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Double Chocolate Espresso Muffins

Indulge in these rich and fluffy Double Chocolate Espresso Muffins that combine the deep flavor of chocolate with a bold espresso kick, perfect for breakfast or a sweet treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder Sifted for better blending
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 cup brewed espresso or strong coffee Use high-quality espresso for better flavor
Mix-Ins
  • 1 cup chocolate chips Gooey and melted

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the melted butter, eggs, milk, and brewed espresso.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fold in the chocolate chips.
  6. Fill each muffin cup two-thirds full with batter.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Serve warm, drizzled with chocolate sauce or topped with whipped cream. Store in an airtight container for 3-4 days or freeze for longer storage.