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Double Chocolate Espresso Muffins

Irresistible Double Chocolate Espresso Muffins You'll Crave

These Double Chocolate Espresso Muffins combine rich chocolate with espresso for a delightful treat, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Desserts
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour Can substitute with gluten-free flour
  • 3/4 cup cocoa powder Unsweetened for balanced sweetness
  • 1 teaspoon baking soda Essential leavening agent
  • 1 teaspoon baking powder Essential leavening agent
  • 1/2 teaspoon salt Kosher or regular salt can be used
  • 1 cup espresso Strongly brewed coffee can be substituted
  • 1 teaspoon vanilla extract Use pure extract for best results
  • 1 cup sugar Adjust based on preference
  • 2 large eggs Can substitute with flax eggs for vegan option
  • 1 cup buttermilk Can substitute with regular milk and lemon juice
  • 1/2 cup butter Can replace with oil but butter is richer
  • 1 cup chocolate chips Can use semi-sweet or dark chocolate
Optional Topping
  • 1/4 cup powdered sugar Dust on top before serving
  • 1/2 cup extra chocolate chips Add more on top post-baking

Equipment

  • muffin tins
  • Mixing bowls
  • Whisk
  • Spatula
  • Paper Liners

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (220°C) and line muffin tins with paper liners.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, mix cooled espresso, vanilla extract, sugar, eggs, and buttermilk until smooth.
  4. Gradually combine wet ingredients with dry ingredients using a spatula; avoid overmixing.
  5. Slowly drizzle in melted butter and fold in chocolate chips.
  6. Scoop batter into prepared muffin cups, filling each to the brim.
  7. Bake at 425°F (220°C) for 5 minutes, then reduce to 350°F (175°C) and bake for another 10-12 minutes.
  8. Sprinkle with extra chocolate chips and cool in the pans for 5-10 minutes.
  9. Dust with powdered sugar before serving and enjoy!

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 210mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 200IUCalcium: 50mgIron: 1.5mg

Notes

Muffins can be frozen for up to 3 months and reheated easily. Avoid overmixing to keep muffins fluffy.

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