Description
These Double Chocolate Espresso Muffins are rich, moist, and bursting with intense chocolate flavor complemented by a subtle espresso kick. Perfect for breakfast or a decadent snack, these muffins combine cocoa powder, espresso, and dark chocolate chips for a satisfying treat that coffee lovers will adore.
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
Additional
- 1 cup dark chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing the cups to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, espresso powder, granulated sugar, and brown sugar until fully combined to ensure even distribution of leavening and flavors.
- Combine Wet Ingredients: In a separate bowl, mix the melted butter and buttermilk until smooth. Add the eggs one at a time, whisking thoroughly after each addition to incorporate air and achieve a smooth batter.
- Combine Wet and Dry Mixtures: Gently fold the wet ingredients into the dry ingredients until just combined to avoid overmixing which can make the muffins dense. Then fold in the dark chocolate chips evenly through the batter.
- Fill Muffin Tin and Bake: Scoop the batter into the prepared muffin tin, filling each cup about ¾ full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs attached.
- Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, which prevents sogginess and helps maintain their texture.
Notes
- Ensure eggs are at room temperature to help the batter mix smoothly and rise properly.
- Do not overmix the batter to keep the muffins light and fluffy.
- If you prefer a stronger espresso flavor, increase espresso powder to 1 ½ tsp.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For dairy-free version, substitute buttermilk with a plant-based milk mixed with 1 tbsp lemon juice and use dairy-free butter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
