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Chocolate Chip Muffins with a Secret Espresso Twist

These chocolate chip muffins are a cozy treat with a subtle upgrade—adding brewed espresso to the batter enhances the richness of the chocolate and tenderizes the crumb. They have a golden, slightly crackled top, with gooey chocolate pockets inside, perfect for mornings or lazy afternoons. The recipe balances nostalgic comfort with a grown-up edge, making each bite cozy and delightful.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour unbleached preferred
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter softened
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk or milk + lemon juice
  • 3/4 cup chocolate chips semi-sweet preferred
  • 1/4 cup brewed espresso cooled

Equipment

  • Oven
  • Muffin tin
  • mixing bowls
  • Whisk or hand mixer
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or lightly grease it.
  2. In a large bowl, whisk together the flour, baking soda, and baking powder until evenly combined.
  3. In a separate bowl, cream the softened butter with the granulated and brown sugars until the mixture is light and fluffy, and smells sweet and buttery, about 2-3 minutes.
  4. Add eggs one at a time to the butter mixture, beating well after each addition. Then stir in the vanilla extract.
  5. Mix in the buttermilk and brewed espresso until just combined; the batter will feel slightly liquid but smooth.
  6. Gently fold in the chocolate chips, ensuring they’re evenly distributed throughout the batter.
  7. Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full. Tap the tin lightly on the counter to settle the batter and remove air bubbles.
  8. Bake for 20–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. The muffins will smell rich and chocolatey with a hint of vanilla and espresso.
  9. Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring to a cooling rack.
  10. Allow the muffins to cool slightly, then enjoy warm or at room temperature. The tops should be slightly cracked, with gooey chocolate pockets inside and a tender, moist crumb.
  11. Serve these muffins fresh or store in an airtight container at room temperature for up to 2 days. Reheat briefly if desired for that just-baked experience.

Notes

Chilling the chocolate chips before folding helps them hold their shape during baking. For an extra tender crumb, let the batter rest for 10 minutes before scooping.