Double Chocolate Espresso Muffins
These Double Chocolate Espresso Muffins combine rich chocolate and espresso flavors in a soft, moist muffin, enhanced with browned butter for a nutty twist.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted Use browned butter for additional flavor.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup espresso or strong coffee Can substitute with brewed coffee.
Additional Ingredients
- 1 cup chocolate chips Semi-sweet or dark chocolate preferred.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together the melted butter, sugar, brown sugar, eggs, and vanilla extract until smooth.
- Add the espresso to the wet ingredients and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Fill each muffin cup about 2/3 full with the batter.
Baking
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack.
Notes
To store, keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze them for up to 3 months.