Double Chocolate Espresso Muffins
Indulge in the rich and decadent flavors of Double Chocolate Espresso Muffins, a delightful treat perfect for breakfast or as an afternoon pick-me-up. These moist muffins combine the deep, luscious taste of cocoa with a hint of espresso, creating an irresistible experience in every bite. Ideal for brunch gatherings or a quick snack on the go, they will surely elevate your coffee routine. Enjoy them warm out of the oven or pack them for later; either way, these muffins promise to satisfy your chocolate cravings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Makes about 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 425°F and line muffin tins with paper liners.
- In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, mix cooled espresso, vanilla extract, sugar, eggs, and buttermilk until smooth.
- Gradually add melted butter to the wet mixture while whisking.
- Combine dry ingredients with wet ingredients until just mixed; fold in most chocolate chips.
- Scoop batter into muffin cups, filling each to the top.
- Bake at 425°F for 5 minutes; then reduce temperature to 350°F and bake for an additional 10–12 minutes.
- Add reserved chocolate chips on top while still warm and let cool before serving.
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 230
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg