Description
Indulge in the rich, decadent flavors of these Double Chocolate Espresso Muffins. Moist and chocolatey with a hint of espresso, they are perfect for breakfast or as a sweet treat any time of day.
Ingredients
Scale
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
Mix-ins:
- 1 cup semi-sweet chocolate chips
- ½ cup chopped dark chocolate or chocolate chunks
Instructions
- Preheat and Prep: Preheat oven to 375°F and line a muffin tin. In a bowl, combine dry ingredients.
- Mix Wet Ingredients: In another bowl, beat sugars, eggs, oil, buttermilk, and vanilla.
- Combine: Mix wet ingredients into dry until just combined. Fold in chocolate.
- Bake: Divide batter into muffin cups and bake for 16–18 minutes.
- Cool and Enjoy: Let muffins cool before serving.
Notes
- For richer flavor, use dark cocoa powder.
- Muffins freeze well—individually wrap and thaw at room temperature.
- For stronger espresso taste, increase espresso powder to 1 ½ tablespoons.
Nutrition
- Serving Size: 1 muffin
- Calories: 310
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 35 mg
