Description
Indulge in the rich flavors of chocolate and espresso with these Double Chocolate Espresso Muffins. Moist, decadent, and perfectly balanced, these muffins are a delightful treat for breakfast or dessert.
Ingredients
Scale
Dry Ingredients:
- 1¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ¾ cup sour cream
- ½ cup vegetable oil
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips (plus extra for topping)
Instructions
- Preheat oven and prepare muffin tin: Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, whisk together sugars, eggs, sour cream, oil, milk, and vanilla until smooth.
- Combine wet and dry ingredients: Add wet ingredients to dry ingredients and stir until just combined. Fold in chocolate chips.
- Bake: Divide batter among muffin cups, sprinkle with extra chocolate chips, and bake for 18–20 minutes until a toothpick comes out with moist crumbs.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a stronger coffee flavor, increase espresso powder to 1½ tablespoons.
- You can use Greek yogurt instead of sour cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 310
- Sugar: 22g
- Sodium: 190mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
