Espresso Muffins with Chocolate Chips

As one grows older, taste in food changes, and that's speaking from experience. Muffins were not my favourite before, same goes for coffee but now, I love muffins, and I love coffee even more! Anything coffee goes for me so I definitely had to make muffins, the coffee way.

Here I used espresso coffee but was a tad disappointed that the coffee taste did not come through that much. Chocolate chips added kinda took over the overall taste, making it more like chocolate chip muffins. Nevertheless, I still would like to share it here, for those who love coffee, but nt too strong tasting though.

Moist and soft centre muffins 

for our breakfast

Espresso Muffins with Chocolate Chips
Adapted from Ellena Guan's Chocolate Chip Muffins, with slight variations

Makes 6 Regular Muffins (I made 10 small muffins)

Dry Ingredients - (A) 
• 165g All-purpose Plain Flour
• 2 Teaspoon Baking Powder
• 1/2 Teaspoon Sea Salt

Wet Ingredients - (B)
• 1 Large Egg (60g)
• 70g Caster Sugar
• 120ml Espresso coffee without sugar (cooled to room temperature)
• 60ml Vegetable Oil
• 1/2 Teaspoon Vanilla extract 


• Desired amount of chocolate chips for mixing or sprinkling

1. Preheat oven to 200°C (392°F) and line muffin tins with muffin liners or alternatively grease muffin tin. 

2. Stir Ingredients (A) together in a bowl till well-mixed and set aside. 

3. Whisk Ingredients (B) together using a hand whisk starting with egg and sugar till combined then followed by the rest.

4. Pour mixture (B) into (A), using a spatula gently fold mixture to combine until no trace of flour is found (the batter will be thick and lumpy so do not over mixed it). 

5. Lastly fold in chocolate chips and spoon batter into prepared muffin tin all the way to the brim (do not 't worry the batter will not overflow). Top with optional chocolate chips or walnut on top before baking. 

6. Bake at 200°C for the first 5 minutes and then reduce temperature to 180°C for another 25 - 30 minutes until surface is browned and a skewer inserted in the center and comes out clean. 

7. Remove muffin tin from the oven and allow the muffins to cool in the tin for at least 10 minutes before removing it on a wire rack. 

Chocolate Chip Muffins

Another nice bake from my new (and lovely!) oven. Hehe! Cannot help but rave about this new toy. 

It's been some time since I last baked muffins and I was craving for some. 

Freshly out from the oven

Want some?

And so I made a batch of yummy choc chip muffins, credit to Ellena Guan of Cuisine Paradise!! It was great when paired with a cup of good coffee, and I thought tea would do well too!

Simple, fuss free and short baking time. Muffins are just so easy :)

Chocolate Chip Muffins
Recipe by Ellena Guan of Cuisine Paradise
Makes 6 Regular Muffins 

Dry Ingredients - (A) 
• 165g All-purpose Plain Flour
• 2 Teaspoon Baking Powder
• 1/2 Teaspoon Sea Salt

Wet Ingredients - (B)
• 1 Large Egg (60g)
• 80g Caster Sugar
• 120ml Fresh Milk
• 60ml Vegetable Oil
• 1/2 Teaspoon Vanilla Extract


• 80g Mini Chocolate chips
• Some Walnuts (whole), optional
• 20g Mini Chocolate Chips (extra), optional

1. Preheat oven to 200°C (392°F) and line muffin tins with muffin liners or alternatively grease muffin tin. 

2. Stir Ingredients (A) together in a bowl till well-mixed and set aside. 

3. Whisk Ingredients (B) together using a hand whisk starting with egg and sugar till combined then followed by the rest (I replace vanilla extract with 1/2 vanilla bean pod). 

4. Pour mixture (B) into (A), using a spatula gently fold mixture to combine until no trace of flour is found (the batter will be thick and lumpy so do not over mixed it). 

5. Lastly fold in chocolate chips and spoon batter into prepared muffin tin all the way to the brim (do not 't worry the batter will not overflow). Top with optional chocolate chips or walnut on top before baking. 

6. Bake at 200°C for the first 5 minutes and then reduce temperature to 180°C for another 25 - 30 minutes until surface is browned and a skewer inserted in the center and comes out clean. 

7. Remove muffin tin from the oven and allow the muffins to cool in the tin for at least 10 minutes before removing it on a wire rack. 

巧克力豆松饼
数量：６个松饼   

材料（A）
165克面粉
2茶匙发粉
1/2茶匙海盐

材料（B）
1个鸡蛋（60克）
80克砂糖
120毫升鲜牛奶
60毫升植物油
1/2茶匙香草精

80 - 100克迷你巧克力豆

做法:
1.预热烤箱至200度。把小纸杯放在松饼盘里备用。
2.材料 (A）筛匀在碗中，备用。
3.材料 (B）从鸡蛋和砂糖开时顺序搅拌均匀。
4.把混合液体（B）倒入（A）然后轻轻用橡皮刮刀把它们拌匀。（切记不要过度混合以免松饼变硬） 
5.之后加入巧克力豆再拌2－3次，然后将面糊分别倒入小纸杯 (你可以在上面撒些巧克力豆或核桃) 再放进预热200度烤箱烤5分钟让松饼因热度膨胀。
6.接着把温度挑低到180度再烤25－30分钟直到松饼表面呈现金黄色即可。

Espresso Chocolate Muffins

It's been a good 2 weeks' break from work, housework, cooking and baking. Basically everything! Had great great fun in Japan (even though there were quite some eventful happenings to me during the trip) but all is well. We had fun and laughter throughout our 12D10N of F&E vacation in Hokkaido.  Love the people, the culture, the food and scenery there.  Oh and the weather too!  How am I missing all these the very moment we touched down in Singapore.

