Chocolate Espresso Muffins (aka Get Your Ass Outta Bed Muffins)

Hey Beautiful! How are you? How’s the weekend treating you? I made us chocolate espresso muffins that doubles as an excellent cupcake. We load in heaps of chocolate chips + espresso and call it breakfast on-the-go. The espresso comes in the form of fresh-brewed espresso + finely ground espresso…in a pinch you could use some strong-brewed coffee in its place. So no worries there.

My days have been filled with heaps of planning for The Cookie Book — we are just one month from release day and I can hardly wait to share it. Frankly, I worked my ass off for a really long time and now I feel like we just get to party and clink wine glasses and small talk butter and sugar. Not sure life gets much better.

There are lots of logistical things happening now, like organizing signings and parties and events and giveaways (see below) and lots of fun stuff. There will be a chocolate chip cookie baking class in Brooklyn (so looking forward to this…you have no idea), Lucini is throwing a swanky little release party (which I’m so flipping excited about) and there will be signings in NY, LA, SF, OC and maybeeeee Chicago and Portland. Keep an eye on this page for updates (there are some dates in there now) and always email (or comment below) with any questions. The most exciting part is getting to see all of you, sip some wine and talk cookies.

A QUICK NOTE ON PRE-SALE GIVEAWAYS: 

Pre-sales are very important to a book — they inspire bookstores to carry it + you get the book first, before anyone else! I am starting pre-sale giveaways next week and they include The Cookie Book Luxe Sprinkles (yep, I had a sprinkle blend custom made just for us); really cute canvas shopping bags that say Get Stuffed (the name of the stuffed cookie chapter and PS these are SO CUTE); my favorite madeleine tin (I have two sets of these to giveaway); and OF COURSE I will be giving away some signed copies of The Cookie Book before it even hits the stores. All you have to do is email your receipt/proof of purchase to [email protected] (just need a screenshot/photo of proof of purchase). Keep your eyes peeled in your inbox and/or on Instagram for when I announce the giveaways for more details. I’ll be doing one pre-sale giveaway a week until the book releases! ***US + Canada addresses only.

Get your copy of The Cookie Book here!

OK, back to these espresso muffins… they are endlessly adaptable. You could easily ditch the espresso and just add an extra 1 tablespoon of buttermilk in its place and skip the ground espresso. You could add a heaping tablespoon of raspberry jam to the middle of the batter (are you feeling me on this?)…or maybe peanut butter? I think they’re quietly whispering that they’d like cacao nibs sprinkled over the tops for some crunch. Sea salt flakes? Why not? You do you.

Bottom line is, we’re getting jacked up on basically a cupcake masquerading as a muffin for breakfast. You’re welcome and my love for you runs deep.

Let’s get our espresso muffins on, shall we?

Chocolate Espresso Muffins
(aka Get Your Ass Outta Bed Muffins)

Makes 15 Muffins

INGREDIENTS

For the Cakes

• ½ cup unsalted butter, melted
• ½ cup granulated sugar
• ¼ cup light brown sugar, packed 
• 2 large eggs, room temperature
• 1 tablespoon fresh-brewed espresso or strong coffee
• 2 teaspoons real vanilla extract
• 1 1/3 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon finely ground espresso*
• 3/4 teaspoon sea salt
• 1 cup buttermilk, shaken and at room temperature
• 7 ounces dark chocolate chips

*I use a Nespresso espresso pod for this. You could sub in any finely ground coffee or as noted in the comments below, espresso powder.

