These espresso muffins are bursting with energy! Pair one with an espresso or a latte for an even bigger caffeine jolt.
You can’t go wrong with espresso muffins. There’s just something about coffee-flavored baked goods that makes them oh-so-comforting, energizing, and delicious!
These espresso muffins are ready in under an hour, and you can make a batch to have on hand for breakfast or snacks all week long.
Ready to learn how to make espresso muffins? Let’s jump right into it!
To make these espresso muffins, you’ll need typical baking ingredients and the following items:
Coffee beans: These are the star ingredient of this recipe! You’ll grind them before mixing them with the other muffin ingredients.
Sour cream: This is a common ingredient in coffee cake recipes, and it adds a nice tang to these muffins. It also add moisture. You could also use Greek yogurt, if you don’t have any sour cream on hand.
Nutmeg and vanilla extract: These bring delicious warm flavor to the muffins.
Dark chocolate chips: You’ll fold in chocolate chips into the muffin mix during the last step.
Making these energizing espresso muffins takes no time at all!
First, preheat your oven to 350° Fahrenheit. Finely grind the coffee beans using a coffee grinder or food processor. Then, measure 2 ½ Tablespoons of ground coffee beans, and place them in a large mixing bowl.
Next, add flour, sugar, baking powder, baking soda, salt, and nutmeg to the mixing bowl.
Mix well until smooth.
In a separate mixing bowl, combine the wet ingredients: eggs, sour cream, butter, and vanilla extract.
Then, add the wet ingredients into the dry ingredients bowl.
Stir until just moistened. Do not over mix.
Fold in the chocolate chips.
Spray nonstick muffin cups with cooking spray. Fill each muffin cup halfway to three-quarters full.
Place in the oven and bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool for a few minutes, and then transfer them to a wire rack to further cool. Enjoy a muffin right away or store to snack on later!
Yes, espresso muffins do contain caffeine, which comes from both the coffee and the chocolate. Although the amount is small, it’s a good idea to eat them earlier in the day if you’re sensitive to caffeine.
Coffee and espresso are common ingredients added to baked goods. Some people enjoy the depths of flavor that they add, and they also enhance the flavor of chocolatey desserts. Plus, they add a buzz of energy from the caffeine!
Keep the muffins in an air-tight, sealed container in the refrigerator. Enjoy within 5 days. You can also freeze them for up to 1-2 months.
These espresso muffins are baked to perfection and they’re so flavorful. They’re sure to step up your breakfast routine!
I recommend pairing a muffin with a serving of fruit like berries or apple slices and some protein like a hard-boiled egg or Greek yogurt to make them more balanced. Here’s an overview of the nutrition content of one muffin:
- Calories: 200
- Fat: 12 g (15% DV)
- Sat fat: 7 g (35% DV)
- Protein: 3 g (6% DV)
- Carbs: 25 g (9% DV)
- Sugar: 13 g (11% DV)
- Fiber: 0 g (0% DV)
- Cholesterol: 35 mg (12% DV)
- Sodium: 260 mg
If you love these espresso muffins, you’ll also love these other caffeine-infused recipes: Looking
- Easy Coffee Muffins
- Healthy Coffee Shake
- Dark Chocolate Pomegranate Dessert Cups
- Chickpea Chocolate Chip Cookie Dough
- Gluten-Free Chocolate Cupcakes
I hope you love these espresso muffins as much as I do! They are perfectly moist, chocolatey, and the best way to wake up in the morning. Enjoy them for breakfast, as a dessert, or even as an afternoon snack.
Energizing Espresso Muffins
- Coffee beans, as needed
- 1½ cups all-purpose flour or gluten-free all-purpose flour, if needed
- ½ cup cane sugar
- ¼ cup packed brown sugar
- ¾ tsp baking powder
- ¾ tsp baking soda
- ¼ tsp kosher salt
- ¼ tsp ground nutmeg
- 2 eggs beaten
- 1 cup sour cream or dairy-free sour cream, if needed
- ¼ cup + 1 Tablespoon unsalted butter, melted or dairy-free butter, if needed
- 1 tsp vanilla extract
- 1 cup dark chocolate chips
- Cooking spray
- Preheat oven to 350° Fahrenheit.
- Finely grind coffee beans. Measure 2 ½ Tablespoons of ground coffee beans, and place in a large mixing bowl.
- Add flour, sugar, baking powder, baking soda, salt, and nutmeg to mixing bowl; mix well.
- In a separate mixing bowl, combine eggs, sour cream, butter, and vanilla extract; mix well.
- Stir wet ingredients into dry ingredients until just moistened. Do not over mix. Fold in chocolate chips.
- Spray nonstick muffin cups with cooking spray. Fill each muffin cup halfway to three quarters full. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for a few minutes, then transfer to a wire rack to further cool.
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