Description
These Double Chocolate Espresso Muffins are rich, moist, and packed with intense chocolate flavor enhanced by a subtle espresso kick. Perfect for breakfast or an indulgent snack, they combine cocoa, espresso powder, and dark chocolate chips into fluffy, tender muffins that satisfy any chocolate lover’s cravings.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp espresso powder
- ½ cup granulated sugar
- ½ cup brown sugar
Wet Ingredients
- 2 large eggs (room temperature)
- 1 cup buttermilk
- ½ cup melted butter
Add-ins
- 1 cup dark chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, espresso powder, granulated sugar, and brown sugar until evenly combined.
- Combine Wet Ingredients: In another bowl, whisk the melted butter and buttermilk until smooth. Add the eggs one at a time, whisking well after each addition to create a homogenous mixture.
- Combine Wet and Dry Mixtures: Gently fold the wet mixture into the dry ingredients until just combined. Avoid overmixing to maintain muffin tenderness. Then fold in the dark chocolate chips evenly throughout the batter.
- Fill Muffin Tins and Bake: Using a scoop or spoon, divide the batter evenly among the muffin cups. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Cool: Allow the muffins to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- Ensure eggs are at room temperature to achieve a smooth batter texture.
- Do not overmix the batter; folding gently keeps muffins light and fluffy.
- If you prefer a stronger espresso flavor, you can increase the espresso powder to 1 ½ teaspoons.
- Chocolate chips can be substituted with white chocolate or chunks of your favorite chocolate.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
