Brown Sugar Espresso Muffins (Vegan)
Brown sugar and espresso make up one of my absolute favorite flavor combinations. If you are as much of a fan as I am, these muffins will not disappoint. They have a wonderfully light and tender crumb, are filled with the deep, rich flavor of dark brown sugar, and flavored with a generous amount of espresso powder. These muffins are dairy and egg-free, incredibly easy to prepare, and perfect for breakfast, brunch, or an afternoon snack. This recipe makes 6 jumbo muffins, feel free to make standard size muffins but remember to adjust your bake time.
PREP TIME
15 minutes
COOK TIME
33 minutes
INGREDIENTS
12
Serves: 6
Ingredients
- 10 Tbsp10 Tbsp10 Tbsp Plant-Based Butter, -melted
- 10 Tbsp10 Tbsp10 Tbsp Almond Milk Yogurt, -room temperature (150 grams) (any plant based yogurt will work)
- 10 Tbsp10 Tbsp10 Tbsp Oat Milk, Organic, -room temperature (150 ml) (any plant based milk will work)
- 255 grams255 grams255 grams All Purpose Flour, (2 cups + 2 tbsp)
- 2 tsp2 tsp2 tsp Baking Powder
- .5 tsp.5 tsp.5 tsp Baking Soda
- 1 tsp1 tsp1 tsp Apple Cider Vinegar
- 175 grams175 grams175 grams Dark brown sugar, (3/4 cup + 2 tbsp)
- 1 Tbsp1 Tbsp1 Tbsp Vanilla Extract
- 1 Tbsp1 Tbsp1 Tbsp Espresso Powder, + extra for the tops of the muffins
- .5 cup.5 cup.5 cup Enjoy Life Semi Sweet Mini Chocolate Chips, -Plus extra for the tops of the muffins
- 1 pinch1 pinch1 pinch Turbinado Sugar, -to sprinkle over the tops of the muffins
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- To a small bowl, add the flour, baking powder, baking soda, and espresso powder; whisk to combine and set aside.
- To a large measuring cup, add the yogurt, milk, vanilla extract, and apple cider vinegar. Whisk to combine and set aside.
- To a medium bowl, add the melted butter and dark brown sugar. Whisk to combine – about 30 seconds.
- Add the milk mixture to the sugar mixture. Whisk to combine – about 30 seconds to a minute.
- Add the dry ingredients to the wet ingredients. Fold the dry ingredients in until no more flour can be seen. Don't worry if it is a little lumpy. Don't over mix.
- Cover and place the batter in the refrigerator for 30 minutes.
- Prep a 6-cup jumbo muffin pan by greasing or lining with parchment paper or jumbo muffin liners and preheat the oven to 425F
- Remove the muffin batter from the refrigerator. Fold in the mini chocolate chips. Divide the batter among the 6 muffin cups – about a heaping ¼ cup of batter each. Sprinkle a few mini chips over the top of each muffin along with a little turbinado sugar and espresso powder.
- Bake the muffins at 425F for 8 minutes. Reduce the temperature of the oven to 375F and bake the muffins for an additional 20 to 25 minutes. The tops of the muffins are browned and a toothpick inserted comes out clean.
- Let the muffins rest in the pan for 5 minutes before transferring them to a cooling rack. Let the muffins cool slightly before serving.
- Store the muffins in an airtight container at room temperature.
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About This Recipe
Show nutritional information
Baked Goods Cupcakes & Muffins Desserts Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 286 |
| Fat: | 18 g |
| Carbohydrates: | 25 g |
| Protein: | 4 g |
| Cholesterol: | 0 g |
| Sodium: | 227 mg |
| Fiber: | 1 g |
| Sugars: | 2 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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