If there is one single thing that gets me through any given day, it is coffee, hands down. No questions asked. If I go a day without coffee, it’s not a good day. Is it an addiction? Perhaps. But does it make me happy? Absolutely. And if I ever run out of my beloved cold brew for a day, and still need my fix of coffee… moist Espresso Chocolate Chip muffins to the rescue.
I won’t deny it, I have such a newfound love of baking with espresso. It adds such a great flavor, especially when it’s paired with chocolate! Or in this case, bananas AND chocolate. Not that espresso isn’t great on its own, but when we can enjoy a cup of coffee and espresso in a delicious muffin?! Even better.
These muffins are filled with so many goodies like almonds and chocolate chips, and they are tall, almost bakery-style for maximum deliciousness. They have enough of an espresso kick to be a great add to your morning, but they aren’t so overpowering that you can’t enjoy them for dessert.
Espresso Chocolate Chip Muffin Recipe Tips:
- I recommend using a finely ground espresso powder! You don’t want any weird chunks of espresso in these. I always grind my own espresso beans for fresh flavor and a nice fine grind, but you can of course use store bought grounds!
- When mixing the dry ingredients into the wet, try to simply fold them in rather than vigorously stirring. Folding will keep your muffins suuuuper light and fluffy.