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Double Chocolate Espresso Muffins

Double Chocolate Espresso Muffins
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Indulge in the rich flavors of Double Chocolate Espresso Muffins, a delightful treat that perfectly balances decadent chocolate and bold espresso. These moist, fluffy muffins are not only quick to make—taking just 15 minutes of preparation time—but also versatile enough for breakfast, snacks, or dessert. With each bite, you’ll experience the perfect harmony of taste that satisfies any chocolate lover’s cravings. Whether enjoyed fresh out of the oven or as a cozy weekend treat, these muffins are sure to become a favorite in your baking repertoire.

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. Line muffin tins with paper liners.
  2. In a medium 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 well combined. Gradually whisk in melted butter.
  4. Add dry ingredients to wet ingredients; stir gently until just combined.
  5. Fold in chocolate chips (reserve some for topping).
  6. Fill muffin cups to the brim with batter and top with reserved chocolate chips.
  7. Bake at 425°F for 5 minutes; then reduce temperature to 350°F and bake for an additional 10-12 minutes.
  8. Cool for a few minutes before transferring to a wire rack.

Nutrition

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