Oh my goodness! If you love all things chocolate then you are simply going to go crazy over these Espresso Chocolate Chip Muffins! Every single bite is loaded with melt-in-your-mouth chocolate, and did I mention the texture? It is perfect!

While the photos shown in this post are the gluten-free version (showcasing jumbo muffins), you can also make these muffins with all-purpose flour. However, since I am on a gluten-free diet, naturally I made them gluten-free. Duh… I want to enjoy this chocolate delectable goodness too! 

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Before we begin talking about these scrumptious Espresso Chocolate Chip Muffins, I need to tell you something. Nearly everyone in our family loves coffee!

Interestingly enough, I am not a huge fan of coffee, BUT, I do love, love, love the smell of coffee brewing and I do love a good mocha frappuccino!!!

I, on the other hand, really do not enjoy coffee. Guess what? These Espresso Chocolate Chip Muffins are making me change my mind about coffee. 

After I gobbled down half of a muffin I couldn’t tell that the recipe calls for 2 teaspoons of espresso powder. Do you know that espresso powder truly can be a secret weapon when using cocoa or chocolate in recipes? Yep! Espresso powder is definitely chocolates’ best friend because it enhances the flavor which yields a chocolaty richness that otherwise might be lacking. 

Since espresso powder is actually a powder made from intense dark coffee crystals, it dissolves quickly and therefore incorporates well into both dry and liquid mixtures. It makes a lovely addition to both sweet and savory recipes. You really should try using it sometime. 

I tore a muffin apart so that you could see all of the chocolaty goodness! Check out all of the mini chocolate chips! YUM!

One recipe yields 12 regular-size muffins and 8 to 10 jumbo muffins. (Pictured are gluten-free jumbo muffins.) 

Yield: 12 muffins

Espresso Chocolate Chip Muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Deliciously rich chocolate flavored muffins.

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Ingredients

• 2 1/4 cups all-purpose flour (GF Option: use gluten-free brand + 1 teaspoon xanthan gum - unless flour mixture already contains it)
• 3/4 cup unsweetened cocoa powder
• 1/2 cup sugar
• 1 tablespoon baking powder
• 2 teaspoons instant espresso powder
• 2 large eggs
• 1 1/2 cups milk
• 1/2 cup butter, melted
• 1 teaspoon vanilla extract
• 1 1/2 cups mini chocolate chips

Instructions

1. In a large bowl combine flour, cocoa, sugar, baking powder and espresso powder.
2. In a separate mixing bowl whisk together eggs, milk, melted butter, and vanilla.
3. Pour liquid ingredients into dry ingredients; add chocolate chips, stir just until mixed. Do not over stir.
4. Spoon batter into 12 greased, 1 1/2-inch muffin cups. Fill each muffin cup 3/4 full.
5. Bake in a preheated 400 degree F. oven for 20 minutes or until the center is set.
6. Serve warm with butter.
7. Store leftovers in air-tight container.

Notes

You will need to adjust baking times when making mini or jumbo muffins.

Muffins freeze well for up to two weeks.

Excuse me while I kick up my feet and enjoy delicious Espresso Chocolate Chip Muffins! 

Linda

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