Description
Indulge in the rich and decadent delight of Double Chocolate Espresso Muffins, perfect for any time of day. These muffins are a delightful fusion of intense chocolate and bold espresso, creating a scrumptious treat that will awaken your senses. With their moist texture and chocolaty goodness, they make an ideal breakfast option or a satisfying afternoon snack. Whether you serve them warm from the oven or enjoy them later in the day, these muffins are sure to impress friends and family alike.
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
- 1 1/2 tsp vanilla extract
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup low-fat buttermilk
- 8 tbsp unsalted butter, melted
- 3/4 cup semisweet chocolate chips
Instructions
- Preheat your oven to 425°F (220°C). Line muffin tins with paper liners.
- In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, combine cooled espresso, vanilla extract, sugar, eggs, and buttermilk; mix well.
- Gradually stir melted butter into the wet ingredients until combined.
- Gently fold the dry mixture into the wet mixture until just combined; avoid overmixing.
- Fold in most of the chocolate chips and fill each muffin cup to the top with batter.
- Bake for 5 minutes at 425°F (220°C), then reduce temperature to 350°F (175°C) and bake for an additional 10–12 minutes or until a toothpick comes out clean.
- Immediately place reserved chocolate chips on top of muffins after removing from the oven.
- Allow cooling slightly before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 250
- Sugar: 18g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg