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Double Chocolate Espresso Muffins

Irresistible Double Chocolate Espresso Muffins for Quick Bliss

Delight in these Double Chocolate Espresso Muffins that blend rich chocolate with a coffee kick, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup all-purpose flour substitute with gluten-free flour plus xanthan gum for gluten-free option
  • 1/2 cup cocoa powder Dutch-process cocoa deepens the flavor
  • 1 teaspoon baking soda leavening agent for fluffy muffins
  • 1 teaspoon baking powder works with baking soda for optimal lift
  • 1/2 teaspoon salt kosher or sea salt recommended
  • 3/4 cup brown sugar can swap with granulated sugar
  • 1 cup buttermilk regular milk and vinegar can be a substitute
  • 1 cup strongly brewed espresso brew coffee as substitute if needed
  • 2 large eggs for richness and binding
  • 1/2 cup unsalted butter melt first for easier mixing or switch to oil
  • 1 cup chocolate chips reserve some for topping

Equipment

  • muffin tins
  • Mixing Bowls
  • whisk
  • ice cream scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line two muffin tins with paper liners.
  2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, mix the cooled espresso, vanilla extract, brown sugar, eggs, and buttermilk until well combined.
  4. Gradually whisk in the melted unsalted butter until fully integrated.
  5. Gently fold the dry mixture into the wet ingredients until just combined.
  6. Carefully fold in the chocolate chips, reserving some for topping if desired.
  7. Fill each muffin liner generously with batter and space them apart.
  8. Bake for 5 minutes at 425°F (220°C), then reduce oven temperature to 350°F (175°C) and bake for an additional 10 to 12 minutes.
  9. Remove from oven and sprinkle reserved chocolate chips on top, allowing them to melt. Let cool for 5 to 10 minutes.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 250mgPotassium: 120mgFiber: 2gSugar: 15gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Muffins can be enjoyed warm for gooey chocolate goodness. Store in an airtight container for freshness.

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