A true "coffee" cake, these muffins are made with fresh brewed and instant espresso, plus plenty of chocolate chips for a rich and flavorful breakfast.
Course Breakfast, Brunch
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
1 ¼CupsAll-purpose flour
½CupWhite Whole Wheat Flour
½CupGreek Yogurtroom temperature
4ozFreshly Brewed Espressocooled to room temperature
1 ½CupsChocolate Chips¼ of them finely chopped
Brown the butter: In a small saucepan (light colored, if you have one), add the butter and melt over medium heat. Continue cooking, swirling the pan occasionally, as the butter boils and pops. Once the popping mostly subsides, watch the butter carefully until the solids sink to the bottom of the pot and begin to turn a light golden brown.Turn off the heat and transfer the browned butter to a large heatproof bowl. Set aside to cool for at least 10 minutes.
Preheat the oven to 375°F with a rack in the center, and grease or line a standard 12-muffin pan with paper liners.
In a medium mixing bowl, whisk together the flours, baking soda, salt, and espresso powder until thoroughly combined. Set aside.
Add the sugars to the bowl with the butter, and stir to combined. Then add in the eggs, yogurt, vanilla and brewed espresso. Whisk until the eggs are broken up and everything is combined smoothly.
Fold the dry ingredients into the wet ingredients with a silicone spatula, until just combined and there are no obvious pockets of flour. Then, fold in the chocolate chips.
Fill the prepared muffin cups about ¾ of the way full with the batter. Bake for 18-22 minutes until they are slightly browned on edges and toothpick inserted into the center of each comes out clean.
Allow the muffins to cool in the pan for about 5-10 min until cool enough to handle. Then cool fully on a wire rack. Enjoy fresh or store for later.
Make ahead tips: Store the fully cooked and cooled muffins in a sealed container at room temperature for 2-3 days, in the fridge for 3-4 days, or in the freezer for 1-2 months. Defrost frozen muffins in the fridge overnight, and warm cool muffins in the microwave before eating.
Variations: Try replacing the chocolate chips with butterscotch or espresso chips.
Espresso Chocolate Chip Muffins Recipe from Slumber & Scones https://www.slumberandscones.com/espresso-chocolate-chip-muffins/