Description
Delight in these rich and moist Double Chocolate Espresso Muffins, perfectly combining the bold flavors of espresso and cocoa for a decadent breakfast or snack. Featuring a tender crumb studded with melted chocolate chips and lightly dusted with confectioner’s sugar, these muffins are sure to satisfy any chocolate lover’s craving.
Ingredients
Dry Ingredients
- 1 1/2 cups all purpose flour, spooned and leveled
- 1/2 cup unsweetened cocoa powder, sifted (Dutch process recommended)
- 3/4 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt
Wet Ingredients
- 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 and stirred with a fork
- 8 TBSP (1 stick) unsalted butter, melted and slightly cooled
Additional Ingredients
- 3/4 cup semisweet or dark chocolate chips, divided (mini or regular)
- Confectioner’s sugar for dusting (optional)
Instructions
- Preheat Oven: Set your oven to 425 degrees Fahrenheit to get it ready for baking the muffins.
- Prepare Muffin Tins: Line two 12-cup muffin tins with paper liners. If possible, space muffins to allow even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sifted cocoa powder, baking soda, baking powder, and salt to combine evenly.
- Combine Wet Ingredients: In a separate bowl, whisk together the cooled espresso, vanilla extract, granulated sugar, eggs, and buttermilk until fully incorporated.
- Add Butter: Slowly drizzle the melted and cooled butter into the wet ingredients, whisking continuously to blend fully.
- Add Dry to Wet: Add the dry ingredients to the wet mixture and stir gently with a wooden spoon or spatula until just combined. Some streaks of flour should remain; do not overmix.
- Incorporate Chocolate Chips: Fold in the majority of the chocolate chips, reserving 3 to 4 tablespoons for topping the muffins before baking.
- Fill Muffin Cups: Use an ice cream scoop to evenly distribute batter among the muffin cups, filling each one to the top for a domed muffin.
- Bake Initial High Temp: Bake the muffins at 425 degrees Fahrenheit for 5 minutes to encourage rise.
- Reduce Heat and Continue Baking: Lower the oven temperature to 350 degrees Fahrenheit and bake for an additional 10 to 12 minutes. Use a toothpick to check doneness; it should come out clean.
- Top and Melt Chocolate: Immediately after removing from oven, press the reserved chocolate chips on top of each muffin to melt as they cool.
- Cool Muffins: Let muffins cool for 5 to 10 minutes in a draft-free area before transferring to a wire rack to cool completely.
- Optional Dusting: Dust the cooled muffins with confectioner’s sugar before serving to add a touch of sweetness and decoration.
Notes
- Do not overmix the batter; overmixing can result in tough muffins.
- For best texture, use room temperature eggs and buttermilk.
- Leaving space between muffins in the pan allows for even heat circulation and better rise.
- Using Dutch-processed cocoa powder intensifies the chocolate flavor and creates a darker muffin.
- If you prefer less caffeine, reduce the espresso amount or substitute with cooled brewed coffee.
- Mini chocolate chips create a more uniform melt and distribution, but regular chips work well too.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
