Description
These Double Chocolate Espresso Muffins combine rich cocoa and intense espresso flavors to create a moist, chocolatey treat perfect for breakfast or a midday pick-me-up. With a tender crumb and chocolate chips throughout, they offer a delightful blend of bitterness from the espresso and sweetness from the chocolate, guaranteed to satisfy any chocolate lover.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup sour cream
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup brewed espresso, cooled
Add-ins
- 1 cup semi-sweet chocolate chips
- 1/2 cup mini chocolate chips (optional, for topping)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it with nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, packed light brown sugar, baking powder, baking soda, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the sour cream, vegetable oil, eggs, vanilla extract, and cooled brewed espresso until the mixture is smooth and well incorporated.
- Combine Wet and Dry Ingredients: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Avoid overmixing to maintain a tender muffin texture.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the batter evenly distributing them throughout.
- Fill Muffin Cups and Add Topping: Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle the tops with mini chocolate chips if desired for an extra chocolatey touch.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
- Cool: Allow the muffins to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Do not overmix the batter to keep muffins tender and fluffy.
- You can substitute brewed espresso with strong brewed coffee if needed.
- For a dairy-free version, replace sour cream with coconut yogurt or a non-dairy alternative.
- Mini chocolate chips on top are optional but add a lovely texture and visual appeal.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
