Description

Indulge in the rich and decadent delight of Double Chocolate Espresso Muffins! These moist, chocolaty treats blend the deep flavors of dark chocolate with a hint of espresso, creating a deliciously satisfying snack perfect for any time of day. Whether enjoyed as a breakfast pick-me-up or an afternoon indulgence, each bite is a celebration of flavor. With a quick preparation time and easy-to-follow steps, these muffins are not just a treat; they’re an experience you’ll want to recreate again and again.

Ingredients

Scale

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
3 tbsp freshly brewed espresso (cooled)
1 1/2 tsp vanilla extract
3/4 cup granulated sugar
2 large eggs (room temperature)
1 cup low-fat buttermilk (room temperature)
8 tbsp unsalted butter (melted)
3/4 cup semisweet or dark chocolate chips

Instructions

Preheat your oven to 425°F. Line muffin tins with paper liners.
In one bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
In another bowl, combine cooled espresso, vanilla extract, sugar, eggs, and buttermilk. Gradually mix in melted butter.
Mix the dry ingredients into the wet mixture until just combined (do not overmix).
Fold in chocolate chips gently.
Fill muffin cups to the top with batter.
Bake at 425°F for 5 minutes, then reduce temperature to 350°F and bake for an additional 10–12 minutes until a toothpick comes out clean.
Allow muffins to cool before serving.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (approx. 70g)
Calories: 250
Sugar: 18g
Sodium: 180mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 5g
Cholesterol: 40mg

Keywords: For added flavor, consider incorporating nuts or varying the type of chocolate chips used. Ensure all ingredients are at room temperature before mixing for optimal texture.