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Double Chocolate Espresso Muffins

Double Chocolate Espresso Muffins
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Indulge in the rich and moist delight of Double Chocolate Espresso Muffins, a perfect treat for any time of the day. These decadent muffins blend the bold flavors of espresso with luscious chocolate, creating an irresistible taste that will awaken your senses. With just 15 minutes of prep time, you can whip up these delightful muffins for breakfast, brunch, or as a sweet afternoon snack. Their soft texture and customizable toppings make them a hit among family and friends. Whether enjoyed warm with a cup of coffee or paired with fresh berries, these muffins are sure to impress. Try this easy recipe today and savor every chocolaty bite!

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
  • 1 1/2 tsp vanilla extract
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 cup low-fat buttermilk
  • 8 TBSP unsalted butter (melted)
  • 3/4 cup semisweet or dark chocolate chips

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Line muffin tins with paper liners.
  3. In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  4. In another bowl, combine cooled espresso, vanilla extract, sugar, eggs, and buttermilk; mix well.
  5. Gradually add melted butter while whisking until combined.
  6. Gently fold dry ingredients into wet mixture until just combined.
  7. Stir in chocolate chips (reserve some for topping).
  8. Fill muffin cups to the top with batter.
  9. Bake for 5 minutes at 425°F; lower temperature to 350°F (175°C) and bake for an additional 10–12 minutes.
  10. Top with reserved chocolate chips immediately after baking.
  11. Allow muffins to cool before serving.

Nutrition

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