Description
Delight in these Double Chocolate Espresso Muffins that combine rich cocoa and a bold espresso kick for a decadent breakfast treat or afternoon snack. These moist, fluffy muffins are loaded with dark chocolate chips, perfectly balancing sweetness and a subtle coffee flavor that will 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 and Prepare: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with muffin liners or greasing it thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large mixing 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 a separate bowl, blend the melted butter with the buttermilk until smooth. Gradually add the eggs, one at a time, whisking thoroughly after each addition to incorporate well.
- Combine Wet and Dry Mixtures: Gently fold the wet mixture into the dry ingredients, stirring just until combined to avoid overmixing, then fold in the dark chocolate chips evenly throughout the batter.
- Scoop and Bake: Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, ensuring a perfect texture and easy removal from the pan.
Notes
- Use room temperature eggs to ensure better mixing and texture.
- Do not overmix the batter to keep the muffins light and fluffy.
- If you prefer a stronger coffee flavor, increase the espresso powder to 1 ½ teaspoons.
- Substitute buttermilk with plain yogurt or milk mixed with lemon juice if needed.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
