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

Scale

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