Brown Butter Chocolate Chip Espresso Muffins

Brown Butter Chocolate Chip Espresso Muffins. Fluffy bakery style muffins packed with deep espresso and rich coffee flavors!

How do you like your coffee? Black? With sugar? With cream? Well I prefer mine in muffin form! 😉

I acquired a taste for coffee a few years back not because I need or rely on caffeine, simply because I like the taste. Coffee is a wonderful flavor addition to all sorts of foods and baked goods and that’s what inspired me to create this recipe!

These Brown Butter Chocolate Chip Espresso Muffins are like the pinnacle of breakfast foods. They take the best and coziest breakfast drink (coffee) and combine it with one of the best breakfast treats (chocolate chip muffins) – it doesn’t get much better than that!

Another element that really makes these muffins next level is the added chocolate chips and coarse sugar on top. Not only do they make the muffins look gorgeous, but the coarse sugar adds a wonderful sparkle and delicious crunch when you bite!

If you also love coffee flavored foods check out these recipes:

Healthy Protein Caffè Mocha

Mocha Chocolate Chip Protein Bars

Iced Protein Caffè Mocha

Want to get your nutrition dialed in? Explore our services and contact us!

Print Recipe

Brown Butter Chocolate Chip Espresso Muffins

Servings

muffins

Ingredients

• 2 3/4 cup (340 g) all purpose or white wheat flour
• 1 tbsp + 1 tsp baking powder
• 1 1/4 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cup (250 g) granulated sugar
• 1 tbsp + 1 tsp espresso powder
• 1/2 cup (120 g) unsalted butter
• 3 eggs
• 1/2 cup (119 mL) milk
• 1 tbsp vanilla extract
• 1 1/2 cups + 1/4 cup (360 g) semisweet chocolate chips
• coarse sugar for sprinkling on top

Servings muffins Ingredients 2 3/4 cup (340 g) all purpose or white wheat flour 1 tbsp + 1 tsp baking powder 1 1/4 tsp baking soda 1/2 tsp salt 1 1/4 cup (250 g) granulated sugar 1 tbsp + 1 tsp espresso powder 1/2 cup (120 g) unsalted butter 3 eggs 1/2 cup (119 mL) milk 1 tbsp vanilla extract 1 1/2 cups + 1/4 cup (360 g) semisweet chocolate chips coarse sugar for sprinkling on top

Instructions

1. How to brown butter: Slice the butter stick into a few smaller pieces. Place into a skillet over medium heat and whisk frequently. Butter will melt gradually and then foam up a bit. Watch carefully as brown specks begin to form at the bottom of the pan, a nutty smell should emerge. Remove from heat and pour into a bowl to stop the butter from cooking further and burning.
2. Preheat oven to 425º F. Line a muffin tin with liners.
3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and espresso powder.
4. In another bowl, whisk together the browned butter, eggs, milk, and vanilla extract. Make a well in the dry ingredients. Add wet mixture into the well and stir until thoroughly mixed.
5. Add 1 1/2 cups chocolate chips and fold in gently until just evenly incorporated.
6. Scoop even amounts of batter into the prepared muffin tin. Sprinkle the additional 1/4 cup of chocolate chips and coarse sugar to taste across the top of the muffins.
7. Bake muffins for 7 minutes at 425°F. Keep oven closed, reduce temperature to 375°F and bake for 8 more minutes or until the muffins are golden brown and an inserted toothpick comes out clean.
8. Muffins are delicious warm from the oven or rewarmed in the microwave! Store extras in an airtight container for up to a week.