Espresso Mini Muffins With Chocolate Ganache Recipe

Name: Espresso Mini Muffins With Chocolate Ganache
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MUFFINS:; 3/4 cups Almond Meal Or Almond Flour; 1 Tablespoon Ground Espresso Beans; 1/4 teaspoons Baking Soda; 1/4 teaspoons Ground Nutmeg; 1 pinch Salt; 1 whole Egg; 2 Tablespoons Coconut Oil; 2 Tablespoons Maple Syrup; 1/2 teaspoons Vanilla; FOR THE GANACHE:; 2 ounces, fluid Dark Chocolate; 2 Tablespoons Coconut Milk

Servings: persons

FOR THE MUFFINS:
3/4 cups Almond Meal Or Almond Flour
1 Tablespoon Ground Espresso Beans
1/4 teaspoons Baking Soda
1/4 teaspoons Ground Nutmeg
1 pinch Salt
1 whole Egg
2 Tablespoons Coconut Oil
2 Tablespoons Maple Syrup
1/2 teaspoons Vanilla
FOR THE GANACHE:
2 ounces, fluid Dark Chocolate
2 Tablespoons Coconut Milk

1
Preheat oven to 350u00b0F. Grease a mini muffin tin well with coconut oil or greasing method of your choice.
2
In a food processor, combine all the dry ingredients for the muffins: almond meal, ground espresso beans, baking soda, nutmeg, and salt. Pulse to combine.
3
Add in the wet ingredients for the muffins: egg, coconut oil, maple syrup, and vanilla. Mix on high until everything is nice and smooth.
4
Fill greased muffin tins 3/4 of the way full. You should have just enough to make 12, if you really scrape the bowl clean.
5
Bake for 8-9 minutes until a toothpick comes out clean. Do not over bake!
6
Allow muffins to cool.
7
Make the ganache. In a microwave safe bowl, combine the coconut milk and chocolate, microwave for 30 seconds, stir, microwave for 15 more seconds if it is not melted. Be careful not to burn it.
8
Top muffins with desired amount of ganache. Enjoy!

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: FOR THE MUFFINS:, 3/4 cups Almond Meal Or Almond Flour, 1 Tablespoon Ground Espresso Beans, 1/4 teaspoons Baking Soda, and more.

Yes, Espresso Mini Muffins With Chocolate Ganache 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.

That's it — enjoy your meal!

Espresso Mini Muffins With Chocolate Ganache

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions