Pumpkin Chocolate Chip Muffins with Coffee Glaze
These pumpkin chocolate chip muffins are delicious, incredibly moist, and absolutely irresistible! They are studded with bittersweet chocolate chunks and get a flavor twist from the addition of espresso powder, and are topped with a decadent coffee glaze (that literally tastes like coffee ice cream). My family requests a batch of these muffins every holiday season - be prepared, they'll go fast.
Equipment
Ingredients
Pumpkin Chocolate Chip Muffins
- 1½ cups (180g) unbleached all-purpose flour
- 1½ teaspoons instant espresso coffee powder I recommend Medaglia D’Oro brand
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ teaspoon Diamond Crystal kosher salt
- ¾ teaspoon ground cinnamon
- 6 tablespoons (3 oz; 90g) unsalted butter softened
- 1 cups (200g) granulated sugar
- 2 large eggs room temperature
- 1 cup (240g) canned pure pumpkin puree
- 1 teaspoon pure vanilla extract
- ⅓ cup (80 mL) whole milk
- 2-3 ounces chopped bittersweet or semi-sweet chocolate (or chocolate chips) I recommend 70%-75% cocoa content
Coffee Glaze
- ¼ teaspoon instant espresso coffee powder
- 1 teaspoon hot water
- ½ cup (60g) powdered sugar sifted
- 2 teaspoons whole milk plus more if needed
- ¼ teaspoon pure vanilla extract
Instructions
- Prepare Muffins: Preheat the oven to 425°F (220°C) with a rack in the center position. *Note: The muffins will initially bake a high temperature and tenth oven will be lowered, this products well domed muffin tops. Line a standard 12-cup muffin pan with paper liners. Set aside.
- In a medium bowl, whisk together the all purpose flour, espresso powder, baking soda, baking powder, salt, and cinnamon. Set aside.
- Using a hand-held mixer or stand mixer, fitted with a paddle attachment, beat the butter at medium speed for about 30 seconds until creamy. Turn the mixer to medium speed and slowly add the granulated sugar, creaming the butter and sugar until light in color, about 3 to 4 minutes. Add one egg at a time, and beat until each egg is fully incorporated. Scrape the bowl to ensure that all of the ingredients are incorporated evenly.
- Add the pumpkin puree and vanilla, and mix over low speed until just blended (the mixture will look broken, don't worry). Add the flour mixture in three additions, alternating with 2 additions of milk. Beat at low speed until just combined. Scrape the bottom of the mixing bowl to ensure that all of the ingredients are incorporated. Reserve 1 heaping tablespoon of chopped chocolate (or chips, if using) and set aside. Fold the remaining chocolate into the muffin batter.
- Using a spoon or large scoop, divide the batter evenly among the muffin pan. The batter will reach nearly the top of each muffin well. Sprinkle the remaining chocolate onto the muffins. Bake at 425°F (220°C) for 10 minutes. Reduce the heat to 350°F (176°C) and bake for an additional 10 to 12 minutes, or until the tops of the muffins spring back slightly when pressed.
- Place the muffin tin on a rack and allow the muffins to cool in the pan for about 3 to 5 minutes. Remove the muffins from pan, set on a rack, and allow to cool completely before glazing.
- Prepare Coffee Glaze: In a medium bowl, combine the espresso powder and hot water and whisk until the powder is fully dissolved. Add the sifted powdered sugar, milk, and vanilla extract and whisk until the glaze is relatively thick, yet drizzles from a spoon. If the glaze is too thin, add a little more powdered sugar. If the glaze is too thick, add a touch more cream or milk.
- Place the cooled muffins on a rack over a large sheet of wax or parchment paper. Using a spoon, drizzle the glaze back and forth across the tops of the muffins. Allow the glaze to set for 10 to 15 minutes or serve immediately.Storage Tip: Leftover muffins can be stored in an airtight container (or Ziplock bag) and kept at room temperature for 2 to 3 days.
Tips for Success:
- Instant espresso powder (such as Medaglia D’oro brand) can be found in the coffee or baking aisle of most grocery stores.
- Baking the muffins initially at a high temperature and reducing the oven temperature halfway during baking creates a well-domed muffin.
- While I prefer to use chopped bittersweet chocolate, you can certainly use chocolate chips in this recipe with just as much success.
Serving: 1Muffin, Calories: 325kcal, Carbohydrates: 57g, Protein: 5g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 44mg, Sodium: 262mg, Potassium: 124mg, Fiber: 2g, Sugar: 32g, Vitamin A: 3308IU, Vitamin C: 1mg, Calcium: 34mg, Iron: 2mg