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.
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
DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.