I have been told by the hubs that the usage of the word Espresso in the title of this recipe is in fact a misnomer. Woops.
Espresso is a means of preparation, not necessarily a type of bean or roast. Espresso is achieved when extremely hot, pressurized water passes through finely ground and firmly packed coffee beans.
So now ya know.
But for us mere mortals who succumb to coffee ignorance daily (i.e., did you know decaf coffee still has caffeine in it???), we’ll still use the word Espresso for these muffins, even though what we’re using is simply fine-ground coffee, because it feels right.
This isn’t the first time I’ve been schooled by the boy in terms of that heavenly cuppa joe.
When we met, we were working in a charming little coffee shop in a college town. He was the barista and I was the baker. We had the early morning shifts during the summer when every other student was on a trip, at a camp, or living the high life at Mom and Dad’s for 3 months. Business during those months was slow, for which I am grateful. It gave us ample time to be awkward, joke, flirt, date, and eventually fall in love (awwwwwwwww).
He was a coffee snob then, and he still is now. I say that with the greatest love and admiration, because currently in our kitchen we have 7+ ways of making coffee, none of which is an electric drip coffee maker. Hipster. The unashamed caffeine addict in me sure isn’t complaining… And it’s lovely to have my own living, breathing Wikipedia article, by my side for the rest of our lives, ready to spout off fun facts and trivia about that holy drink that flows through our veins.
Just one of the many reasons I love him.
So coffee and baked goods? Yes. Yesyesyes.
Coffee and chocolate? Silly question. Yes. It’s a flavor marriage that has stood the test of time. Like tomatoes and basil. Cilantro and lime. Brown sugar and oats. Bogart and Bacall.
These muffins are dense, interspersed with the aromatic bite of coffee, and filled with sweet, creamy spurts of classic chocolate chips. They are best served fresh from the oven, warm and steamy, like a happy handful of baked caffeinated joy. But I will gladly admit that I ate them cold the morning after they were made, covered in the crumbs of my weakness for early morning bad-calorie decisions.
I served these with a sweet milky glaze, but the other half of That Hubert Kitchen would also like it to be known that he preferred his muffins plain. Bald. Glazeless. And I kinda sorta agree. They have a lovely level of sweetness without it, but nonetheless, the recipe for the glaze is listed below for your viewing/using pleasure!
Oh, and just a warning: if you dip this IN coffee and eat it your taste buds will explode. With joy.