Double Chocolate Espresso Muffins
A rich, bakery-style chocolate treat with a deep espresso lift.
Ingredients
- 1 ½ cups All-Purpose Flour
- ½ cup Unsweetened Cocoa Powder
- ¾ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoon Kosher Salt
- 3 tablespoons Freshly Brewed Espresso cooled
- 1 ½ teaspoons Vanilla Extract
- ¾ cup Granulated Sugar
- 2 large Eggs room temperature
- 1 cup Buttermilk room temperature
- 8 tablespoons Unsalted Butter melted and cooled
- ¾ cup Chocolate Chips plus extra for tops
Instructions
- Preheat the oven and line the muffin pans with paper liners, spacing them out for better airflow.
- Whisk the flour, cocoa powder, baking soda, baking powder, and salt in a bowl until uniform.
- In a larger bowl, combine the espresso, vanilla, sugar, and eggs, then whisk in the buttermilk and melted butter.
- Gently stir the dry ingredients into the wet mixture until the flour streaks just disappear.
- Fold in the chocolate chips carefully to avoid overmixing the batter.
- Fill the muffin cups nearly to the top and bake at a high temperature initially before lowering the heat to finish.
- Insert a toothpick to check for doneness, then add extra chocolate chips to the warm tops and cool on a rack.
Notes
• Ensure the eggs and buttermilk are at room temperature to prevent the melted butter from clumping.
• The initial high oven temperature is the secret to achieving tall, professional muffin tops.
• Store in an airtight container at room temperature for up to three days to maintain moisture.
• The initial high oven temperature is the secret to achieving tall, professional muffin tops.
• Store in an airtight container at room temperature for up to three days to maintain moisture.