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Double Chocolate Espresso Muffins

Double Chocolate Espresso Muffins
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Indulge in the delightful flavors of Double Chocolate Espresso Muffins, a rich and moist treat perfect for breakfast, brunch, or as an afternoon snack. These muffins are a chocolate lover’s dream, combining deep cocoa richness with a hint of espresso to elevate their taste. With a simple preparation process that takes under 40 minutes, you can easily whip up these decadent delights. Customize them by adding different chocolate chips or nuts for extra texture. Whether you enjoy them fresh out of the oven or frozen for later, these muffins are guaranteed to impress every time!

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 your oven to 425 degrees Fahrenheit.
  2. Line two muffin tins with paper liners.
  3. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  4. In another bowl, combine cooled espresso, vanilla extract, granulated sugar, eggs, and buttermilk. Whisk until fully combined.
  5. Stream in the cooled melted butter while whisking gently until fully incorporated.
  6. Add the dry ingredients to the wet mixture and stir with a wooden spoon or spatula until just combined; some flour streaks should remain.
  7. Gently fold in the chocolate chips, reserving 3-4 tablespoons for topping.
  8. Divide the batter evenly among the lined muffin cups.
  9. Bake at 425 degrees for 5 minutes, then reduce the temperature to 350 degrees and bake for an additional 10-12 minutes until a toothpick inserted comes out clean.
  10. Immediately place remaining chocolate chips on top of each muffin once baked.
  11. Let cool in a draft-free area for about 5-10 minutes before transferring them to a wire rack to cool completely.
  12. Dust with confectioner’s sugar before serving if desired.

Nutrition

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