baking powder, baking soda, and salt into a large bowl. In a separate bowl, whisk together the sour cream, eggs, espresso, and vanilla. Add the dry ingredients to the butter, alternating with the liquid in 3 batches, ending with the liquid ingredients. Use a wooden spoon to stir in the chocolate chips.
4
Fill the muffin cups 3/4 full with batter and sprinkle with the topping. Bake until a toothpick inserted in the center of a muffin comes out clean, 15 to 18 minutes. Turn the muffins out onto a wire rack to cool slightly, then serve warm.

1478

kcal

Calories

Fat

193

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 cup unsalted butter, at room temperature, 1 cup granulated sugar, 3 1/2 cups all-purpose flour, 2 teaspoons baking powder, and more.

Yes, Espresso Chocolate Chip Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Espresso Chocolate Chip Muffins

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