Easy Espresso Chocolate Chip Muffin Tops

With espresso instant powder and espresso chips, these dairy-free Espresso Chocolate Chip Muffin Tops are perfect to start your day with, and they are so easy to make! Whip up a batch to enjoy during the week or for a leisurely weekend morning.

This Espresso Chocolate Chip Muffin Tops recipe makes a small batch of 4 muffin tops. These are delicious and portable treats that are easy and quick to whip up.

For me, muffin tops are perfect for an on-the-go breakfast during the week or a leisurely weekend brunch when you don’t want to spend the morning flipping pancakes. And, these Espresso Chocolate Chip Muffin Tops come with a double shot of espresso in the form of instant espresso powder and espresso chips!

I made a batch of these muffin tops during the last week my daughter was here in Atlanta with me, and these did not last long.

What are the ingredients needed for these Espresso Chocolate Chip Muffin Tops?

You will need 1 bowl, 1 spoon, and a baking tray lined with a silpat or parchment paper, along with the following 14 ingredients to make these Espresso Chocolate Chip Muffin Tops:

1. All-Purpose Flour
2. Almond Flour
3. Granulated Sugar
4. Baking Powder
5. Baking Soda
6. Salt
7. Cinnamon
8. Espresso powder
9. Egg
10. Almond Milk
11. Coconut Oil, melted
12. Pure Vanilla Extract
13. Chocolate chips
14. Espresso chips

These Espresso Chocolate Chip Muffin Tops happened as I came across some espresso chips/morsels at the grocery store recently. This is not a sponsored post, I just love these espresso chips, and other than adding them to my coffee and making batches of oatmeal chip cookies with them, I figured I would use them in a batch of muffin tops.

How do you make muffin tops without a muffin top pan?

Once you have all the ingredients, these Muffin Tops are super easy to make. First off, set the oven to preheat. Then, add all the dry ingredients to a large bowl, and give them a good stir. Then add in the wet ingredients and stir well too.

The dough should be slightly wet and hold its form well. So, using the same spoon, spoon multiple spoonfuls onto a silpat or parchment-lined baking tray, and form into four heaps or muffin top shapes. Now, if you happen to have a muffin top pan, use that instead of the lined baking tray. Then bake and boom – in 20 minutes you have a fresh batch of these tasty Muffin Tops ready to enjoy!

These Easy Espresso Chocolate Chip Muffin Tops are slightly sweet, chocolaty, and delicious. They are perfect if you are looking for a midday pick-me-up, just as much as they are for a breakfast. You can double or triple the quantities of the ingredients and bake up extra, so you have some to last you through the week for you and your family.

How do you store these muffin tops?

You can store these in an airtight container, on your kitchen counter, for 2-3 days. Or, you could place them in an airtight container and store them in the refrigerator for a week.

When you want one, remove it from the fridge and let come to room temperature, or place it in an oven preheated to 350 degrees for 5 minutes to warm up, or place it in a toaster oven and toast to heat it up. You could also heat these in your microwave if you are short on time, though do keep in mind that this way of heating them up makes for some soft Espresso Chocolate Chip Muffin Tops.

Love muffin tops? Then grab yourself a copy of this cookbook with 51 muffin-top recipes!

Easy Espresso Chocolate Chip Muffin Tops

4.88 from 8 votes

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Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Author: Shashi

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With espresso instant powder and espresso chips, these dairy-free Espresso Chocolate Chip Muffin Tops are perfect to start your day with, and they are so easy to make! Whip up a batch to enjoy during the week or for a leisurely weekend morning.

Ingredients

• 1/2 cup All-Purpose Flour
• 1/2 cup Almond Flour
• 1/4 cup Granulated Sugar
• 3/4 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda
• 1/8 teaspoon Salt
• 1/2 teaspoon Cinnamon
• 1 tsp Instant espresso powder
• 1 Egg
• 1 tablespoons Almond or Coconut Milk
• 2 tablespoons Coconut Oil melted
• 1 teaspoon Pure Vanilla Extract
• 1/4 cup Chocolate chips I used milk chocolate chips, but you can also use semi-sweet chocolate chips too
• 1/4 cup Nestle espresso chips

Instructions

• Preheat the oven to 350 degrees.
• Add the all-purpose flour, almond flour, baking powder, baking soda, cinnamon, salt, sugar, and instant espresso powder to a large mixing bowl and mix well with a spoon or spatula.
• Then melt the coconut oil by placing it in a microwave-safe dish and placing it in a microwave for 10-20 seconds. Repeat until melted.
• Add melted coconut oil, egg, almond milk or coconut milk, and vanilla extract into the bowl with the dry ingredients and mix well.
• Add in the chocolate chips as well as espresso chips and mix well.
• Place heaping spoonfuls onto a parchment-lined baking tray or a baking tray with a Silpat. Using the spoon/spatula, form the spoonfuls of muffin-top batter into shapes resembling muffin tops.
• Bake at 350 degrees for 20-25 minutes.

Notes

*All microwaves and ovens are not created equal. Baking times and temperatures vary greatly from one to the other. So, please keep this in mind while making these. In the past, I have made muffin tops in a 375-degree oven and baked them for 25-30 minutes, but this time, that timing and temperature did not work.

**Use milk or semi-sweet chocolate chips depending on how sweet you would like these.

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Nutrition

Serving: 1g | Calories: 484kcal | Carbohydrates: 41g | Protein: 9g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 12g | Cholesterol: 47mg | Sodium: 310mg | Fiber: 3g | Sugar: 19g

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