Espresso Chocolate Chunk Muffins with Espresso Cream Glaze
What will get you out of bed faster than Espresso Muffins waiting for you in the kitchen?! š
Try this luscious, cozy muffin recipe to perk up your mornings – the strong, bold flavor of espresso (we make it easy and use Starbucks VIA’s!) combined with chunks of dark chocolate in a warm, oozy muffin make this recipe one you’ll find yourself coming back to time and time again!
I mean, combine strong coffee and chocolate chunks and how can you NOT get amazing flavor??!
(I’ve got a great NON-COFFEE muffin recipe that you might want to make if you’ve got kids that you DON’T want to caffeinate…I mean, honestly, who really wants caffeinated kids…. š Scroll to the end for that blurb and link.š)
It only takes 5 or 6 minutes to mix up this batter….which smells and looks incredibly delicious, by the way….
The recipe includes an espresso cream glaze…BUT, they are totally wonderful even without the glaze!
Now — you can make these in a regular muffin tin OR, my personal favorite, a jumbo muffin pan.
They seem more luscious and beautiful when they’re baked JUMBO sized, honestly! š
If you want to gift these to a new mom, new family in the neighborhood, or to a friend “just because” and really impress them, I recommend going with the jumbo muffin pan!
I have the Wilton Bake It Better Jumbo Muffin Pan (with 9 cups) (I think it was $5, by the way?!) and nothing sticks – SO nice since I’m not lining them with muffin papers. The quality of this specific muffin pan is excellent.
Enjoy this yummy Espresso Chocolate Chunk Muffin any time of the day – breakfast, snack, dessert, it’s all good. š
I, of course, love enjoying this muffin alongside a cup of hot coffee. Yum!
That glaze, though….coffee-infused sweetness! Either drizzle it over, OR just dip the tops of the muffins into the glaze for a “full coat.” š
This glaze hardens after a few minutes, so they don’t end up sticky or messy!
:: PIN FOR LATER ::
Espresso Chocolate Chunk Muffins with Espresso Cream Glaze
Ingredients
For the muffins:
- 2 3/4 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 Starbucks VIA
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon coffee extract
- 1 1/2 cups dark chocolate chunks
For the glaze:
- 2 cups powdered sugar
- 1/2-1 Starbucks VIA, depending on the strength you like
- 2 Tablespoons hot water
- 2 Tablespoons heavy cream (or milk)
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a medium bowl, whisk first five ingredients until combined and set aside.
- Place eggs and sugars in the bowl of your stand mixer, and mix until combined. Add the milk, oil, and extract and mix for another minute.
- Add the flour mixture to the wet ingredients and mix on low just until combined.
- Fold in the dark chocolate chunks.
- Spoon batter into muffin tins lined with muffin papers or sprayed with cooking spray. Fill muffin tins 3/4 full.
- Bake at 375 for 20-22 minutes. Muffins are done when a toothpick inserted into the center comes out clean.
- Cool for about 5 minutes in pan, then remove muffins from pan and place onto a cooling rack.
- For the glaze, dissolve 1/2-1 Starbucks VIA into 2 T. hot water.
- Put powdered sugar into stand mixer and add the hot coffee mixture and cream.
- Mix until combined, then drizzle over cooled muffins.
If you have kids and want an alternative, NON-caffeinated muffin for them, these Raisin Bran Muffins are always a hit with my kids!
The amazing thing about this recipe is that it starts with a box of Raisin Bran (easy)…and you can keep the batter in the fridge for a month and just scoop some into muffin pans to bake when you’re ready. They’re so much fresher this way!
Could I use whole wheat flour or part almond flour to add some protein and remove a little guilt!
Thatās a great idea! Just be sure to add a little extra liquid when replacing all purpose flour with either of those. š
Is the chocolate unsweetened or semi sweet?
Itās dark chocolate – sweetened