Brown Sugar Espresso Muffins (Vegan)
These brown sugar espresso muffins have a delightfully tender texture, crafted with rich dark brown sugar and flavored with espresso powder. A simple, dairy- and egg-free indulgence, perfect for mornings or an afternoon pick-me-up.
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.
What you will need:
These muffins are all about dark brown sugar and espresso powder. All of the ingredients needed for this recipe are all pantry friendly items that are easily found at your local grocery store. These are jumbo muffins, so a jumbo muffin pan is needed. You can make regular size muffins if you choose, just reduce the bake time.
- all-purpose flour
- baking powder
- baking soda
- apple cider vinegar
- plant based yogurt – I used Vanilla Silk Almond Milk yogurt
- plant based milk – I used Planet Oat Extra Creamy Oat Milk
- plant based butter with salt – I used Earth Balance Sticks (not tub)
- dark brown sugar – I used Wholesome Dark Brown Sugar
- vanilla extract
- espresso powder – I used Delallo Instant Espresso Powder
- mini chocolate chips – I used Enjoy Life Semi Sweet mini chocolate chips
- turbinado sugar
How to:
This recipe is super easy: mix the wet ingredients, mix the dry ingredients, then combine them together. Let the batter rest for 30 minutes, scoop it out, and bake.
Add the flour, baking powder, baking soda, and espresso powder to a medium bowl. Whisk the ingredients until well combined and then set the bowl aside. Add the milk, yogurt, vanilla extract, and apple cider vinegar to a large measuring cup. Whisk the ingredients together until well combined and set aside. Add the melted butter and dark brown sugar to a large bowl. Whisk the butter and sugar together until well incorporated and smooth – about 30 seconds to one minute. Add the wet ingredients to the butter mixture, whisk until well combined – about 30 seconds. Add the dry ingredients to the wet ingredients. Fold the dry ingredients into the wet ingredients until all the flour is absorbed. Do not over mix. The batter will look a little lumpy; this is ok.
Cover the batter and refrigerate it for 30 minutes. While it rests, prepare the pan and measure the mini chocolate chips. This recipe yields 6 large muffins, so you’ll need a jumbo pan. Regular size muffins can be made, just make sure to adjust the baking time accordingly. To prepare the pan, grease it or line it with parchment paper or jumbo cup liners. After 30 minutes, remove the batter from the refrigerator and preheat the oven to 425°F. Gently fold the mini chocolate chips into the batter, then divide it evenly among the 6 cups of your prepared pan, using about a heaping 1/4 cup per muffin. Top each muffin with a few extra mini chocolate chips, a sprinkle of turbinado sugar, and a dash of espresso powder.
Bake the muffins at 425°F for 8 minutes, then lower the oven temperature to 375°F and bake for another 20 to 25 minutes. Do not be tempted to open the oven door when reducing the temperature. The muffin tops should be lightly browned, and a toothpick inserted in the center should come out clean. After removing them from the oven, let the muffins sit in the pan for 5 minutes before transferring them to a cooling rack. Store the muffins in an airtight container at room temperature.
Alright, let’s get started. Please make, bake and enjoy!
Brown Sugar Espresso Muffins (Vegan)
Ingredients
- 10 tbsp / 140 grams plant based butter with salt – melted
- ½ cup + 2 tbsp / 150 grams plant based yogurt – room temperature
- ½ cup + 2 tbsp / 150 ml plant based milk – room temperature
- 2 cups + 2 tbsp / 255 grams all purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp apple cider vinegar
- ¾ cup + 2 tbsp / 175 grams dark brown sugar
- 1 tbsp vanilla extract
- 1 tbsp espresso powder
- ½ cup / 120 grams mini chocolate chips
- Turbinado sugar – for the tops of the muffins
- mini chocolate chips – for the tops of the muffins
- espresso powder – for the tops of the muffins
Instructions
- 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.
