These delicious moka chocolate chip muffins pair perfectly with a warm cup of coffee. This breakfast recipe is adapted from Kaldi's Coffeehouse.
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Course: Breakfast
Cuisine: American
Keyword: best chocolate chip muffin recipe, best muffin recipe, chocolate chip muffins, chocolate muffins with coffee, easy chocolate chip muffin recipe, espresso muffins, how to make Kaldi chocolate muffins, Kaldi chocolate chip muffins, Kaldi Moka Chocolate Chip Muffin Recipe, moist chocolate chip muffins, moka chocolate chip muffins
Servings: 20Muffins
Calories: 174kcal
Author: Whitney Reist | Sweet Cayenne
Ingredients
¼cupfreshly brewed espresso (I use a stovetop Moka pot and Illy ground espresso to make this)
⅓cupplus 1 teaspoon natural cane sugar
⅓cuplight brown sugar
2cupsplus 1 tablespoon white whole wheat flour(I use King Arthur brand)
1teaspoonespresso grind coffee(I use Illy brand)
1teaspoonbaking powder
1teaspoonbaking soda
½teaspoonsalt
½cuplowfat plain yogurt(Greek or regular is fine)
¼cupmilk(I used 1%)
½cupneutral-flavored oil(grapeseed, canola, safflower, or walnut are all good)
2wholelarge eggs (at room temperature and slightly beaten)
1tablespoonvanilla extract
1 ⅓cupsemi-sweet chocolate chips
Instructions
Stir the one teaspoon of cane sugar into the freshly-brewed espresso and let cool to room temperature. This will keep the coffee from becoming bitter as it cools *(see notes).
In a large bowl, combine the sugars, 2 cups of flour, ground espresso, baking powder, baking soda, and salt by stirring with a whisk. Set aside.
In a separate large bowl, whisk together the yogurt, milk, oil, eggs, vanilla, and cooled espresso until well blended.
Add the dry ingredients to the wet and whisk until just combined. Do not overmix. Add the remaining 1 tablespoon of flour to the chocolate chips and stir to coat the chips. Use a rubber spatula to gently fold the chocolate chips into the batter until just incorporated, scraping down the sides and bottom of bowl as you fold.
Fill the lined muffin wells ⅔ full. Bake for 16-20 minutes until the center of each muffin is just set and springs back when touched. Remove muffin pans from oven and transfer to a wire rack to cool for 5 minutes. Carefully remove the muffins from each pan and place on a wire rack to cool slightly - serve warm or at room temperature!
Store leftover muffins at room temperature for up to 3 days or refrigerate for up to 1 week.
Video
Notes
If you don't have a stovetop espresso maker, instant espresso dissolved in hot water will be fine - I would recommend the Delallo brand for this!