I start just about every morning with a cup of coffee, just as many of you probably do. I like to pair my coffee with breakfast, whether it is a piece of toast grabbed on-the-run or a plate of eggs, bacon and biscuits. Muffins are always a good breakfast option in my kitchen, as they can both be a stand-alone morning snack or part of a larger meal. These bite-size Espresso Chip Mini Muffins already have coffee in them, complimented with plenty of rich chocolate chips.
Most mini muffin recipes start with the same amount of batter used to make full sized muffins, so the recipes yield about three dozen mini muffins. A big batch is great if you’re entertaining, but may not be idea if you only have a couple of people to serve. This recipe makes 1 1/2 dozen muffins, which is enough for 6-8 servings. The only problem with the scaled down recipe is that you only need half an egg for it. To get half an egg, simply beat a whole large egg in a small bowl, then remove 2 tablespoonfuls for use in your batter. The rest of the egg can be discarded or combined with other eggs to make a scramble to serve alongside your muffins.
I used instant espresso powder for the coffee flavor in these muffins. Instant espresso powder, which is available in most grocery stores, has a more intense flavor that instant coffee. Starbucks Via also works well if you happen to have that on hand. I opted for semisweet chocolate chips here, however milk chocolate chips will also work well because the muffins are not too sweet.Â The muffins are best when they are fresh out of the oven and still slightly warm, when the chocolate chips are a little bit melty. That said, they’ll keep well in an airtight container for a day or two after they have cooled.
Espresso Chip Mini Muffins
1 cup all purpose flour
1/2 cup sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tbsp vegetable oil
1 1/2 tsp instant espresso powder
2 tbsp egg (1/2 large, beaten egg)
1/2 cup milk
1/2 tsp vanilla extract
1/3 cup chocolate chips
Preheat oven to 375F. Lightly grease a mini muffin pan.*
In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.
In a small bowl, whisk together vegetable oil, instant espresso powder, egg, milk and vanilla extract. Pour coffee mixture into the flour mixture and stir until the batter comes together. Fold in chocolate chips.
Divide batter evenly into prepared pan, filling each cavity about 3/4 full.
Bake for 11-13 minutes, until the muffins spring back when lightly pressed and a toothpick inserted into the center comes out clean, or with only a few crumbs attached. Turn muffins out onto a wire rack to cool completely.
*If your pan only has 12 cavities, bake one batch of muffins, then cool the pan and bake the rest of the batter.