Nothing says breakfast like chocolate and coffee right?! Well with this grab and go muffin, you get both! It has been a good while since I made muffins, and with a couple of new products to try out, I figured I would make some muffins! These chocolate muffins are flavored with espresso flavoring and topped with coarse sugar (and chocolate chips after baking for even more chocolate).
Sweese makes the most amazing porcelain serveware, dinnerware, bakeware and drinkware, so when they sent me their new porcelain muffin baking cups to try out, I was super excited. Because not only are they awesome for baking with, the make for super cute bowls I can use when taking pictures for the blog.
So to make these muffins I used the six Sweese muffin cups and then used the remaining batter in a cupcake tin with paper liners. Directions to make these muffins in a cupcake tin with paper liners is in the recipe below. The bake time using the Sweese muffin cups was longer due to the additional batter that the cups held versus in the cupcake tin. So if you like jumbo muffins, you need to get a set of the Sweese muffin cups!
If using the Sweese muffin cups, make sure you spray the bottom and sides of the cups with baking spray….
To give the batter that coffee flavor, I used Amoretti Espresso Coffee IND Compound. My friend was the one who told me about Amoretti and all their products….and I have to say, they definitely sell some amazing products and flavorings. Definitely check out their website to see everything they sell. Amoretti sent me the compound used in this blog post to create recipes with!
Add your batter (I topped the muffins with some mocha-flavored sugar that I had in the pantry)…and then bake!
Chocolate Espresso Muffins
Print RecipeIngredients
- 1/2 cup unsalted butter, melted
- 2 eggs, room temperature
- 1 cup buttermilk, room temperature (low fat is okay)
- 2 teaspoons vanilla extract
- 2 tablespoons espresso extract (I used Amoretti Espresso Coffee Industrial Compound)
- 1-3/4 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 cup light brown sugar, packed
- 1/2 cup white granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch of salt
- TOPPING:
- 1 tablespoon raw sugar (optional)
- 2 tablespoons semi-sweet chocolate chips (optional)
Instructions
MUFFIN BATTER: Preheat oven to 425-degrees. Line a muffin or cupcake tin with 12 cupcake liners. Set aside.
In a bowl, add the eggs, buttermilk and vanilla extract, espresso extract and whisk until combined.
In a separate large bowl, whisk together the flour, cocoa powder, brown sugar, white sugar, baking powder, baking soda and salt.
Add the wet ingredients to the dry ingredients and stir in the melted butter. Stir the batter until combined, but do not over mix.
Use a large cookie scoop (or ice cream scoop) to scoop batter into the cupcake liners. The batter should reach the top of the cupcake liners. Option to add raw sugar on top.
Bake muffins in 425-degree oven for 8-minutes. After 8-minutes are up, turn the oven down to 350-degrees and continue baking for 10-minutes. Do not over bake.
Remove muffins from the oven and immediately add several chocolate chips on top of each muffin (if desired) and set the muffin tin on a wire rack. Let muffins cool for a few minutes before removing them from the cupcake tin and placing the muffins on the wire rack to finish cooling completely.
Notes
Directions for using Sweese porcelain baking cups are listed in the text of the blog post. Directions in the recipe are for standard sized muffins using paper cupcake liners. Store muffins in an airtight container at room temperature.
If using the Sweese bake cups, bake in 425-degree oven for 12-minutes, leave in the oven and lower the oven temperature to 350-degrees. Continue baking for 15-20 minutes, or until a toothpick inserted in the middle comes out without raw batter on it.
As soon as the muffins are out of the oven, add chocolate chips on top (optional).
I made these muffins to share during a recent Doodle play day that I organized at the park down the street from my house. All the doodle parents loved them!!
XOXO,
Kelly
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2 Comments
Kelsie | the itsy-bitsy kitchen
June 14, 2020 at 12:41 PMChocolate and espresso are such a good combo. These look delicious, Kelly!
Katherine | Love In My Oven
June 15, 2020 at 1:53 PMKelly you already know I’m here for all of the chocolate and espresso. These muffins would give me a great start to the morning!