Description
Make rich Double Chocolate Espresso Muffins. You get a moist, flavorful treat with coffee and chocolate.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brewed espresso, cooled
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the cooled espresso, milk, vegetable oil, egg, and vanilla.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the dark chocolate chips.
- Divide the batter among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the muffins cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use Dutch-process cocoa for a darker flavor.
- Use strong-brewed espresso.
- Use room temperature milk and eggs for better mixing.
- Use 60–70% cocoa chocolate chips for richness.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg