Indulge your senses with the irresistible charm of Espresso Chocolate Chip Muffin Tops! These delightful treats combine the rich, bold flavor of espresso with the sweet decadence of chocolate, creating a mouthwatering experience that will leave you craving more. Perfect for breakfast or a decadent snack, these muffin tops are quick and easy to make, taking only 25 minutes from start to finish. Whether you're a coffee lover or just looking to elevate your baking game, this recipe is sure to impress. Get ready to awaken your taste buds and dive into the world of deliciousness—your perfect muffin tops await!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 muffin tops
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup espresso, cooled
- 1 cup chocolate chips
Instructions
- Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper or a silicone baking mat.
- In a medium mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine and ensure even distribution of dry ingredients.
- In a separate large mixing bowl, combine granulated sugar and brown sugar. Add melted butter and whisk until smooth and well incorporated.
- Add eggs one at a time to the sugar-butter mixture, whisking thoroughly after each addition. Stir in vanilla extract and cooled espresso, mixing until the wet ingredients are completely blended.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Gently fold in the chocolate chips, distributing them evenly throughout the batter.
- Using a large ice cream scoop or 1/4 cup measuring cup, drop rounded portions of batter onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are set and a toothpick inserted into the center comes out clean with a few moist crumbs.
- Remove from oven and let the muffin tops cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with melted chocolate for extra decoration before serving.
Tips
- Use Fresh Ingredients: For the best flavor, make sure your espresso is freshly brewed and cooled. This will enhance the overall taste of your muffin tops.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffin tops instead of light and fluffy ones.
- Chill the Batter: If you have time, let the batter chill in the refrigerator for about 30 minutes before baking. This helps to firm up the dough, resulting in taller and more bakery-style muffin tops.
- Experiment with Chocolate: Feel free to mix and match your chocolate chips! Try dark chocolate, milk chocolate, or even white chocolate for a unique twist.
- Perfect Portioning: Use a large ice cream scoop for even and perfectly rounded muffin tops. This will ensure they bake uniformly and look great on the plate.
- Check for Doneness: Keep an eye on your muffin tops as they bake. Since ovens can vary, start checking them at the 12-minute mark to prevent overbaking.
- Add a Topping: For an extra touch of sweetness, dust the cooled muffin tops with powdered sugar or drizzle with melted chocolate before serving. It adds a beautiful finish and enhances the flavor!
Nutrition Facts
Calories: 242kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 40mg
