Double Chocolate Espresso Muffins

Double Chocolate Espresso Muffins: A Decadent Treat for Coffee Lovers

If you’re a fan of rich chocolate and bold espresso, these Double Chocolate Espresso Muffins are about to become your new favorite treat. Packed with cocoa and a shot of espresso, these muffins deliver a deliciously indulgent experience in every bite. Perfect for breakfast, a mid-morning snack, or dessert, they’re sure to satisfy your chocolate cravings.

Why You’ll Love These Muffins

These muffins are the perfect blend of chocolate and espresso, creating a rich and moist texture with just the right amount of sweetness. The buttermilk adds a subtle tang, while the chocolate chips offer bursts of melted chocolate goodness throughout. The addition of freshly brewed espresso not only enhances the chocolate flavor but also gives you a little caffeine kick to start your day.

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
• 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
• 3/4 cup semisweet or dark chocolate chips, divided (use mini or regular)
• Confectioner’s sugar for dusting (optional)

Directions

1. Preheat your oven to 425°F (220°C). Line 2 muffin tins with paper liners, spacing muffins out if possible for even baking.
2. Prepare the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
3. Mix the wet ingredients: In a separate bowl, mix together the cooled espresso, vanilla extract, granulated sugar, eggs, and buttermilk.
4. Combine the wet and dry ingredients: Stream in the melted butter into the wet mixture, whisking to combine. Gradually add the dry ingredients, stirring with a wooden spoon or spatula until just combined. A few streaks of flour are okay—be careful not to overmix.
5. Add the chocolate chips: Gently fold in the chocolate chips, setting aside 3-4 tablespoons for topping the muffins later.
6. Fill the muffin cups: Using an ice cream scoop, divide the batter evenly among the muffin cups, filling each to the top.
7. Bake the muffins: Bake for 5 minutes at 425°F (220°C), then reduce the oven temperature to 350°F (175°C) and bake for an additional 10-12 minutes. Check that a toothpick inserted into the center comes out clean before removing from the oven.
8. Top with chocolate chips: Immediately after baking, place a few of the reserved chocolate chips on top of each muffin. The residual heat will melt them slightly, creating a delicious chocolate layer on top.
9. Cool and serve: Allow the muffins to cool for 5-10 minutes in a draft-free area before transferring them to a wire rack to cool completely. Dust with confectioner’s sugar before serving, if desired.

Recipe Notes

• Prep Time: 15 minutes
• Cooking Time: 17-20 minutes
• Total Time: 35 minutes
• Servings: 12 muffins
• Calories: 275 kcal per muffin

These Double Chocolate Espresso Muffins are perfect for making ahead and freezing for a quick treat whenever the craving strikes. Pair them with a cup of your favorite coffee for an extra indulgent experience. Enjoy!

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