Description
These Double Chocolate Espresso Muffins are a decadent treat combining rich cocoa, a shot of bold espresso, and melty chocolate chips. Moist and fluffy with a perfect balance of sweetness and coffee flavor, these muffins are ideal for breakfast or an indulgent snack.
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 the oven: Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing it with nonstick spray to prevent sticking.
- Combine 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 mixed.
- 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 combined.
- Combine wet and dry: Gradually add the wet ingredients into the dry ingredients, mixing gently until just combined. Avoid overmixing to keep the muffins tender.
- Fold in chocolate chips: Carefully fold in the semi-sweet chocolate chips to distribute them evenly throughout the batter.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow space for rising. Optionally, sprinkle mini chocolate chips on top of each muffin for extra chocolate and texture.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs but no batter.
- Cool the muffins: Once baked, let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely before serving to maintain their texture and prevent sogginess.
Notes
- Make sure the espresso is cooled before adding to the wet ingredients to prevent curdling.
- Do not overmix the batter to avoid dense muffins.
- Mini chocolate chips on top add a nice crunchy texture but are optional.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
