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Double Chocolate Espresso Muffins

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Delicious and moist muffins that combine rich chocolate with a bold kick of espresso, perfect for any time of day.

Ingredients

Scale
  • 1.5 cups all-purpose flour (sifted)
  • 0.5 cups unsweetened cocoa powder
  • 0.75 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp kosher salt
  • 3 TBSP freshly brewed espresso
  • 1.5 tsp vanilla extract
  • 0.75 cups granulated sugar
  • 2 large eggs (room temperature)
  • 1 cup low-fat buttermilk
  • 8 TBSP unsalted butter (melted and slightly cooled)
  • 0.75 cups semisweet or dark chocolate chips
  • Confectioner’s sugar (for dusting)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Line a muffin tin with paper liners or lightly grease it with cooking spray.
  3. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  4. In another bowl, mix the sugar, eggs, and buttermilk. Stir in the melted butter, espresso, and vanilla.
  5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  6. Fold in the chocolate chips until evenly distributed.
  7. Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
  8. Bake for about 18 to 22 minutes, or until a toothpick comes out clean.
  9. Remove from oven and cool in the tin for 5 minutes, then transfer to a wire rack to cool completely and dust with confectioner’s sugar.
  10. Enjoy your Double Chocolate Espresso Muffins!

Notes

For best results, use room temperature ingredients and avoid overmixing to prevent dense muffins.

Nutrition

Find it online: https://maymentora.com/double-chocolate-espresso-muffins-luxurious-treat/