Name: Double Chocolate Espresso Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 3/4 tsp baking soda; 1 tsp baking powder; 1/2 tsp kosher salt; 3 TBSP freshly brewed espresso, cooled slightly; 1 1/2 tsp vanilla extract; 3/4 cup granulated sugar; 2 large eggs, room temperature; 1 cup low-fat buttermilk, room temperature and stirred with a fork; 8 TBSP (1 stick) unsalted butter, melted and slightly cooled; 3/4 cup semisweet or dark chocolate chips, divided; Confectioner’s sugar for dusting, optional

Double Chocolate Espresso Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the ultimate treat with these Double Chocolate Espresso Muffins. Rich, moist, and packed with deep chocolate flavor, these muffins are a delightful way to start your day or enjoy as an afternoon snack. The harmonious blend of cocoa powder and freshly brewed espresso creates an irresistible flavor that coffee lovers will appreciate. Easy to whip up in just 15 minutes of prep time, they are perfect for busy mornings or when entertaining guests. These muffins are not only decadent but also versatile, allowing for customization with your favorite chocolate chips or nuts. Enjoy them warm for a truly satisfying experience!

Author: Sophia
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Makes approximately 12 muffins 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
3 TBSP freshly brewed espresso, cooled slightly
1 1/2 tsp vanilla extract
3/4 cup granulated sugar
2 large eggs, room temperature
1 cup low-fat buttermilk, room temperature and stirred with a fork
8 TBSP (1 stick) unsalted butter, melted and slightly cooled
3/4 cup semisweet or dark chocolate chips, divided
Confectioner’s sugar for dusting, optional

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 425°F. Line muffin tins with paper liners.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
In another bowl, mix the cooled espresso, vanilla extract, granulated sugar, eggs, and buttermilk until combined.
Stir in the melted butter gradually while mixing.
Gently fold the dry ingredients into the wet mixture until just combined; do not overmix.
Fold in most of the chocolate chips.
Use an ice cream scoop to fill muffin cups to the top.
Bake at 425°F for 5 minutes; then reduce heat to 350°F and bake for 10-12 minutes until a toothpick comes out clean.
Optionally add remaining chocolate chips on top after baking.

Nutrition

Serving Size: 1 muffin (90g)
Calories: 250
Sugar: 18g
Sodium: 220mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 5g
Cholesterol: 40mg

Find it online: https://sophiaflavors.com/double-chocolate-espresso-muffins/