Name: Double Chocolate Espresso Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour, spooned and leveled; 1/2 cup unsweetened cocoa powder, sifted (Dutch process recommended); 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)

Double Chocolate Espresso Muffins

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Indulge in the delightful experience of baking Double Chocolate Espresso Muffins, where rich cocoa meets the bold flavor of espresso. These moist, chocolatey treats are perfect for breakfast, brunch, or as a sweet snack any time of the day. With a quick preparation time of just 15 minutes and an irresistible taste that will keep you coming back for more, these muffins are sure to become a beloved staple in your kitchen. Top them with melted chocolate chips for an added touch of decadence, and enjoy them warm alongside fresh fruit or a dollop of nut butter.

Author: Joanna
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Makes approximately 12 muffins 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

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1 1/2 cups all-purpose flour, spooned and leveled
1/2 cup unsweetened cocoa powder, sifted (Dutch process recommended)
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)

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Instructions

Preheat oven to 425°F (220°C) and line muffin tins with paper liners.
In one bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
In another bowl, mix cooled espresso, vanilla extract, sugar, eggs, and buttermilk. Gradually add melted butter while whisking.
Combine dry ingredients with wet ingredients gently until just mixed; fold in most chocolate chips.
Use an ice cream scoop to fill muffin cups to the top and bake for 5 minutes at 425°F. Then reduce temperature to 350°F (175°C) and bake for 10–12 minutes or until a toothpick comes out clean.
Add remaining chocolate chips on top immediately after baking and cool on a wire rack.

Nutrition

Serving Size: 1 muffin (approx. 85g)
Calories: 320
Sugar: 24g
Sodium: 180mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 6g
Cholesterol: 50mg

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