Description

Experience the delightful fusion of rich chocolate and bold espresso in these Double Chocolate Espresso Muffins. Perfectly moist and easy to prepare, these muffins make an ideal breakfast treat or snack any time of day. With just a hint of coffee flavor enhancing the chocolate richness, they are sure to impress at brunch gatherings or cozy mornings at home. Enjoy them fresh out of the oven or paired with your favorite beverage for a truly indulgent experience.

Ingredients

Scale

1 1/2 cups all purpose flour, spooned and leveled
1/2 cup unsweetened cocoa powder, sifted (Dutch process recommended)
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)

Instructions

Preheat your oven to 425 degrees Fahrenheit and line muffin tins with paper liners.
In a medium 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; then stream in melted butter while whisking.
Combine dry ingredients with wet ingredients gently using a wooden spoon; do not overmix.
Fold in chocolate chips, reserving some for topping.
Divide batter into muffin cups and bake for 5 minutes at 425°F; reduce the temperature to 350°F and bake for an additional 10–12 minutes.
Top with reserved chocolate chips while warm and allow to cool before serving.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (80g)
Calories: 280
Sugar: 20g
Sodium: 240mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg

Keywords: For a dairy-free version, substitute low-fat buttermilk with plant-based milk mixed with vinegar or lemon juice. Feel free to experiment by adding nuts or dried fruit for added texture.