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:
- All-Purpose Flour
- Almond Flour
- Granulated Sugar
- Baking Powder
- Baking Soda
- Espresso powder
- Almond Milk
- Coconut Oil, melted
- Pure Vanilla Extract
- Chocolate chips
- 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 Espresso Chocolate Chip 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 Espresso Chocolate Chip 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.