Name: Double Chocolate Espresso Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 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 rich flavors of Double Chocolate Espresso Muffins, a delightful blend of deep chocolate and espresso that transforms your morning routine into a luxurious experience. These muffins are moist and tender, making them an ideal treat for breakfast, brunch gatherings, or as a sweet afternoon snack. With a quick preparation time of under 35 minutes, they are not only delicious but also easy to make. Perfectly paired with your favorite coffee or enjoyed warm straight from the oven, these muffins will satisfy any chocolate lover’s cravings. Customize them with nuts or extra chocolate chips for an added twist and enjoy the delectable aroma wafting through your kitchen as they bake.

Author: Mia
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 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 a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
In another bowl, combine cooled espresso, vanilla extract, sugar, eggs, and buttermilk; mix well.
Gradually add melted butter while stirring until combined.
Fold dry ingredients into wet ingredients gently until just combined.
Fold in chocolate chips and fill muffin cups to the top.
Bake at 425°F for 5 minutes; reduce temperature to 350°F (175°C) and bake for an additional 10-12 minutes or until toothpick comes out clean.
Top with reserved chocolate chips immediately after removing from the oven.
Cool for 5-10 minutes before transferring to a wire rack.

Nutrition

Serving Size: 1 muffin (80g)
Calories: 300
Sugar: 22g
Sodium: 210mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 6g
Cholesterol: 50mg

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