Print

Double Chocolate Espresso Muffins

Print Recipe

Indulge in rich, chocolatey muffins with a bold espresso kick, perfect for breakfast or a sweet treat.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup brewed espresso or strong coffee, cooled
  • 1/4 cup milk
  • 1/4 cup melted butter
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
  2. Combine dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. Mix wet ingredients: In a separate bowl, combine the granulated sugar, brown sugar, cooled espresso, milk, melted butter, egg, and vanilla extract. Whisk until well blended.
  4. Merge the dry mixture with the wet mixture, stirring gently until just moistened.
  5. Fold in the chocolate chips, ensuring they are evenly distributed.
  6. Fill the muffin tin with batter, dividing it evenly and filling about 2/3 full.
  7. Bake for 18–20 minutes or until a toothpick comes out clean.
  8. Cool in the tin for 5 minutes before transferring to a wire rack.

Notes

These muffins are best served warm. Feel free to add your favorite mix-ins or toppings for variety.

Nutrition

Keywords: muffins, chocolate, espresso, dessert, baking

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