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Double Chocolate Espresso Muffins

Double Chocolate Espresso Muffins
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Indulge in the delightful taste of Double Chocolate Espresso Muffins, where rich chocolate meets a hint of espresso for a truly decadent experience. These muffins are perfectly moist, making them an ideal treat for breakfast, snacks, or even dessert. With their impressive flavor profile and ease of preparation, you can whip up a batch in no time—perfect for busy mornings or unexpected guests. Whether enjoyed alongside a hot beverage or shared at social gatherings, these muffins are sure to impress everyone with their chocolaty goodness!

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 cooled brewed espresso
  • 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 unsalted butter (melted)
  • 3/4 cup semisweet or dark chocolate chips

Instructions

  1. Preheat your oven to 425°F (220°C) and line muffin tins with paper liners.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, combine cooled espresso, vanilla extract, sugar, eggs, and buttermilk; mix until well combined.
  4. Slowly add melted butter while whisking until fully incorporated.
  5. Gently fold the dry ingredients into the wet mixture until just combined; do not overmix.
  6. Fold in most of the chocolate chips and evenly distribute the batter into muffin cups.
  7. Bake for 5 minutes at 425°F (220°C), then reduce the temperature to 350°F (175°C) and bake for an additional 10-12 minutes until a toothpick comes out clean.
  8. Top with remaining chocolate chips right after baking and let cool on a wire rack.

Nutrition

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