Espresso Muffins.

Espresso Muffins

I had this recipe when my kids were in pre-school. Another mom had made them and we all went crazy for them.I asked for the recipe and of course I put my own spin on it. Love to serve these at a brunch, or have them on the counter, ready to go anytime. They offer a great jolt of caffeine! They somehow feel a little elegant too. I hope you enjoy them!

Espresso Muffins.
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Espresso Muffins with Chocolate Caramel Ganache

A perfect way to get a mid-morning jolt of caffeine
Course: Beginnings
Cuisine: American
Keyword: coffee, espresso, ganache, muffin
Servings: 14



  • 2 Cups All-Purpose Flour
  • 3/4 Cup Granulated White Sugar
  • 2-1/2 tsps. Baking Powder
  • 1/2 tsp. Kosher Salt
  • 1 Cup Whole Milk
  • 2 Tbs. Javy Coffee Extract
  • 1/2 Cup Butter, melted
  • 1 Lg. Egg, beaten
  • 1 tsp. Vanilla
  • 3/4 Cup Mini Chocolate Chips


  • 8 oz. Heavy Cream
  • 8 oz. Chocolate of your choice
  • 2 Tbs. ready made caramel sauce


  • Preheat oven to 375°
    Line muffin tin with liners.
  • In a large bowl whisk together flour sugar, baking powder and salt.
    In a small bowl, whisk together milk and coffee. Stir in butter, egg and vanilla until well combined.
  • Stir liquid ingredients into dry ingredients, until just moistened.
    Fold in chocolate chips.
  • Fill each muffin cavity until about 3/4 full.
    Bake for 18-20 minutes.
    Let cool in tin for 5 minutes. Then let remove to a rack and cool completely.


  • Bring the heavy cream to a simmer. Do not boil. I usually do this is the microwave, for about 1 minute.
    Put the chips in a microwave safe bowl. Pour the hot cream over over the chips and let sit for 2-3 minutes. Then stir until smooth.
    Once your chocolate mixture is smooth stir in you caramel sauce.
  • Dip each cooled muffin in to ganache and let set up.
    Keep any unused ganache in the fridge for up to a week. It's like grown-up Nutella.

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