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 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, moist delight of Double Chocolate Espresso Muffins that are sure to elevate your breakfast or snack time. These muffins blend the deep flavors of dark chocolate with the robust essence of espresso, creating a decadent treat that is both satisfying and energizing. Perfectly fluffy and easy to prepare, they come together in just 15 minutes, making them an ideal choice for busy mornings or impromptu gatherings. Enjoy them fresh out of the oven or at room temperature, and watch as they become a favorite among family and friends.

Author: Emma
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Makes about 12 muffins 1x
Category: Breakfast/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 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 your 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, mix cooled espresso, vanilla extract, sugar, eggs, and buttermilk until well combined.
Stir in melted butter until smooth.
Gently fold the dry ingredients into the wet mixture; do not overmix.
Fold in chocolate chips, reserving some for topping.
Fill muffin cups to the top with batter and bake for 5 minutes at 425°F (220°C), then reduce to 350°F (175°C) and bake for an additional 10-12 minutes.
Add reserved chocolate chips on top immediately after baking.
Cool muffins on a wire rack for 5-10 minutes before serving.

Nutrition

Serving Size: 1 muffin (75g)
Calories: 210
Sugar: 14g
Sodium: 180mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg

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