Description
Indulge in the rich, decadent flavors of our Double Chocolate Espresso Muffins. These moist and tender muffins are infused with a double dose of chocolate and a hint of espresso, making them a perfect treat for any time of day.
Ingredients
Scale
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons espresso powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, melted and cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
- 1/2 cup mini chocolate chips for topping
Instructions
- Preheat the oven: Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.
- Prepare dry ingredients: In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.
- Mix wet ingredients: In a large bowl, whisk together melted butter and sugar until smooth. Add eggs, one at a time, then stir in milk and vanilla.
- Combine and bake: Gradually fold in the dry ingredients until just combined. Gently stir in semisweet chocolate chips. Divide batter into muffin cups, top with mini chocolate chips, and bake for 18-20 minutes.
- Cool and enjoy: Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a stronger coffee flavor, increase espresso powder to 1 tablespoon.
- These muffins freeze well—store in an airtight container for up to 2 months. Warm slightly before serving for melty chocolate goodness.
Nutrition
- Serving Size: 1 muffin
- Calories: 310
- Sugar: 26 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
