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.
Ingredients
- 1 1/2 cups all purpose flour, spooned and leveled
- 1/2 cup unsweetened cocoa powder, sifted {I use Dutch process}
- 3/4 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 3 TBSP freshly brewed espresso, cooled slightly
- 1 1/2 tsp vanilla extract
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup low-fat buttermilk, room temperature and stirred with a fork
- 8 TBSP {1 stick} unsalted butter, melted and slightly cooled
- 3/4 cup semisweet or dark chocolate chips, divided (use mini or regular)
- Confectioner’s sugar for dusting {optional}
Instructions
Preheat oven to 425 degrees
Line 2 muffin tins with paper liners, spacing muffins out if possible
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt
In a separate bowl, mix together cooled espresso, vanilla, sugar, eggs and buttermilk
Stream the cooled butter in and whisk to combine
Add the dry ingredients, stirring with a wooden spoon or spatula until barely combined and a few streaks of flour remain
Do not overmix
Gently stir in the chocolate chips, setting aside 3-4 TBSP of chocolate chips for the tops of muffins if desired
Using an ice cream scoop, divide the batter evenly amongst the muffin cups, filling each to the top
Bake for 5 minutes at 425 degrees. Then reduce the temperature to 350 degrees and bake for an additional 10-12 minutes, checking that a toothpick comes out clean before removing from oven
For best results, bake 6 muffins per 12 cup muffin pan, leaving space between muffins
When done baking, immediately place a few of the remaining chocolate chips on top of each muffin. They will melt as the muffins cool
Cool for 5-10 minutes in a draft free area and then remove muffins from pan 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.
Store tightly covered in a cool dry place. May be frozen.
**Recipe originally posted January 2019
