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The Big Bake Theory | Bakestarters

RECIPE: Make-Ahead White Chocolate Chip Espresso Muffins For Breakfasts On The Go

These soft and fluffy muffins are speckled with white chocolate chips, with a pleasant bitter aftertaste from the coffee. Bonus points for the crisp muffin top which we can't get enough of!
RECIPE: Make-Ahead White Chocolate Chip Espresso Muffins For Breakfasts On The Go

We always love it when our bakers are testing out muffin recipes. I mean, muffins are basically cake that you can have for breakfast without getting weird or judgemental looks from others!

Oh and not to forget the crunchy muffin tops, also known as the best and most delicious part of a muffin, in my opinion. If you're a muffin top lover, trust me, you'll love these. These caffeinated treats have a crunchy topping from the addition of white chocolate chips and a sprinkle of demerara sugar prior to baking. Demerara sugar is a crunchy, large-grained raw sugar which is light brown in colour. If you don't have that, feel free to replace it with coarse grain sugar for the same crunch!

white chocolate chip espresso muffins recipeBesides the crunchy muffin tops, these muffins are also less-sweet, super fluffy, and have a pleasant bitter aftertaste from the addition of coffee. We used instant coffee powder for this, but you may also replace it with an equal amount of your favourite espresso powder. If you need more of a coffee kick, you may even add more coffee to it! 

white chocolate chip espresso muffins recipeThe fun thing about baking is being able to experiment with different tastes, textures, flavour combinations and more. One of our colleagues in the office loves her desserts super indulgent and over-the-top, so before we scooped her muffin batter into the muffin cup, we folded in more white chocolate chips. 

If you have a lighter palette, you'll be glad to know that these muffins aren't overly sweet, as the bitterness of the coffee helps to balance out the sweetness of the white chocolate. 

white chocolate chip espresso muffins recipeThe recipe makes about 10 medium muffins, however if you're making for a small group of people, you can halve the recipe to get 5 muffins instead! Fresh out of the oven, these treats are incredibly soft and fluffy. Don't forget to pack them in airtight containers/bags if you're storing it for consumption on another day. We would highly recommend reheating the muffins to get that lovely freshly-baked texture. 

white chocolate chip espresso muffins recipeIf you don't have a muffin pan, and are not ready to invest in one, you can get free-standing muffin cups which do not require a special pan. Just place them onto your cookie sheet, or a flat baking tray. We love how we can bake a huge batch of muffins at one go by using this kind of cups! 

white chocolate chip espresso muffins recipe

White Chocolate Chip Espresso Muffins


100g Unsalted Butter

230g All Purpose Flour

110g Brown Sugar

12g Baking Powder

12g Coffee Powder

200g Milk

5g Vanilla

80g + 50g White Chocolate Chips

30g Demerara Sugar

2x eggs

Extra items: 10x Muffin Liners, 1x Skewer/toothpick

Yield: 10x Medium Muffins


Step 1: In a small heatproof bowl or sauce pot, melt butter over low heat or in the microwave in intervals of 10-15secs. Let it cool.

Step 2: In a medium bowl, add in the milk, coffee powder, vanilla, eggs and cooled melted butter. Whisk until until coffee powder is dissolved and mixture is well combined. 

Step 3: In another bowl/mixing bowl, sift the flour and baking powder. Add in the brown sugar and mix well.

Step 4: Add the wet ingredients from step 2 into the dry ingredients and use a whisk or spatula to fold the dry ingredients in until the mixture is just combined and does not have any visible flour streaks. Do not over-mix.

Step 5: Add in 80g white chocolate chips and fold it in using a spatula. Cling wrap the bowl and let it chill in the fridge for about 1 hour. This step helps to hydrate the flour and thicken the batter.

Step 6: Once you're ready to bake, preheat your oven to 200°C. Divide the mixture evenly between your muffin cups (about 2/3 full) and sprinkle 50g of white chocolate chips and the demerara sugar onto the tops of the muffin batter. Transfer the muffin liners to your baking tray.

Step 7: Bake for 15-20mins, lowering the temperature to 180°C 5 minutes into the baking time. Bake until the top is crisp and golden brown, and when a skewer inserted into the middle comes out clean or with moist crumbs attached.

Step 8: Let muffins cool slightly before serving. Best served when warm.

Storage: Store in an airtight container in the fridge for up to one week.

Reheating Instruction: Reheat the muffins in the oven at 160°C for about 5-8mins.


Trying this recipe out? Make sure you hashtag #bakestarters on Instagram so we can see your wonderful creations!

Love fuss-free breakfast recipes? Start your day with these breakfast-appropriate treats.

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