Java Chip Muffins

Tender, coffee-flavored chocolate chip muffins to start your day

Java Chip Muffins

Coffee, light of my life, brew of my being. My morning begins with coffee, always coffee.* I could wax on about this magical decoction that rouses my synapses and wakens my optimism at the start of each day, but I'd rather just add more coffee to my coffee in the form of a java chip muffin.

These java chip muffins amplify our morning cuppa by incorporating both espresso powder and brewed coffee into the muffin batter and espresso glaze. This recipe includes almond flour for moisture, oat flour for heartiness, milk powder for flavor, and brewed coffee for, well, you know. The result is edible coffee in the best way: a crisp-domed, tender-crumbed java-flavored muffin studded with the occasional chocolate chip, topped with a delicious espresso glaze.

What's in these java chip muffins?

Muffin Batter

• Salted browned butter: browning the butter provides a nutty richness

• Sour cream: creates a tender crumb

• Maple syrup: sweetens the muffins

• Eggs: add richness and help bind the batter

• Brewed coffee: provides moisture and coffee flavor

• Espresso powder: boosts the coffee flavor

• Vanilla extract: everything is better with vanilla

• All-purpose flour: provides structure for the muffin

• Almond flour: creates a moister crumb

• Oat flour: adds heft and a healthier bite

• Milk powder: tenderizes the crumb

• Baking powder: helps the muffins rise

• Baking soda: reacts with the acid in the sour cream to help the muffins rise

• Chocolate chips: bits of chocolate make these muffins extra delicious

Espresso Glaze

• Powdered sugar: the main component

• Espresso powder: boosts the coffee flavor

• Kosher salt: just a pinch balances the sweetness

• Maple syrup: adds viscosity and depth of flavor

• Brewed coffee: provides coffee flavor

The steps are simple and come together quickly:

1. Brown the butter and let cool.

2. Combine the remaining wet ingredients.

3. Whisk the dry ingredients together and then add to the wet ingredients.

4. Stir in the brown butter and then fold in the chocolate chips.

5. Scoop into a muffin tin.

6. Bake, cool, glaze, and enjoy!

The first sip of morning coffee is essential; pairing it with a java chip muffin divine. I raise my mug and bid you onward! towards the coffee-fueled potential that awaits when you add these muffins to your morning!

Espresso Glaze

*"I'd rather take coffee than compliments just now."

~Louisa May Alcott, Little Women (1868)

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Java Chip Muffins Makes 12 muffins

Author: Ambika

Welcome to a whole new way to coffee your morning! Inspired by Monique Volz's Espresso Yogurt Chocolate Chip Cake, this muffin recipe includes a nutty brown butter base, coffee two ways in the batter and glaze, and a sprinkling of chocolate chips to round out the flavors. These java chip muffins are a coffee lover's delight, and I hope you enjoy them!

Prep. Time: 20 mins Total Time: 1 hr

Ingredients

Muffin Batter:

• 8 tablespoons (1 stick) salted butter, sliced into 6-8 pieces

• 1/2 cup sour cream, room temp.

• 1/3 cup maple syrup

• 2 eggs, room temp.

• 1/4 cup brewed coffee, cooled

• 1 tablespoon espresso powder

• 1 tablespoon vanilla extract

• 1 cup all-purpose flour

• 2/3 cup oat flour

• 1/3 cup almond flour

• 1 tablespoon milk powder

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 cup semisweet chocolate chips

Espresso Glaze:

• 1/2 cup powdered sugar

• 1/2 teaspoon espresso powder

• pinch of kosher salt

• 1/2 tablespoon maple syrup

• 1-2 tablespoons brewed coffee, cooled

Helpful Equipment: 12-count standard muffin tin, muffin liners, baking spray

Directions

1. Preheat the oven to 425°F. Place a muffin liner in each well and spritz each with baking spray.

2. Brown the butter: Melt the butter in a saucepan over medium heat on the stove. Whisk constantly as the butter melts, crackles, and foams. Continue to whisk and remove the saucepan from the heat once the butter is golden brown, smells nutty, and darker specks appear on the bottom of the pan. The whole process takes about five minutes. Once complete, pour the browned butter (with the golden specks!) into a bowl to cool down for about ten minutes.

3. Combine the wet ingredients: In a large bowl, whisk together the sour cream, maple syrup, eggs, brewed coffee, espresso powder, and vanilla and set aside.

4. Combine the dry ingredients: In a separate bowl, whisk together the all-purpose flour, oat flour, almond flour, milk powder, baking powder, and baking soda. Add this mixture to the bowl of wet ingredients and gently stir until just combined. Take care not to overmix.

5. Add the cooled browned butter to the batter and gently stir until smooth.

6. Fold in the chocolate chips. Then scoop the batter evenly into each muffin well.

7. Bake: Bake for 6 minutes at 425°F, and then reduce the oven temp to 350°F and bake for an additional 12-14 minutes at 350°F or until a toothpick comes out clean. Let muffins cool in the muffin tin for 5 minutes and then remove to a wire rack to cool completely.

8. Prepare the glaze: While the muffins cool, whisk together the powdered sugar, espresso powder and kosher salt. Then add the maple syrup and 1 tablespoon of brewed coffee. If the glaze is too thick, add up to one more tablespoon of brewed coffee until the glaze consistency is to your liking.

9. Drizzle the espresso glaze over warm or cooled muffins, and enjoy!

How to Store: Store completely cooled muffins in an airtight container at room temperature for 3 days or in the fridge up to 5 days.

Java Chip Muffins

Did you try this recipe? Feel free to leave any comments or questions below!