Double Chocolate Espresso Muffins
Indulge in the irresistible delight of Double Chocolate Espresso Muffins, where rich chocolate meets the robust flavor of espresso. These muffins are perfect for any occasion—whether you’re looking for a quick breakfast, a sweet afternoon snack, or a decadent dessert. Their moist texture and deep chocolate flavor make them a crowd-pleaser. With just a few simple steps, you’ll have freshly baked muffins that not only satisfy your cravings but also elevate your coffee breaks or brunch gatherings. Enjoy the perfect balance of sweetness and richness in these delightful treats!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Makes approximately 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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 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
- 3/4 cup chocolate chips
Instructions
- Preheat your oven to 425°F and line muffin tins with paper liners.
- In one bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, blend espresso, vanilla extract, sugar, eggs, and buttermilk. Gradually mix in melted butter.
- Combine dry ingredients with wet ingredients until just mixed; fold in most chocolate chips.
- Fill muffin cups to the top and bake at 425°F for 5 minutes; then reduce to 350°F for an additional 10–12 minutes.
- Add remaining chocolate chips on top while muffins cool.
Nutrition
- Serving Size: 1 muffin (80g)
- Calories: 260
- Sugar: 20g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
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