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Double Chocolate Espresso Muffins

Double Chocolate Espresso Muffins
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Indulge in the delectable richness of Double Chocolate Espresso Muffins, perfect for breakfast or a delightful snack any time of day. These muffins are a harmonious blend of chocolate and espresso, offering a uniquely satisfying flavor that coffee lovers will cherish. With a moist and fluffy texture, they can be whipped up quickly, making them an ideal choice for your busy mornings or brunch gatherings. Customize these treats by adding nuts or varying the types of chocolate chips to suit your taste. Whether served warm from the oven or enjoyed later with a dollop of whipped cream, these muffins are sure to impress.

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
  • 1 cup low-fat buttermilk
  • 8 TBSP unsalted butter, melted
  • 3/4 cup semisweet or dark chocolate chips

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, mix cooled espresso, vanilla extract, sugar, eggs, and buttermilk until smooth. Add melted butter while whisking.
  4. Combine dry ingredients with wet mixture gently until just mixed. Fold in most chocolate chips.
  5. Fill muffin cups to the top and bake at 425°F for 5 minutes; then reduce temperature to 350°F (175°C) and bake for another 10-12 minutes.
  6. After baking, top with remaining chocolate chips while warm and let cool before serving.

Nutrition

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