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I'm the type of person who will get overly excited in a new market or specialty store and buy too many products. Whenever we go travel, I have the habit of purchasing way too many snacks and food products. Don't get me wrong, I'll eventually use and eat everything...it'll just take me a while. My latest splurge was flour. I discovered a flour store that mills its own grains and so, naturally, I ordered all different kinds of flour. Now it's my mission to use every bit starting with these espresso rye chocolate chip muffins with coffee streusel. Have some extra rye flour? Make these muffins!

Print Recipe

Espresso Rye Chocolate Chip Muffins with Coffee Streusel

12 muffins

Total Time45 mins

Course: Breakfast, Dessert

Cuisine: American

Keyword: muffins

Servings: 12

Author: Cherry on My Sundae

Ingredients

Coffee streusel

2 tablespoons butter (28 grams)
1 teaspoon instant coffee
¼ cup brown sugar (50 grams)
½ teaspoon cinnamon
6 tablespoons rye flour (52 grams)

Espresso rye chocolate chip muffins

1 cup milk (250 ml)
2 tablespoons instant coffee (12 grams)
½ cup butter, melted (113 grams)
¼ cup Greek yogurt, plain (57 grams)
1 teaspoon vanilla extract
1 large egg
1 ½ cups all-purpose flour (222 grams)
½ cup rye flour (70 grams)
¾ cup granulated sugar (150 grams)
2 ½ teaspoons baking powder
1 teaspoon cinnamon
½ teaspoons salt
1 cup semi-sweet chocolate chips (224 grams)

Coffee glaze

¼ teaspoon instant coffee
2 tablespoons water
1 ¼ cups powdered sugar (162 grams)

Instructions

Preheat oven to 375 degrees F. Line a muffin pan with liners.
Make espresso streusel. Melt butter in a saute pan over medium-low heat until browned. Let cool and stir in instant coffee. Add brown sugar, cinnamon, and rye flour until combined. The streusel will be crumbly.
Prepare muffin batter. Dissolve instant coffee in milk. Whisk milk mixture with melted butter, yogurt, vanilla, and egg.
Combine all-purpose flour with rye flour, sugar, baking powder, cinnamon, and salt. Add wet ingredients and stir just until combined. Stir in chocolate chips.
Fill prepared pan with muffin batter and sprinkle coffee streusel on top. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Remove the muffins from the pan and cool completely on a wire rack.
Meanwhile, make coffee glaze. Dissolve instant coffee with water. Pour coffee mixture into powdered sugar and mix until well combined. Drizzle coffee glaze on the espresso rye chocolate chip muffins.

**Helpful tips and common mistakes

Name: Espresso Rye Chocolate Chip Muffins with Coffee Streusel
Total time: 45 min
Ingredients: 2 tablespoons butter ((28 grams)); 1 teaspoon instant coffee; 1/4 cup brown sugar ((50 grams)); 1/2 teaspoon cinnamon; 6 tablespoons rye flour ((52 grams)); 1 cup milk ((250 ml)); 2 tablespoons instant coffee ((12 grams)); ½ cup butter, melted ((113 grams)); ¼ cup Greek yogurt, plain ((57 grams)); 1 teaspoon vanilla extract; 1 large egg; 1 ½ cups all-purpose flour ((222 grams)); ½ cup rye flour ((70 grams)); ¾ cup granulated sugar ((150 grams)); 2 ½ teaspoons baking powder; 1 teaspoon cinnamon; ½ teaspoons salt; 1 cup semi-sweet chocolate chips ((224 grams)); ¼ teaspoon instant coffee; 2 tablespoons water; 1 ¼ cups powdered sugar ((162 grams))

Muffins are really just cake that is individually portioned, but since we call it a muffin, it's breakfast appropriate. Take these espresso rye chocolate chip muffins for example. Bake them in a cake pan and you have the perfect afternoon snack. Bake them in muffins and you have breakfast! Plus, they have espresso in them so they're REALLY breakfast appropriate.

Making the muffin batter is pretty straightforward. You want to mix the wet ingredients in one bowl and the dry ingredients in another, then combine the two. Mix only just until combined and finish by folding in chocolate chips. You don't want to overmix the batter or it can result in tough muffins.

If you don't have rye flour, feel free to substitute with all-purpose flour, however, the flavor will slightly differ.

If you've seen my chai spiced pear muffins or blueberry cheesecake muffins, you would assume that I love topping my muffins with streusel and you're entirely right. I just think it adds extra texture and more flavor. This coffee streusel is made with brown butter, instant coffee, brown sugar, cinnamon, and more rye flour so you know it's going to be good.

Fill the muffin pans with the batter. You may have noticed that I didn't say to fill it to ¾ full and that's because I'm going all the way to the top! I like oversized muffins but you do you.

Also, I've read that when you fill them to the top, it helps the muffins rise better - but my source was the internet so can't say this is 100% correct.

Finish the muffins with a generous amount of coffee streusel. It may seem like a lot but the muffins will expand once baked so you need a good amount. Just make sure to sprinkle them evenly on top. If you only sprinkle it in the center, the muffins will sink a bit in the center.

Bake the espresso rye chocolate chip muffins for about 18-22 minutes at 375 degrees F or until a toothpick inserted in the center comes out clean. Once the muffins are cooled, drizzle the coffee glaze on top - yes, we're adding more coffee!

Are you excited yet? Because I am. I cannot tell you, rather I will not tell you how many of these muffins I had at the first sitting. Espresso and rye are the perfect marriage but add some chocolate chips in there and it's game over.

For more muffin inspiration check out these caramelized banana raspberry swirl muffins!