Description
These Double Chocolate Espresso Muffins are rich, moist, and bursting with intense chocolate flavor complemented by a subtle espresso kick. Perfect for breakfast or an indulgent snack, these muffins combine cocoa, espresso, and chocolate chips to satisfy any chocolate lover’s craving.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup sour cream
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup brewed espresso, cooled
Mix-ins and Topping
- 1 cup semi-sweet chocolate chips
- 1/2 cup mini chocolate chips (optional, for topping)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing it with nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, light brown sugar, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the sour cream, vegetable oil, eggs, vanilla extract, and cooled brewed espresso until the mixture is smooth and fully blended.
- Combine Wet and Dry: Gradually add the wet ingredients into the bowl with dry ingredients, stirring gently until just combined. Avoid overmixing to ensure muffins stay tender and fluffy.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips to distribute them evenly throughout the batter.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. For extra chocolate on top, sprinkle mini chocolate chips over each muffin before baking.
- Bake Muffins: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use brewed espresso cooled to room temperature to avoid curdling the batter.
- Do not overmix the batter to keep the muffins tender rather than dense.
- The optional mini chocolate chips on top add a nice texture and extra chocolate flavor.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
