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Double Chocolate Espresso Muffins Recipe

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4.3 from 50 reviews

  • Author: Sara
  • Total Time: 33 minutes
  • Yield: 10 muffins
  • Diet: Vegetarian

Description

These Double Chocolate Espresso Muffins are rich, moist, and bursting with deep chocolate flavor enhanced by a subtle espresso kick. Perfectly tender with melty chocolate chips inside and on top, they make an ideal treat for breakfast or an indulgent snack.

Ingredients

Dry Ingredients

  • 1 1/2 cups all purpose flour, spooned and leveled
  • 1/2 cup unsweetened cocoa powder, sifted (Dutch process preferred)
  • 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

Chocolate

  • 3/4 cup semisweet or dark chocolate chips, divided (mini or regular)

Optional

  • Confectioner’s sugar for dusting

Instructions

  1. Preheat and prepare pans: Preheat your oven to 425°F (220°C). Line two muffin tins with paper liners and space the muffins out if possible to allow even baking.
  2. Combine dry ingredients: In a medium bowl, whisk together the all purpose flour, sifted cocoa powder, baking soda, baking powder, and kosher salt until thoroughly mixed.
  3. Mix wet ingredients: In a separate bowl, blend the freshly brewed cooled espresso, vanilla extract, granulated sugar, room temperature eggs, and stirred low-fat buttermilk until combined.
  4. Add the melted butter: Slowly stream in the slightly cooled melted butter while whisking gently to incorporate it evenly into the wet mixture.
  5. Combine dry and wet mixtures: Add the dry ingredients to the wet ingredients and stir gently with a wooden spoon or spatula just until the flour mixture is barely combined and some streaks remain. Be careful not to overmix to keep muffins tender.
  6. Incorporate chocolate chips: Fold in most of the chocolate chips, reserving about 3-4 tablespoons to sprinkle on top of the muffins before baking.
  7. Portion batter: Using an ice cream scoop, evenly divide the batter into the lined muffin cups, filling each cup to the top for a nicely domed muffin.
  8. Bake in two stages: Bake the muffins at 425°F for 5 minutes to help them rise, then lower the oven temperature to 350°F and continue baking for 10-12 minutes. Check doneness by inserting a toothpick which should come out clean or with just a few moist crumbs.
  9. Top with remaining chocolate chips: Immediately upon removing the muffins from the oven, place the reserved chocolate chips atop each muffin so they melt and create a gooey chocolate finish.
  10. Cool and serve: Let muffins cool for 5-10 minutes in a draft-free area, then transfer them to a wire rack to cool completely. Dust with confectioner’s sugar before serving if desired.

Notes

  • For best results, bake only 6 muffins per 12-cup muffin tin to provide space for even heat circulation.
  • Using Dutch-processed cocoa powder deepens the chocolate flavor and enhances the texture.
  • Ensure eggs and buttermilk are at room temperature to help the batter mix evenly and rise properly.
  • Do not overmix the batter; a few streaks of flour remaining will keep muffins light and tender.
  • Optional confectioner’s sugar adds a pretty, sweet finishing touch but can be omitted.
  • Prep Time: 10 minutes
  • Cook Time: 23 minutes
  • Category: Dessert, Breakfast, Snack
  • Method: Baking
  • Cuisine: American

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