1 year ago

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Introduction:
Elevate your muffin experience with our Double Chocolate Espresso Muffins. Packed with intense chocolate flavor and a hint of espresso, these moist and decadent muffins are a delightful way to kickstart your day or enjoy a sweet pick-me-up. ☕🧁

Ingredients:

1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon finely ground espresso or coffee powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup chocolate chips (semi-sweet or dark)

Instructions:

Preheat Oven:

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease each cup.

Mix Dry Ingredients:

In a bowl, whisk together the flour, cocoa powder, finely ground espresso, baking powder, baking soda, and salt. Set aside.

Combine Wet Ingredients:

In a separate large bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Alternate Mixing:

Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients. Mix until just combined.

Fold in Chocolate Chips:

Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.

Fill Muffin Cups:

Spoon the batter into the muffin cups, filling each about two-thirds full.

Bake:

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Cool:

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

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