Description
Indulge in these decadent Double Chocolate Espresso Muffins that are rich in chocolate flavor with a hint of espresso. Perfect for breakfast or as a sweet treat!
Ingredients
Scale
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
Additional:
- 1 cup semisweet chocolate chips
- ½ cup mini chocolate chips (for topping, optional)
Instructions
- Preheat and Prepare: Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, baking powder, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk granulated sugar, brown sugar, eggs, oil, buttermilk, and vanilla until smooth.
- Combine and Bake: Pour wet ingredients into dry ingredients, mix until just combined, fold in chocolate chips. Divide batter into muffin cups, top with mini chocolate chips, and bake for 16–18 minutes.
- Cool and Serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a stronger espresso flavor, increase the espresso powder to 1 ½ tablespoons.
- You can substitute sour cream for buttermilk if needed.
- These muffins freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 310
- Sugar: 22g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
