Espresso Coffee Muffins: A Wake-Up Call in Every Bite
There’s nothing quite like the aroma of freshly brewed coffee in the morning. But what if you could take that rich espresso flavor and turn it into a warm, fluffy muffin? That’s exactly what these Espresso Coffee Muffins do. With a bold coffee kick, a hint of cinnamon, and melty chocolate chips, they’re the perfect breakfast treat for any coffee lover.
Whether you’re pairing them with your morning cup of coffee or enjoying them as an afternoon snack, these muffins hit the sweet spot between indulgence and energy boost. Plus, they’re super easy to make, requiring just a few simple ingredients!
Why You’ll Love This Recipe
✔ Perfectly Balanced Coffee Flavor – Bold espresso without being overpowering.
✔ Light, Moist & Fluffy – Thanks to the perfect mix of wet and dry ingredients.
✔ Pairs Well with Coffee – The ideal baked treat to enjoy with your morning cup.
✔ Easy to Make – No fancy ingredients or complicated techniques.
Ingredients You’ll Need
(Yields 12 Muffins | Prep Time: 10 mins | Bake Time: 17-20 mins)
- 2 ⅓ cups (280g) all-purpose flour
- 2 tsp (10ml) baking powder
- 1 tsp (5ml) salt
- 1 tsp (5ml) ground cinnamon
- ¾ cup (180ml) hot water
- 2 tbsp (30ml) espresso powder or instant coffee
- ¼ cup (60ml) milk
- 2 eggs
- 1 cup (200g) sugar
- ¾ cup (180ml) vegetable oil
- ⅓ cup (80ml) mini chocolate chips
How to Make Espresso Coffee Muffins
1. Preheat the Oven
Set your oven to 425°F (218°C) and line a 12-cup muffin tin with paper liners.
2. Dissolve the Coffee
In a small bowl, combine:
✅ Hot water
✅ Espresso powder (or instant coffee)
Stir until fully dissolved, then add milk and mix well. Let the mixture cool slightly.
3. Mix the Dry Ingredients
In a medium bowl, whisk together:
✔ Flour
✔ Baking powder
✔ Salt
✔ Ground cinnamon
Set aside.
4. Whisk the Wet Ingredients
In a large mixing bowl, whisk together:
✅ Eggs
✅ Sugar
✅ Vegetable oil
Gradually pour in the cooled coffee mixture and stir until combined.
5. Combine Wet & Dry Ingredients
- Add the dry ingredients in thirds, stirring gently after each addition until just combined.
- Fold in the mini chocolate chips.
💡 Tip: Be careful not to overmix! A few lumps are okay—it keeps the muffins light and fluffy.
6. Fill the Muffin Cups
- Fill each muffin liner halfway with batter.
- If you like, sprinkle a few extra chocolate chips on top.
7. Bake to Perfection
- Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Pro Tips for the Best Espresso Muffins
☕ Use High-Quality Espresso Powder – This makes a huge difference in flavor. A strong, finely ground espresso powder works best.
🥛 Don’t Overmix the Batter – This ensures light and fluffy muffins instead of dense ones.
🍫 Customize the Chocolate – Swap milk chocolate for dark chocolate if you prefer a richer taste.
🔥 Adjust the Strength of Coffee – For a milder flavor, use decaf espresso powder.
Delicious Variations
- Mocha Espresso Muffins – Add 2 tbsp of cocoa powder to the dry ingredients for a rich mocha twist.
- Nutty Coffee Muffins – Fold in ½ cup of chopped walnuts or almonds for a crunchy texture.
- Caramel Espresso Muffins – Drizzle with caramel sauce after baking for a sweet upgrade.
- Vegan Option – Replace eggs with flax eggs and use almond milk instead of regular milk.
What to Serve with Espresso Muffins
☕ A Fresh Cup of Coffee – Because more coffee is always a good idea!
🍓 Fresh Berries – Strawberries or raspberries complement the sweetness.
🥛 A Glass of Warm Milk – For a comforting and cozy pairing.
🍦 Vanilla Ice Cream – Turn these muffins into a dessert by serving them warm with ice cream!
FAQs
Q: Can I use brewed coffee instead of espresso powder?
A: Yes! Just substitute ½ cup of very strong brewed coffee in place of the espresso powder and hot water.
Q: How do I store these muffins?
A: Store them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months.
Q: Can I make these muffins gluten-free?
A: Yes! Swap the all-purpose flour for a 1:1 gluten-free flour blend.
Q: What’s the best way to reheat them?
A: Pop them in the microwave for 10-15 seconds to warm them up and bring back their fresh-from-the-oven taste.
Why You’ll Want to Bake These ASAP
These Espresso Coffee Muffins are everything a coffee lover could want—rich, warm, and infused with bold espresso flavor. The combination of cinnamon, coffee, and chocolate makes them the perfect morning or afternoon treat.
So, what are you waiting for? Brew a fresh cup of coffee, whip up a batch of these muffins, and enjoy a caffeinated delight. If you try this recipe, let me know how it turns out—I’d love to hear your thoughts! Happy baking!
Espresso Coffee Muffins: A Wake-Up Call in Every Bite
Ingredients
- 2 tsp (10ml) baking powder
- 1 tsp (5ml) salt
- 1 tsp (5ml) ground cinnamon
- 2 tbsp (30ml) espresso powder or instant coffee
- 1 cup (200g) sugar
- 2 tbsp cocoa powder
- 1 cup (240ml) milk
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (175g) chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the dry ingredients: flour, baking powder, salt, ground cinnamon, espresso powder, sugar, and cocoa powder.
- In a separate bowl, whisk together the wet ingredients: milk, vegetable oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Fold in the chocolate chips gently.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool for a few minutes before transferring to a wire rack.
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