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Double Chocolate Espresso Muffins

Double Chocolate Espresso Muffins
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Indulge in the rich and decadent world of Double Chocolate Espresso Muffins, a delightful treat that perfectly marries the intense flavors of chocolate and espresso. These muffins are not just for breakfast; they serve as an irresistible snack or dessert any time of day. With their moist texture and deep chocolate flavor, they’re sure to impress at brunches, cozy gatherings, or as a personal indulgence. Plus, they’re quick to prepare, making them a fantastic option for busy mornings or when you need a sweet treat in a hurry. Serve them warm or dusted with confectioner’s sugar for an extra touch of sweetness—either way, they’re guaranteed to be a crowd-pleaser.

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, cooled slightly
  • 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 and slightly cooled
  • 3/4 cup semisweet or dark chocolate chips, divided
  • Confectioner’s sugar for dusting, optional

Instructions

  1. Preheat your oven to 425°F (220°C) 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, combine cooled espresso, vanilla extract, sugar, eggs, and buttermilk. Whisk until smooth before adding melted butter.
  4. Gently fold dry ingredients into wet ingredients until just combined. Stir in chocolate chips.
  5. Fill muffin cups to the top with batter and bake for 5 minutes at 425°F (then reduce temperature to 350°F (175°C) for an additional 10–12 minutes or until a toothpick comes out clean).
  6. Cool on a wire rack before dusting with confectioner’s sugar if desired.

Nutrition

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