Description
A rich, perfectly moist, and super chocolately muffin that bakes up in minutes. These double chocolate espresso muffins are the perfect wake up call any day of the week.
Scale
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder {I used Dutch dark process}
- 3/4 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 2–3 TBSP freshly brewed espresso, cooled slightly
- 1 1/2 tsp vanilla extract
- 1/2 cup {1 stick} unsalted butter, melted
- 3/4 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}
Instructions
- 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 3/4 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
Notes
Strong coffee can be substituted for the freshly brewed espresso
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