Double Chocolate Espresso Muffins
Indulge in these rich and fluffy Double Chocolate Espresso Muffins, infused with coffee for an extra kick. Perfect for breakfast or a sweet snack!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1/2 cup brewed espresso or strong coffee
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a muffin pan with paper liners or grease it.
- Mix the dry ingredients: flour, cocoa powder, sugar, baking powder, baking soda, and salt in a bowl.
- Combine the wet ingredients: buttermilk, vegetable oil, eggs, vanilla extract, and brewed espresso in another bowl.
- Bring it all together by pouring the wet ingredients into the dry mixture and mixing until just combined.
- Add in the chocolate chips and fold gently.
- Scoop the batter into the prepared muffin pan, filling each cup about three-quarters full.
- Bake for about 18-20 minutes, or until a toothpick comes out clean.
- Cool for 5 minutes in the pan before transferring to a wire rack.
- Enjoy fresh or the next day, paired with milk or whipped cream!
Notes
For gluten-free muffins, substitute all-purpose flour with a gluten-free blend. Add peanut butter or mint for flavor variations.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 20g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: muffins, chocolate, espresso, baking, dessert