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–+ servings
Double Chocolate Espresso Muffins

Double Chocolate Espresso Muffins for a Morning Bliss

Indulge in these Double Chocolate Espresso Muffins, combining rich chocolate and bold espresso for an irresistible treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour For gluten-free, use a blend with xanthan gum.
  • 3/4 cup Cocoa Powder Dutch-processed for a smoother taste.
  • 1 teaspoon Baking Soda Ensure it's fresh.
  • 1 teaspoon Baking Powder Ensure it's fresh.
  • 1/2 teaspoon Salt Kosher or sea salt preferred.
  • 1 cup Sugar Adjust based on preference.
  • 3/4 cup Espresso Strongly brewed coffee can be a substitute.
  • 2 large Eggs Use flax eggs for a vegan option.
  • 1/2 cup Buttermilk Can use sour cream or milk with lemon juice.
  • 1/2 cup Butter Melted; can substitute with vegetable oil.
  • 1 cup Chocolate Chips Choose between semi-sweet, dark, or dairy-free.
For Topping
  • 1/2 cup Additional Chocolate Chips To sprinkle on top right after baking.

Equipment

  • Oven
  • Muffin tins
  • Mixing bowls
  • Whisk
  • measuring cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions for Double Chocolate Espresso Muffins
  1. Preheat your oven to 425°F (220°C) and line two muffin tins with paper liners.
  2. Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl.
  3. Combine espresso, sugar, eggs, vanilla extract, and buttermilk in another bowl, whisking until smooth.
  4. Gradually drizzle in melted butter while stirring to create a cohesive wet mixture.
  5. Pour the wet mixture into the dry ingredients and stir until just combined.
  6. Fold in chocolate chips, reserving some for topping.
  7. Scoop batter into muffin cups, filling to the top.
  8. Bake for 5 minutes at 425°F, then reduce to 350°F and bake for an additional 10-12 minutes.
  9. After baking, sprinkle reserved chocolate chips on top of each muffin while still warm.
  10. Cool in pans for 5-10 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 34gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 300IUCalcium: 50mgIron: 1.5mg

Notes

Muffins can be served hot, and for an extra touch, dust with powdered sugar before serving.

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