INSTRUCTIONS

1. Preheat the oven to 375F and place a rack in the top 1/3 of the oven, at least 6-inches from the heat source. Grease a regular muffin tin or use muffin liners.
2. In a large bowl, whisk together the butter, granulated sugar, brown sugar, eggs, espresso and vanilla until completely blended together.
3. In a medium bowl whisk together the flour, cocoa powder, baking soda, baking powder, ground espresso and sea salt. Alternate adding the flour mixture and the buttermilk into the butter mixture in two batches, ending with the buttermilk. Stir until barely combined and you still see streaks of flour. Fold in the chocolate chips, reserving about 3 tablespoons of chocolate chips for the tops of the muffins. Scoop the batter into the muffin liners and fill until just barely ¾ full. Let the muffins sit for 15 minutes before putting in the oven; this helps them get a wee more rise (and is optional). 
4. Coarsely chop the 3 tablespoons of chocolate that you set aside and sprinkle over the tops of the espresso muffins.
5. Bake for 15 minutes in the top third of the oven or until a toothpick comes out clean. You want the tops to be puffed up. For best results, bake one tin at a time.
6. Let cool in the muffin tin for about 10ish minutes, then use a butter knife to help get them out to finish cooling on a rack.
7. Thank you for making these espresso muffins!! Tag me on social @displacedhousewife #displacedhousewife so that I can see your beautiful creations!!!

ON MY MIND

*First, WordPress changed its interface for inputting blog posts and I’m really digging the photo thing and I am loathing the formatting. It feels stiff. And I can’t figure out how to make a bulleted list unless I copy and paste from Word or Google and ain’t NOBODY got time for that.

*If you’re looking for something simple, fluffy, funny and easy to watch, might I suggest The Good Place on Netflix? 

*I really want to talk about what is happening with The Affair but I don’t want to blow it for anyone that isn’t caught up but HOLY SHIT.

*Feeling excited for fall. I’m already thinking about all the things I get to make with pumpkins and apples. Do you love me or hate me for this?

OK, that’s all I got. PEACE.

Rebecca xoxox

Chocolate Espresso Muffins (aka Get Your Ass Outta Bed Muffins)

These chocolate espresso muffins double as excellent cupcakes. We load in heaps of chocolate chips + espresso and call it breakfast on-the-go.

4.75 from 4 reviews

Print SaveSaved! Rate

Course: Muffins

Cuisine: Breakfast

Servings: 15 muffins

Author: Rebecca Firth

Ingredients

• ½ cup unsalted butter (melted)
• ½ cup granulated sugar
• ¼ cup light brown sugar (packed)
• 2 large eggs (room temperature)
• 1 tablespoon fresh-brewed espresso or strong coffee
• 2 teaspoons real vanilla extract
• 1 1/3 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon finely ground espresso*
• 3/4 teaspoon sea salt
• 1 cup buttermilk (shaken and at room temperature)
• 7 ounces dark chocolate chips

Instructions

• Preheat the oven to 375F and place a rack in the top 1/3 of the oven, at least 6-inches from the heat source. Grease a regular muffin tin or use muffin liners.
• In a large bowl, whisk together the butter, granulated sugar, brown sugar, eggs, espresso and vanilla until completely blended together.
• In a medium bowl whisk together the flour, cocoa powder, baking soda, baking powder, ground espresso and sea salt. Alternate adding the flour mixture and the buttermilk into the butter mixture in two batches, ending with the buttermilk. Stir until barely combined and you still see streaks of flour. Fold in the chocolate chips, reserving about 3 tablespoons of chocolate chips for the tops of the muffins. Scoop the batter into the muffin liners and fill until just barely ¾ full. Let the muffins sit for 15 minutes before putting in the oven; this helps them get a wee more rise (and is optional).
• Coarsely chop the 3 tablespoons of chocolate that you set aside and sprinkle over the tops of the espresso muffins.
• Bake for 15 minutes in the top third of the oven or until a toothpick comes out clean. You want the tops to be puffed up. For best results, bake one tin at a time.
• Let cool in the muffin tin for about 10ish minutes, then use a butter knife to help get them out to finish cooling on a rack.

Notes

*I use a Nespresso espresso pod for this. You could sub in any finely ground coffee or as noted in the comments below, espresso powder.

Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo