Description
These Double Chocolate Espresso Muffins are rich, moist, and packed with deep chocolate flavor enhanced by a shot of espresso. Loaded with semi-sweet chocolate chips and topped with optional mini chips, they make a decadent breakfast treat or an indulgent snack perfect for chocolate lovers.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup sour cream
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup brewed espresso, cooled
Chocolate Chips
- 1 cup semi-sweet chocolate chips
- 1/2 cup mini chocolate chips (optional, for topping)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly with nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, light brown sugar, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the sour cream, vegetable oil, eggs, vanilla extract, and cooled brewed espresso until smooth and fully incorporated.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients and stir gently until just combined. Be careful not to overmix to keep the muffins tender.
- Fold in Chocolate Chips: Fold in the semi-sweet chocolate chips carefully, distributing them evenly throughout the batter.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle the optional mini chocolate chips over the top of the muffins for extra chocolatey goodness.
- Bake Muffins: Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Cool: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and preserves texture.
Notes
- Do not overmix the batter to avoid dense muffins; mix just until combined.
- Use cooled espresso to avoid curdling the batter or cooking the eggs prematurely.
- For a stronger espresso flavor, you can add an extra tablespoon of brewed coffee or espresso.
- These muffins freeze well—store in an airtight container or freezer bag for up to 3 months.
- Mini chocolate chips on top add a nice texture and chocolate burst but can be omitted if desired.
