Description
Enjoy these Double Chocolate Espresso Muffins that combine rich chocolate and bold espresso for a luxurious treat.
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
- Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and kosher salt.
- In a separate bowl, mix the brewed espresso, vanilla extract, granulated sugar, and eggs. Stir in the buttermilk.
- Gradually fold the dry mixture into the wet ingredients until just combined.
- Gently stir in the melted butter and half of the chocolate chips.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle the remaining chocolate chips on top.
- Bake for 18-20 minutes, until a toothpick inserted comes out clean or with just a few moist crumbs.
- Allow your muffins to cool in the tin for 5 minutes before transferring them to a wire rack and dusting with confectioner’s sugar.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250 kcal
- Sugar: 12 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg