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Double Chocolate Espresso Muffins Recipe

Double Chocolate Espresso Muffins Recipe
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4.8 from 10 reviews

Indulge in the rich, chocolatey goodness of these Double Chocolate Espresso Muffins. Perfectly moist and loaded with a burst of espresso flavor, these muffins are a delightful treat for any time of day.

Ingredients

Units Scale

Dry Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon instant espresso powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Wet Ingredients:

  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 3/4 cup whole milk
  • 1/3 cup sour cream or plain yogurt
  • 2 teaspoons vanilla extract

Additional:

  • 1 cup semisweet chocolate chips

Instructions

  1. Preheat and Prepare: Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, baking powder, and salt.
  3. Combine Wet Ingredients: In a separate bowl, mix melted butter with granulated and brown sugars until smooth. Add eggs, milk, sour cream, and vanilla extract, stirring until well combined.
  4. Blend Batter: Gradually add dry ingredients to wet mixture, stirring until no dry streaks remain. Fold in chocolate chips.
  5. Bake: Divide batter among muffin cups and bake for 17–20 minutes until a toothpick comes out with a few moist crumbs.
  6. Cool and Serve: Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • For extra indulgence, sprinkle additional chocolate chips on top before baking.
  • These muffins freeze well—store in a zip-top bag and thaw at room temperature.

Nutrition

Find it online: https://easy-tapas-recipes.com/double-chocolate-espresso-muffins-recipe/