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. They’re a simple, dairy- and egg-free indulgence, perfect for mornings or an afternoon pick-me-up.
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.