Description
Indulge in these decadent Double Chocolate Espresso Muffins that are rich in flavor and perfect for any time of day.
Ingredients
Scale
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tbsp instant espresso powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients:
- 1/2 cup unsalted butter (melted)
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips (plus extra for topping)
Instructions
- Preheat the oven: Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, baking powder, and salt.
- Combine wet ingredients: In another bowl, mix the melted butter, brown sugar, and granulated sugar. Add eggs, sour cream, milk, and vanilla extract, whisk until smooth.
- Combine wet and dry: Gradually add dry ingredients to wet mixture, stir just until combined. Fold in chocolate chips.
- Bake: Divide batter among muffin cups, top with extra chocolate chips. Bake for 18–20 minutes until a toothpick comes out with moist crumbs. Cool before serving.
Notes
- For a stronger coffee flavor, increase the espresso powder to 1 1/2 tablespoons.
- These muffins freeze well—just wrap individually and thaw before eating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 290
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
