Description
Indulgent double chocolate espresso muffins deliver rich, intense flavors that dance between deep cocoa and bold coffee notes. Chocolate lovers will find pure bliss in these moist, decadent treats that promise a luxurious morning or afternoon escape.
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups (190 grams) all-purpose flour
- ½ cup (50 grams) unsweetened cocoa powder
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
Liquid Ingredients:
- 3 tablespoons freshly brewed espresso
- 1 ½ teaspoons vanilla extract
- ¾ cup (150 grams) granulated sugar
- 2 large eggs
- 1 cup (240 milliliters) low-fat buttermilk
- 8 tablespoons (1 stick or 113 grams) unsalted butter, melted
Additional Ingredients:
- ¾ cup (130 grams) semisweet or dark chocolate chips
- Confectioner’s sugar for dusting (optional)
Instructions
- Prepare the oven by heating it to a high temperature of 425°F, ensuring precise warmth for optimal muffin rising.
- Arrange paper liners in muffin tins, distributing them to allow even air circulation and consistent baking.
- Combine all dry ingredients in a medium mixing bowl, whisking cocoa powder, flour, leavening agents, and salt until thoroughly integrated.
- In a separate vessel, blend liquid ingredients including espresso, vanilla, sugar, eggs, and buttermilk, creating a smooth, harmonious mixture.
- Gradually incorporate melted butter into the liquid ingredients, whisking continuously to prevent separation.
- Gently fold dry ingredients into the wet mixture, using minimal strokes to maintain a tender muffin texture. Stop mixing when just combined, allowing some flour streaks to remain.
- Delicately fold chocolate chips into the batter, reserving a small portion for topping.
- Distribute batter evenly among muffin cups, filling each to the brim for maximum volume.
- Initiate baking at the high temperature, then immediately reduce heat to create a dramatic rise and tender crumb.
- After 15-17 minutes, verify doneness by inserting a toothpick which should emerge clean.
- Immediately garnish muffins with reserved chocolate chips, allowing residual heat to melt them naturally.
- Let muffins rest briefly in the pan, then transfer to a cooling rack to prevent soggy bottoms.
- Optional: Dust with confectioner’s sugar for an elegant finishing touch before serving.
Notes
- Elevate your morning with these decadent double chocolate espresso muffins that pack a rich, caffeinated punch perfect for breakfast or a midday treat.
- Achieve bakery-quality texture by following the crucial two-temperature baking method, which ensures a crisp exterior and incredibly moist interior.
- Use high-quality cocoa powder and freshly brewed espresso to maximize the deep, intense chocolate and coffee flavors in these indulgent muffins.
- Handle the batter gently and minimize mixing to prevent tough, dense muffins – subtle streaks of flour are your secret to tender, light results.
- Melt reserved chocolate chips on top of warm muffins for a glossy, professional finish that adds an extra layer of chocolatey decadence.
- Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for longer preservation without compromising taste or texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 220
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg