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Double Chocolate Espresso Muffins

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Indulge in the ultimate breakfast treat with these Double Chocolate Espresso Muffins. Rich, moist, and loaded with chocolate flavor, these muffins are the perfect way to kickstart your day or satisfy your sweet cravings. With the added boost of espresso, they’re not just delicious but also energizing. Bake a batch in just over half an hour and enjoy them warm with a sprinkle of confectioner’s sugar!

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 freshly brewed espresso
  • 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 or dark chocolate chips

Instructions

  1. Preheat oven to 425°F and line muffin tins with paper liners.
  2. In one bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, mix espresso, vanilla extract, sugar, eggs, and buttermilk. Gradually whisk in melted butter.
  4. Combine wet and dry ingredients until just mixed; do not overmix. Fold in chocolate chips.
  5. Divide batter among muffin cups, filling each to the top.
  6. Bake for 5 minutes at 425°F; then reduce temperature to 350°F and bake for another 10-12 minutes until toothpick comes out clean.
  7. Top muffins with remaining chocolate chips while still warm. Cool on a wire rack.

Nutrition

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