Ingredients
Units Scale
- 2 cups all-purpose flour
- 2/3 cup dark brown sugar
- 1 Tbsp baking powder
- 1 teaspoon cinnamon
- 1/2 tsp salt
- 1 cup whole or 2% milk
- 1 Tablespoon espresso coffee granules
- 1 teaspoon pure vanilla extract
- 1 large egg
- 4 Tbsp butter (1/2 stick, melted)
- 1 1/2 cups mini chocolate chips
Espresso glaze
- 3 Tablespoons boiling water
- 2 Tablespoons instant espresso granules
- 2 cups powdered sugar
Instructions
- Preheat oven to 375° F. Grease a muffin pan or line with paper liners.
- Combine the flour, baking powder, cinnamon and salt. Melt butter in microwave. Let cool.
- In a small bowl dissolve espresso in milk. Set aside.
- In a medium bowl whisk egg. Mix in dark brown sugar, melted butter, milk mixture and vanilla. Mix just until combined. Don’t over mix. Stir in chocolate chips.
- Pour the batter into the prepared muffin pan about 2/3 full and bake immediately.
- Bake 17-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool.
To prepare glaze:
- Boil water. Pour into a small bowl and immediately dissolve espresso granules. Stir until completely dissolved. Stir in powdered sugar. Stir until thickened and smooth. Drizzle over muffins.
- Prep Time: 20 minutes
- Cook Time: 17 minutes