Happiest New Year my friends!! Last week’s post went out after the New Year but I wrote it before we were all wearing bedazzled crowns and sipping on bubbly things while watching the giant glittery ball drop at midnight. That just goes to show I completely lost all track of what day it was over the holiday break and hence I likely already wished you a Happy New Year at least once. In any case, I hope your 2019 is off to a stellar start. If you’ve already stowed away the stockings with care, Marie Kondo’d your entire closet {and then some} and are a full ten days in to your Whole-30 program, I’ll just say you are waaayy ahead of me.
The kiddos went back to school literally 48 hours ago, so I’m just now feeling ready to wrap my head around the personal goals and healthy-ish resolutions I aspire to accomplish in the next 51 weeks. I’m not usually one to make strict resolutions with expiration dates that come and go. I find it more realistic to challenge myself to reach goals and raise ambitions when the time feels right…say in the middle of a 100 degree heatwave in August. Why not? When the inspiration strikes…just go with it. Sure, January marks a fresh start, a clean slate, new year – new you, but really it’s just another day of the year. And there are 364 others on which to set lofty goals and bigger challenges.
After an insanely busy and ridiculously over-scheduled end to 2018, the thing I aspire to most in 2019 is less do-ing and more be-ing. Just to become better at the art of doing nothing. Easier said than done, amiright? I long for fewer to-do lists and more bucket lists. More sleep and less stress. More sit-down lunches and fewer meals on the run. Cooking for fun instead of baking for work. More bubble baths and pj’s-all-day. I’ve no actual clue how on earth I will accomplish this just yet, but in true type A fashion, I plan to have it all figured out asap. In the meantime, let’s talk about something I do know all about. Chocolate. If your resolutions involve becoming a better baker, eating breakfast everyday before work or maybe, just maybe, eating more chocolate {kidding…sort of} then you’ve come to the right place.
These Double Chocolate Espresso Muffins are hands down the best way to start the day. Whether you’re a coffee drinker or not, these muffins are sure to be your new favorite jump start to any day ending in a “y”. Rich and decadent, this grab-and-go breakfast is loaded with chocolate and just the perfect hint of espresso to put it over the top. It’s moist as all get-out and I highly recommend a tall glass of almond milk or a even a latte to savor alongside this dreamy chocolate goodness. I mean, this muffin could easily double as a cupcake {sans frosting} so let’s just say it has Sunday brunchin’ written all over it.
Don’t let this recipe get away bakers. It’s by far one of my favorites because, well – – chocolate. Add a dusting of powdered sugar and it’s a picture perfect wake up call. My kids aren’t coffee fans of course but they love, love these Double Chocolate Espresso Muffins. Such a treat and this baker mamma loves that I can make a dozen to last the whole week. Since they double as dessert, you just might find the are a popular after dinner sweet tooth fix. Pro tip: make two batches. Thanks for making these muffins friends. Don’t forget to show off your photos of all of your BBB creations by tagging @brownedbutterblondie and #brownedbutterblondie on Instagram.
Hugs & Blondies!
- 1½ cups all purpose flour
- ½ cup unsweetened cocoa powder {I used Dutch dark process}
- ¾ tsp baking soda
- 1 tsp baking powder
- ½ tsp kosher salt
- 2-3 TBSP freshly brewed espresso, cooled slightly
- 1½ tsp vanilla extract
- ½ cup {1 stick} unsalted butter, melted
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 cup low-fat buttermilk, room temperature and stirred with a fork
- 6 ounces mini semisweet or dark chocolate chips, divided
- Confectioner's sugar for dusting {optional}
- Preheat oven to 350 degrees
- Line a muffin tin with paper liners or spray with non-stick cooking spray
- In the bowl of a stand mixer fitted with the paddle attachment, mix together melted butter, granulated sugar, eggs, espresso and vanilla until blended
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt
- With the mixer on low, alternate adding the flour mixture with the room temperature buttermilk starting and ending with the buttermilk
- Mix until barely combined and streaks of flour remain
- Do not overmix
- Remove bowl from mixer and gently stir in chocolate chips, setting aside 3-4 TBSP of chocolate chips for the tops of muffins
- Using an ice cream scoop, divide the batter evenly amongst the muffin cups, filling each ¾ full
- Sprinkle reserved mini chocolate chips on tops of muffins
- Bake for 15-18 minutes in the center of the oven, checking that a toothpick comes out clean before removing from oven
- For best results, bake one muffin tin at a time in center of rack
- Cool for 10 minutes in a draft free area and remove from muffin tin to cool completely on a wire rack
- Dust with confectioner's sugar before serving
1 cup regular milk combined with 1 TBSP lemon juice (allow to sit for 5 minutes) can be substituted for buttermilk
If mini chocolate chips are not available, substitute chopped dark chocolate
Store tightly covered in a cool dry place or freeze if desired
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