Name: Double Chocolate Espresso Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 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, 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 (optional for dusting)

Double Chocolate Espresso Muffins

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Indulge in the rich, chocolaty delight of Double Chocolate Espresso Muffins, where the bold flavor of espresso perfectly complements the sweetness of chocolate. These muffins are wonderfully moist and fluffy, making them a perfect treat for breakfast, an afternoon snack, or a dessert to impress your guests. With just a quick prep time of 15 minutes and minimal baking effort, you can enjoy these decadent muffins fresh out of the oven. Customize them with your favorite nuts or chocolate chips for added flair. Each bite promises an irresistible combination of flavors that will leave everyone wanting more.

Author: freya
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Approximately 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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, 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 (optional for dusting)

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Instructions

Preheat your oven to 425°F (220°C) and line muffin tins with paper liners.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
In another bowl, mix the cooled espresso, vanilla extract, sugar, eggs, and buttermilk until smooth. Add melted butter while whisking.
Combine dry ingredients with wet ingredients gently; do not overmix.
Fold in most of the chocolate chips (reserve some for topping).
Fill muffin cups to the top with batter and bake for 5 minutes at 425°F (then reduce to 350°F/175°C for an additional 10–12 minutes).
Top with reserved chocolate chips while still warm and allow to cool on a rack.

Nutrition

Serving Size: 1 muffin (75g)
Calories: 250
Sugar: 18g
Sodium: 200mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg

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