Description
Indulge in the rich and decadent flavors of these Double Chocolate Espresso Muffins. Moist and chocolaty with a hint of espresso, these muffins are a perfect treat for breakfast or dessert.
Ingredients
Scale
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup semisweet chocolate chips
- 1/2 cup mini chocolate chips for topping
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking soda, baking powder, and salt.
- Combine Wet Ingredients: In a large bowl, whisk oil, granulated sugar, and brown sugar until smooth. Add eggs and vanilla extract, mixing until combined. Stir in buttermilk.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
- Bake: Divide batter evenly among muffin cups, filling each about three-quarters full. Sprinkle mini chocolate chips on top. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Cool and Serve: Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- For an extra rich flavor, use dark chocolate chips instead of semisweet.
- These muffins freeze well; wrap individually and thaw at room temperature when ready to enjoy.
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg
