Description
Indulge in the rich and moist flavor of Double Chocolate Espresso Muffins, perfect for a quick breakfast or an afternoon snack. These delectable treats combine the boldness of freshly brewed espresso with decadent chocolate, guaranteeing a delightful experience in every bite. With just 15 minutes of prep time, you can whip up a batch that is sure to impress family and friends. Enjoy these muffins warm from the oven or paired with fresh berries and coffee for an elevated treat any day of the week.
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 brewed espresso, cooled
- 1 1/2 tsp vanilla extract
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup low-fat buttermilk, room temperature
- 8 tbsp (1 stick) unsalted butter, melted and cooled
- 3/4 cup semisweet or dark chocolate chips
Instructions
- Preheat your oven to 425°F (220°C) and 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. Gradually whisk in melted butter.
- Gently fold dry ingredients into wet ingredients until just combined; do not overmix.
- Fold in chocolate chips, reserving some for topping.
- Fill muffin cups to the top with batter and bake at 425°F for 5 minutes. Lower the temperature to 350°F (175°C) and bake for an additional 10–12 minutes until a toothpick comes out clean.
- Immediately place reserved chocolate chips on top after removing from the oven.
- Cool on a wire rack before dusting with powdered sugar if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 290
- Sugar: 20g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg