Double Chocolate Espresso Muffins
Rich, moist, and irresistibly chocolaty, these double chocolate espresso muffins are the perfect breakfast or snack. With a subtle espresso kick, melty chocolate chips, and quick 33-minute prep, they’re easy to make and loved by everyone!
Ingredients
- 1 ½ cup all-purpose flour,
- ½ cup unsweetened cocoa powder
- ¾ tsp baking soda
- 1 tsp baking powder
- ½ tsp kosher salt
- 3 tbsp freshly brewed espresso
- 1 ½ tsp vanilla extract
- ¾ cup granulated sugar
- 2 Large eggs
- 1 cup buttermilk
- 8 tbsp unsalted butter
- ¾ cup semisweet or dark chocolate chips
- Confectioner’s sugar for dusting (optional)
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease a non-stick pan.
- Mix Wet Ingredients: In a large bowl, whisk together melted butter, sugar, eggs, vanilla, espresso, and buttermilk until smooth.
- Combine Dry Ingredients: In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
- Fold Dry into Wet: Gently fold dry ingredients into wet mixture until just combined. Avoid overmixing.
- Add Chocolate Chips: Fold in 1/2 cup chocolate chips; reserve the rest for topping.
- Fill Muffin Cups: Spoon batter into prepared muffin cups, filling about 3/4 full. Top with remaining chocolate chips.
- Bake: Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Rotate halfway for even baking.
- Cool & Serve: Let muffins cool 5 minutes in the pan, then transfer to a wire rack. Dust with confectioner’s sugar if desired.