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; 1/2 cup unsweetened cocoa powder; 3/4 tsp baking soda; 1 tsp baking powder; 1/2 tsp kosher salt; 3 tbsp brewed espresso (cooled); 1 1/2 tsp vanilla extract; 3/4 cup granulated sugar; 2 large eggs (room temperature); 1 cup low-fat buttermilk (room temperature); 8 tbsp unsalted butter (melted); 3/4 cup semisweet or dark chocolate chips

Double Chocolate Espresso Muffins

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Indulge in the rich, chocolatey goodness of Double Chocolate Espresso Muffins—your new favorite sweet treat. These muffins are incredibly moist and infused with a delightful coffee kick, making them perfect for breakfast or an afternoon snack. With their deep chocolate flavor and fluffy texture, they are sure to please any chocolate lover. Plus, they come together quickly in just 15 minutes, making them an ideal choice for busy mornings or cozy brunches with friends. The combination of cocoa powder and espresso creates a satisfying depth of flavor that pairs wonderfully with coffee or a scoop of creamy yogurt.

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

Ingredients

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1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
3 tbsp brewed espresso (cooled)
1 1/2 tsp vanilla extract
3/4 cup granulated sugar
2 large eggs (room temperature)
1 cup low-fat buttermilk (room temperature)
8 tbsp unsalted butter (melted)
3/4 cup semisweet or dark chocolate chips

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Instructions

Preheat your oven to 425°F (220°C).
Line two muffin tins with paper liners.
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, mix cooled espresso, vanilla extract, sugar, eggs, and buttermilk until combined.
Stream in melted butter while whisking to combine.
Gently fold the dry ingredients into the wet mixture until just combined; do not overmix.
Fold in most of the chocolate chips (reserve some for topping).
Use an ice cream scoop to fill each muffin cup to the top with batter.
Bake at 425°F for the first 5 minutes; then reduce to 350°F (175°C) and bake for another 10-12 minutes until a toothpick comes out clean.
Top with reserved chocolate chips while warm and allow cooling on a wire rack.

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 24g
Sodium: 200mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 5g
Cholesterol: 50mg

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