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Double Chocolate Espresso Muffins

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Indulge in the rich, chocolaty goodness of these Double Chocolate Espresso Muffins. Perfectly moist and infused with a delightful espresso kick, these muffins are an irresistible breakfast treat that can elevate any morning routine. With just a few simple ingredients and minimal prep time, you can whip up a batch of these delectable muffins in no time.

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 chocolate chips (plus extra for topping)
  • Confectioner’s sugar for dusting (optional)

Instructions

  1. Preheat oven to 425°F and line muffin tins with paper liners.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, mix cooled espresso, vanilla extract, sugar, eggs, and buttermilk until combined. Slowly add the melted butter while whisking.
  4. Stir in dry ingredients until just combined; do not overmix. Gently fold in chocolate chips, reserving some for topping.
  5. Fill muffin cups to the top with batter using an ice cream scoop.
  6. Bake for 5 minutes at 425°F; then reduce temperature to 350°F and bake for an additional 10-12 minutes until a toothpick comes out clean.
  7. Immediately place reserved chocolate chips on top of warm muffins to melt.
  8. Cool in the pan for 5-10 minutes before transferring to a wire rack. Dust with confectioner’s sugar if desired.

Nutrition

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

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