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Double Chocolate Espresso Muffins

Double Chocolate Espresso Muffins

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Indulge in the rich, decadent flavors of Double Chocolate Espresso Muffins that are perfect for any occasion! These moist muffins combine the deep taste of chocolate with a hint of espresso, making them an irresistible treat for breakfast, snacks, or dessert. With a straightforward recipe requiring minimal prep time, you can whip up these delightful muffins in no time. Ideal for sharing at gatherings or savoring alone with your morning coffee, these muffins are sure to please chocolate lovers everywhere. Customize them with extra chocolate chips on top or serve them alongside fresh fruit for a refreshing contrast.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1/2 cup unsweetened cocoa powder, sifted
  • 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)

Instructions

  1. Preheat the 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, mix cooled espresso, vanilla extract, sugar, eggs, and buttermilk until smooth.
  4. Gradually stir in melted butter until combined.
  5. Fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
  6. Gently mix in most of the chocolate chips (reserve some for topping).
  7. Fill muffin cups to the top with batter and bake at 425°F for 5 minutes; then reduce temperature to 350°F (175°C) and bake for an additional 10–12 minutes.
  8. Top with reserved chocolate chips while still warm and allow to cool on a wire rack.

Nutrition

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