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Double Chocolate Espresso Muffins

Double Chocolate Espresso Muffins
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Double Chocolate Espresso Muffins are the perfect indulgence for chocolate and coffee lovers alike. These moist muffins, bursting with rich chocolate and a delightful espresso kick, make a fantastic treat at any time of day. Whether you’re savoring them for breakfast, enjoying a cozy afternoon snack, or serving them at brunch gatherings, these muffins will surely impress. With just a few simple ingredients and quick preparation, you’ll have a batch of heavenly muffins ready to enjoy in no time. Each bite delivers a delectable combination of flavors that will awaken your senses and satisfy your sweet cravings.

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
  • 1 1/2 tsp vanilla extract
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 cup low-fat buttermilk
  • 8 TBSP unsalted butter, melted
  • 3/4 cup semisweet or dark chocolate chips

Instructions

  1. Preheat the oven to 425°F (220°C) and line muffin tins with paper liners.
  2. In one bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, mix espresso, vanilla extract, sugar, eggs, and buttermilk until smooth.
  4. Whisk in the melted butter until well combined.
  5. Gradually add the dry ingredients to the wet mixture; stir gently until just combined.
  6. Fold in most of the chocolate chips (reserve some for topping).
  7. Use an ice cream scoop to fill muffin cups to the top.
  8. Bake for 5 minutes at 425°F, then reduce temperature to 350°F (175°C) for an additional 10–12 minutes until a toothpick comes out clean.
  9. Top with remaining chocolate chips right out of the oven.
  10. Allow muffins to cool before dusting with confectioner's sugar if desired.

Nutrition

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