Chocolate Espresso n’ Pistachio Mini Muffins (Edit recipe)

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Because sometimes you need a little chocolate-y muffin to enjoy with your daily espresso! Instant espresso powder elevates the chocolate in these little gems. For an extra kiss of chocolate, I used Maizly Chocolate Milk, winner idea! If you need a gluten free version, sub the Primal Palate Gluten Free All Purpose Flour 1:1 or if you need a PALEO version, check out this fan fav, Mint Chocolate Chip muffin--simply add the espresso powder and skip the mint essential oil. Check out my MUFFIN TO IT collection where you’ll find almost 30 muffin scrumptious recipes!

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PREP TIME

15 minutes to 20 minutes

COOK TIME

9 minutes to 11 minutes

INGREDIENTS

14

Serves: 12-15

Ingredients

1 cup Chocolate Cornmilk - Maizly
1 Tbsp Lemon Juice
1 cup Brown Sugar
.5 cup Butter, Salted, melted and slightly cooled, can sub ghee, coconut oil or dairy free butter as needed
6 Tbsp Cocoa Powder
2 Tbsp Avocado Oil
1 whole Egg, room temperature, slightly whisked
2 Tbsp Espresso Powder, see link above for the variety I used
1 tsp Vanilla Extract
2 cups Unbleached Bread Flour - 5 lbs - Lehi Mills, standard all purpose flour, sub Primal Palate g/f flour 1:1 as needed
1 tsp Baking Soda
.25 tsp Vanilla Baking SALT - am.Niccoli
.75 cup Semi-Sweet Chocolate Chips, + additional for topping, choose your favorite variety
.5 cup Pistachios, Roasted, oughly chopped + additional for topping, or raw

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Process

Cook Mode

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

Preheat your oven to 385°, line mini muffin tins with liners and set aside.
Add the chocolate milk and lemon juice to a medium sized mixing bowl, whisk to combine and allow to set for about 5 minutes.
To that mixture, add the brown sugar, butter, cocoa powder, avocado oil, egg, espresso powder and vanilla. Whisk this very well to ensure the egg is fully incorporated, set aside.
Add the flour, baking soda and salt to another mixing bowl, whisk to combine. Toss in the chocolate chips and pistachios.
Pour the chocolate mixture into the dry ingredients and using a rubber spatula fold the batter together and fully incorporate.
Scoop or spoon into the prepared mini muffin tin, filling to the top edge. If you want to garnish each muffin top, add a few chocolate chips and chopped pistachios to the top of each. You should get about 30 mini muffins. See note if you decide to make a standard sized muffin instead.
Bake for 9-11 minutes or until the center bounces back when slightly pressed.
Remove from the oven and allow to cool for 3-4 minutes, then remove to a cooling rack to finish cooling. Be sure to enjoy one warm, they’re truly so scrumptious!

Notes

TO FREEZE: These freeze very well! Once cooled, simply slide the cooling rack into your freezer until they’re individually frozen, then place them into a freezer safe zipper bag and enjoy a little treat with your next lil cup of espresso time!
STANDARD MUFFINS: If you prefer to make standard sized muffins, you will just need to line the appropriate muffin tin and adjust baking time to around 22-25 minutes. You should get 9-10 large muffins or 10-12 medium sized muffins depending on how full you fill your muffin tins.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	433
Fat:	19 g
Carbohydrates:	58 g
Protein:	7 g
Cholesterol:	20 g
Sodium:	228 mg
Fiber:	5 g
Sugars:	21 g
Sugar Alcohol:	0 g
Calculated for total recipe.