Description
These Double Chocolate Espresso Muffins combine rich cocoa and a hint of espresso to create an indulgent yet moist treat. With the perfect balance of sweet and bold coffee flavor, studded with semi-sweet chocolate chips and topped with optional mini chips, they make a delightful breakfast or snack for chocolate and coffee lovers alike.
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
Chocolate
- 1 cup semi-sweet chocolate chips
- 1/2 cup mini chocolate chips (optional, for topping)
Instructions
- Preheat 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 all-purpose flour, cocoa powder, granulated sugar, light brown sugar, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk together sour cream, vegetable oil, eggs, vanilla extract, and cooled brewed espresso until the mixture is smooth and uniform.
- Combine Wet and Dry Ingredients: Gradually pour the wet ingredients into the dry ingredients, mixing gently until just combined. Avoid overmixing to keep the muffins tender.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the batter to distribute them evenly without deflating the batter.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full. Sprinkle mini chocolate chips on top if using for an extra chocolatey finish.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
- Cool: Allow the muffins to cool in the pan for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not overmix the batter to ensure muffins remain tender and moist.
- You can substitute brewed espresso with strong brewed coffee if espresso is unavailable.
- For a dairy-free version, replace sour cream with a non-dairy yogurt or coconut cream.
- The mini chocolate chips topping is optional but enhances the chocolate flavor and appearance.
- Store baked muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
