The Best Espresso Chocolate Chip Muffins

Growing up in a caffeine-loving family, the first sound in our house every morning was the coffee maker going. While I’ve continued that tradition myself, I’ve also found some new, less traditional ways to enjoy my morning coffee.

Since being introduced to Generous Coffee, I have loved the flavor it adds to some of my classic baking recipes. Here is the espresso-added version of my Chocolate Chip muffin recipe! More than just filled with that wonderful coffee flavor, they are fluffy, soft, and filled with chocolate chips — everything you want from a good muffin. 

The Secret to Giant Muffins

The secret to the ginormous, sky-high muffin top on these espresso chocolate chip muffins is pretty simple. First, I use oil instead of butter. While you do miss some of the nutty flavors from the butter, there is more than enough coffee in this recipe to maintain the richness you want from a muffin. Plus, using room-temperature oil over butter allows for a denser, cakier muffin that is less prone to crumbling.

Second, I use sour cream and buttermilk to get a soft and fluffy interior while also spreading the coffee flavor that is mixed in throughout the entire muffin.

Mix It Up

To avoid your muffins becoming tough or hard, use room-temperature ingredients so that they all mix smoothly and thoroughly. An important note on baking technique — Use high heat in the oven for the first 5 minutes to help the baking powder and baking soda activate! This helps the muffins spring up and form that classic domed muffin top, by using the steam and air inside the muffin to make it expand quickly in the high temperatures.

This phenomenal combination of chocolate chip muffins and espresso is the perfect recipe to complement your cup of morning coffee or as an afternoon snack. Personalize the recipe by adding in your favorite fruits and nuts, and you’ll be able to use this recipe for anything!

Espresso Chocolate Chip Muffins Prep Time:  20-25 minutes Bake Time:  18 minutes Total Time:  About 40 minutes This Espresso Chocolate Chip Muffin recipe is bursting with delicious Generous Coffee flavor. Filled with melty chocolate chips and delicious coffee, they’re the best way to get your morning caffeine!  Servings: 14 muffins  Ingredients: 3 cups all-purpose flour, spooned and leveled 1 tablespoon baking powder  1/2 teaspoon baking soda  1/2 teaspoon salt  1/2 cup coconut oil (You can use Canola or Vegetable, too)  3/4 cup granulated sugar  1/2 cup brown sugar  1 tablespoon vanilla bean paste 2 large eggs, room temperature  1/3 cup sour cream, room temperature  3/4 cup buttermilk, room temperature 2-4 tablespoons coffee grounds* 1 and 1/4 cups chocolate chips  (optional) 1/2 – 1 cup coconut flakes  I like a stronger coffee flavor, so I usually add about 4 tablespoons of coffee from Generous Coffee. For a less rich coffee flavor, reduce the coffee by half. Additionally, grind your coffee for how much texture you want! I like the coffee ground texture when it’s baked, so I leave it coarser. Instructions Preheat the oven to 425F degrees. Line a muffin pan with muffin wrappers or oil and flour each cavity. You should have about 14-15 espresso chocolate chip muffins.  Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Set aside. In a separate large bowl, beat the oil and sugars using an electric mixer. Add in vanilla and eggs until well combined.  Mix the sour cream, buttermilk, and coffee grounds in a liquid measuring cup or small bowl.  With the mixer on low speed, beat in about 1/2 the flour mixture followed by 1/2 of the buttermilk mixture.  Mix in the rest of the flour, buttermilk, and chocolate chips. Be careful not to overmix the mixture – a few lumps are okay.  If you’re adding the coconut flakes, add them with the chocolate chips.  Spoon the batter into your prepared muffin tins, filling each to the very top. Bake in preheated oven at 425F degrees for 5 minutes. Then, without removing the muffins from the oven, turn the oven down to 375F degrees and continue baking for about 12-15 minutes, or until an inserted toothpick comes out clean or with a few moist crumbs.  Allow the muffins to cool in the tins for about 5 minutes before taking them out to cool on a wire rack or eating them while they’re still hot.

This espresso chocolate chip muffin recipe has never done me wrong — In fact, I love sharing them with my friends and family regularly! Generous makes delicious coffee, and being able to share this recipe with my community helps me take part in the Generous Mission statement — having life-changing coffee and being Generous to my world. Try out different Generous coffee blends in your version and see what you can make for your friends and family, too!