Espresso Chocolate Chip Muffins

Vegetarian | Dairy

Espresso Chocolate Chip Muffins

I’ve been told that these espresso chocolate chip muffins are the best muffins I’ve ever made, which considering how many muffins I’ve baked means they’re pretty darn fantastic.

They use flour, almond meal and oats which gives them a nice texture and taste. Flavored with espresso powder, a dash of cinnamon and large chocolate chunks; they’re the muffins to bake when you want something a little more special. 

Muffins with espresso and chocolate chips
Espresso Chocolate Chip Muffins
Print Recipe
Dairy | Vegetarian |
These espresso chocolate chip muffins are the best muffins you'll ever make! A base of flour, almond meal and oats adds a nice crumbly texture. They're flavored with espresso, cinnamon and dark chocolate for a sweet treat.
Servings
12 muffins
Servings
12 muffins
Muffins with espresso and chocolate chips
Espresso Chocolate Chip Muffins
Print Recipe
Dairy | Vegetarian |
These espresso chocolate chip muffins are the best muffins you'll ever make! A base of flour, almond meal and oats adds a nice crumbly texture. They're flavored with espresso, cinnamon and dark chocolate for a sweet treat.
Servings
12 muffins
Servings
12 muffins
Ingredients
Muffin
Streusel
You will also need
Servings: muffins
Instructions
  1. Preheat oven to 180°C and line a muffin tray with paper liners
  2. Put butter in a small pot over a medium flame and melt. Remove and allow to cool
  3. Whisk eggs, milk, vanilla and (cooled) melted butter together.
  4. In a large mixing bowl combine flour, oats, almond meal, sugar, salt and baking powder together.
  5. Pour wet ingredients into dry ingredients and mix well. Stir in chopped chocolate.
  6. To make the streusel combine butter, oats, sugar and salt in a small mixing bowl. Use your fingers to mix everything together into a crumble.
  7. Divide the batter into the muffin tins (fill each muffin about 3/4) full). Sprinkle streusel on the top of each muffin
  8. Bake on the middle rack for 20 minutes, until a toothpick inserted into the center comes out clean.
  9. Remove and place on a wire rack to cool for 5 minutes before removing muffins from tin.
Recipe Notes

Make your own oat flour by grinding up oats in a food processor, blender or coffee grinder until they resemble a flour.

Make your own almond meal by grinding almonds in a food processor or blender until they resemble a coarse almond meal.

You can use instant coffee instead of espresso powder and chocolate chips instead of dark chocolate.

Don't have muffin liners? Cut baking paper into squares for makeshift liners

Nutrition per muffin: 318 calories | 34g carbohydrates (17g sugar) | 6g protein | 18g fat

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Muffins with espresso and chocolate chips

recipe adapted from Sprouted Kitchen

Zissy Lewin

Zissy Lewin

Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.
Zissy Lewin
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