It was my 4th time to Japan, but the first time to Hokkaido. I had great hopes for this trip and the chosen destinations did not disappoint me at all.  I wanna go back there again!

Now before I get too carried away on my little holiday, I need to get back on my overdue posts.  I am still in the midst of picking myself up from lazing too much during the past 10 days, so pardon me for the creeping updates.

I am not quite a muffin person but had to bake these since it had both chocolate and coffee in them :)

Espresso Chocolate Muffins
Recipe by A Matter of Taste

250 g plain flour
2 tsp baking powder
½  tsp baking soda
2 tbsp cocoa
170 g caster sugar
1/2 cup almond flakes
200 ml milk
50 ml strong espresso
80 ml oil
1 large egg
1 tsp vanilla extract

1. Preheat oven to 180 C. Line muffin tray with paper liners.

2. In a bowl, whisk together the milk, espresso, oil, egg and vanilla extract.

3. In another large bowl, combine the flour, baking powder and soda, cocoa, sugar and almond flakes. Using a wooden spoon or spatula fold all the wet ingredients into the dry ingredients and stir only until they’re combined.

4. Fill the muffin cups with the batter. Place in the oven and bake about 20 – 22 minutes. Transfer to a wire rack and let cool for about 15 minutes before covering them with ganache.

Ganache (I left out the ganache. Just wanted my muffins ganache-less :P)

1/2 cup thickened cream
100 g dark chocolate (you can also use a milk chocolate)
2 tbsp coffee or 1 tbsp coffee liquer

1. In a small saucepan over low-medium heat, bring cream to a simmer. Add the chocolate. Stir until smooth. Remove from the heat and add coffee or liquer.

2. Allow the ganache to cool for about 5 minutes before topping the muffins.

Blueberry Muffins

Blueberries are going cheap now in the supermarkets and I have punnets of them lying around in my fridge. Nice, plump and sweet, good when mixed in oats and best for muffins!

I aren't giving blueberry muffins a miss for sure with the abundance of it I have on hands. And so I baked them.

Slight crispy crumbs on the outside, fluffy and moist on the inside. Yummy!

Blueberry Muffins
Recipe by Noob Cook
Makes approx. 12

• 190 grams (about 1 1/2 cups) plain flour
• 1 1/2 eggs beaten
• 1/2 tbsp baking powder
• 225 grams (1 cup) caster or super fine sugar
• 150 grams blueberries
• 125 ml (1/2 cup) milk
• 1 tsp pure vanilla extract
• 65 grams butter, softened

1. Sift flour, baking powder and sugar together, and mix well.
2. Add in milk, vanilla extract, eggs and butter and stir until just blended (and lumpy). Be careful not to over mix as it will result in a tough texture.
3. Fold in the blueberries into the mixture. Place baking cases in muffin tins. Spoon the mixture into the cases till almost full.
4. Bake for 20 minutes in preheated oven of 200°C (392°F) or until slightly golden brown. Allow to rest for several minutes before serving. Store for a day in an airtight container. Freeze extras in ziplock bags and whenever you need a muffin or two, toast them for a few minutes in the oven till they are warm.

Chocolate Chip Muffins

Wanna bake something simple for a weekday breakfast?  Do these!  Fast and simple. Little washing up too.

Do your little part of saving the earth by leaving out muffin and cupcake liners when you bake these dainty quick-bread. I baked them in silicon muffin tray and cups. They look equally delish too, don't they? :P

Chocolate Chip Muffins

Recipe by The Little Teochew

Makes 12 regular muffins

(A) Dry ingredients
- 330g (3 cups) plain flour
- 4 tsps baking powder
- 1 tsp salt

(B) Wet ingredients
- 2 eggs, at room temperature 
- 225g (1 cup) sugar (I reduced to 170g)
- 236ml (1 cup) milk, at room temperature 
- 118ml (1/2 cup) vegetable oil
- 1/2 tsp pure vanilla extract

Chocolate chips
- 160 to 180g (1 cup semi-sweet chocolate chips - I used mini ones)


1. Preheat oven to 220°C (425°F). Lightly grease muffin tins, including the rims.

2. Whisk (A) briefly in a bowl to mix. 

3. Mix (B) in a medium bowl - eggs and sugar first, followed by the rest. 

4. Add (B) to (A). Fold gently to combine - using either a spatula or spoon - until no streaks of flour remain. The batter should look lumpy and thick.

A tip on folding: 
- We want to combine the ingredients in as few strokes as possible. The less we handle the batter, the fluffier the muffins. Start folding in long, broad strokes, scraping the ingredients from the bottom of the bowl in an upward motion. 

5. Sprinkle in the chocolate chips and fold in 2 to 3 strokes to combine.

6. Spoon batter into prepared muffin tins all the way to the brim. 

I filled my batter right to the brim as per the recipe and true enough, no spills or overflow, and the dome rose nicely!

My muffins in silicon cups

7. Important step: bake at 220°C for the first 5min and then turn the temperature down to 190°C for another 25min. Those first 5min will provide that crucial rise to help produce those beautiful domes. After the muffins are done, allow them to cool for 10min in the tin before removing.