Description
Start your morning with these indulgent Double Chocolate Espresso Muffins, combining rich cocoa, robust espresso, and melty chocolate chips for a decadent yet easy-to-make treat. Perfectly moist and chocolaty, these muffins are sure to become your daily obsession.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour (or gluten-free blend)
- 1/2 cup Unsweetened Cocoa Powder (can use Dutch-processed)
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt (substitute kosher salt if desired)
- 1 cup Granulated Sugar (reduce for less sweetness)
Wet Ingredients
- 3/4 cup Strongly Brewed Espresso (or Coffee) (instant powder works)
- 2 large Eggs (can use flax eggs for vegan)
- 1/2 cup Buttermilk (substitute 1 cup milk + 1 tbsp lemon juice)
- 1/2 cup Unsalted Butter (can swap with oil), melted
- 1 tsp Vanilla Extract
Additional
- 1 cup Chocolate Chips (sprinkle extra on top after baking)
Instructions
- Preheat Oven and Prepare Tins: Preheat your oven to 425°F (220°C) and line your muffin tins with paper liners to prevent sticking and make for easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until everything is well combined and uniform.
- Combine Wet Ingredients: In a separate bowl, mix the strongly brewed and cooled espresso, vanilla extract, granulated sugar, eggs, and buttermilk thoroughly. Then gradually add the melted unsalted butter and stir to combine, making sure the mixture is smooth.
- Fold Wet and Dry Mixtures: Gently fold the dry ingredients into the wet mixture, being careful not to overmix. It’s okay if there are some flour streaks left; this helps keep the muffins tender. Stir in half of the chocolate chips at this stage.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling them about three-quarters full to allow room for rising.
- Bake the Muffins: Bake in the preheated oven at 425°F for 5 minutes to give them a burst of high heat for lift, then reduce the oven temperature to 350°F (175°C) and bake for an additional 10 to 12 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Add Topping and Cool: Remove the muffins from the oven and immediately sprinkle the remaining chocolate chips on top so they melt slightly on the warm muffins. Let them cool in the pan for 5 to 10 minutes before transferring them to a wire rack to cool completely or serve warm.
Notes
- You can substitute gluten-free flour blend to make these muffins gluten-free.
- For a vegan alternative, use flax eggs and a non-dairy milk with lemon juice instead of buttermilk.
- Adjust sugar to taste if you prefer a less sweet muffin.
- Using Dutch-processed cocoa powder will yield a smoother, less acidic chocolate flavor.
- Make sure the espresso is cooled before adding to avoid cooking the eggs.
- Filling muffins evenly will help them bake uniformly.
