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Double Chocolate Espresso Muffins

Indulge in Double Chocolate Espresso Muffins for a Morning Boost

These Double Chocolate Espresso Muffins blend chocolatey indulgence with a subtle espresso kick, perfect for a delightful breakfast treat.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Or gluten-free flour blend containing xanthan gum
  • ¾ cup Cocoa Powder Use Dutch-process for a more intense flavor
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt Sea salt is a good alternative
  • 1 cup Strongly Brewed Espresso Can substitute with strong coffee or espresso powder
  • 1 teaspoon Vanilla Extract
  • ¾ cup Sugar Adjust to taste or use brown sugar
  • 2 large Eggs Flax or chia eggs can be a vegan alternative
  • 1 cup Buttermilk Or a homemade substitute using milk and vinegar
  • ½ cup Unsalted Butter Can substitute with oil
  • 1 cup Chocolate Chips Mix dark and semi-sweet for extra richness
Optional Topping
  • ½ cup Reserved Chocolate Chips For topping

Equipment

  • Muffin tins
  • Mixing bowls
  • Whisk
  • Spoon or Ice Cream Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Line two muffin tins with paper liners and set aside.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  4. In another bowl, stir together cooled espresso, vanilla extract, sugar, eggs, and buttermilk until smooth. Slowly whisk in melted butter.
  5. Fold the dry ingredients into the wet mixture using a wooden spoon until just combined.
  6. Gently stir in most of the chocolate chips, leaving a few for topping.
  7. Fill each muffin cup to the top with batter.
  8. Bake at 425°F for the first 5 minutes. Then reduce to 350°F (175°C) and bake for an additional 10-12 minutes.
  9. Sprinkle reserved chocolate chips on top after baking. Let cool for 5-10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 300IUCalcium: 50mgIron: 1.5mg

Notes

Store cooled muffins in an airtight container at room temperature for up to 3 days; refrigerate for up to 1 week; freeze for up to 3 months.

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