Description
Indulge in rich, moist Double Chocolate Espresso Muffins that combine the intense flavors of cocoa and espresso with melty dark chocolate chips. Perfect for breakfast or an afternoon treat, these muffins are tender, chocolatey, and packed with a subtle coffee kick to elevate your muffin game.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp espresso powder
- ½ cup granulated sugar
- ½ cup brown sugar
Wet Ingredients
- 2 large eggs (room temperature)
- 1 cup buttermilk
- ½ cup melted butter
Add-ins
- 1 cup dark chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining with muffin liners or greasing each cup to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, espresso powder, granulated sugar, and brown sugar until evenly combined.
- Combine Wet Ingredients: In a separate medium bowl, mix the melted butter and buttermilk until the mixture is smooth. Gradually add the eggs one at a time, whisking thoroughly after each addition to ensure a well-blended mixture.
- Combine Wet and Dry Ingredients: Gently fold the wet ingredients into the dry ingredients, stirring until just combined to avoid overmixing, which could make the muffins tough. Carefully fold in the dark chocolate chips evenly throughout the batter.
- Fill Muffin Cups: Using a scoop or spoon, distribute the batter evenly into the prepared muffin tin cups, filling each about 3/4 full to allow space for rising.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs attached.
- Cool Muffins: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy and helps maintain their texture.
Notes
- Ensure eggs are at room temperature to help with better emulsification and fluffier muffins.
- Do not overmix the batter; fold gently to keep the muffins tender.
- You can substitute buttermilk with 1 cup of milk plus 1 tbsp lemon juice or vinegar, left to sit for 5 minutes.
- For a stronger espresso flavor, increase espresso powder to 1 ½ teaspoons.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Use high-quality dark chocolate chips to enhance flavor complexity.
