Double Chocolate Espresso Muffins

These Double Chocolate Espresso Muffins are a delightful way to kickstart your day. With their rich chocolate flavor and a hint of espresso, they are perfect for breakfast or a sweet treat any time. The moist texture and chocolatey goodness make them a favorite among chocolate lovers. Easy to prepare, these muffins fit various occasions, from cozy mornings at home to casual brunches with friends.

Why You’ll Love This Recipe

• Rich Flavor: The combination of cocoa and espresso creates an irresistible taste that will satisfy any chocolate craving.
• Quick Preparation: With just 15 minutes of prep time, you can have these muffins baking in the oven in no time.
• Perfectly Moist: The addition of buttermilk ensures that each muffin is soft and tender.
• Versatile Treat: Enjoy them for breakfast, as a snack, or even as dessert!
• Easy Cleanup: Baking in muffin liners makes cleanup a breeze.

Tools and Preparation

Before you start baking your Double Chocolate Espresso Muffins, gather the necessary tools and equipment. Having everything ready will streamline your cooking process.

Essential Tools and Equipment

• Muffin tins
• Paper liners
• Mixing bowls
• Whisk
• Wooden spoon or spatula
• Ice cream scoop
• Cooling rack

Importance of Each Tool

• Muffin tins: Essential for shaping the muffins perfectly while allowing even baking.
• Mixing bowls: Useful for keeping dry and wet ingredients separate until it’s time to combine.
• Whisk: Helps mix ingredients thoroughly, ensuring that the batter is smooth and well-blended.

Ingredients

A rich, perfectly moist, and super chocolaty muffin that bakes up in minutes. These double chocolate espresso muffins are the perfect wake-up call any day of the week.

For the Muffins:

• 1 1/2 cups all-purpose flour, spooned and leveled
• 1/2 cup unsweetened cocoa powder, sifted (Dutch process preferred)
• 3/4 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 3 TBSP freshly brewed espresso, cooled slightly
• 1 1/2 tsp vanilla extract
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 cup low-fat buttermilk, room temperature and stirred with a fork
• 8 TBSP (1 stick) unsalted butter, melted and slightly cooled
• 3/4 cup semisweet or dark chocolate chips, divided (use mini or regular)
• Confectioner’s sugar for dusting, optional

How to Make Double Chocolate Espresso Muffins

Step 1: Preheat the Oven

Preheat your oven to 425 degrees Fahrenheit to ensure it’s hot enough for baking the muffins.

Step 2: Prepare Your Muffin Tins

Line two muffin tins with paper liners. If possible, space out the muffins to allow for even cooking.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together the following:
1. All-purpose flour
2. Cocoa powder
3. Baking soda
4. Baking powder
5. Kosher salt

Step 4: Combine Wet Ingredients

In another bowl, mix together:
1. The cooled espresso
2. Vanilla extract
3. Granulated sugar
4. The two eggs
5. The room-temperature buttermilk

Step 5: Add Butter

Stream in the cooled melted butter while whisking to combine all wet ingredients.

Step 6: Combine Wet and Dry Ingredients

Add the dry mixture to the wet mixture using a wooden spoon or spatula:
– Stir gently until just combined; be careful not to overmix—it’s okay if there are some flour streaks remaining.

Step 7: Fold in Chocolate Chips

Gently stir in most of the chocolate chips, saving about 3-4 tablespoons for topping the muffins later.

Step 8: Fill Muffin Tins

Using an ice cream scoop, fill each muffin cup to the top with batter.

Step 9: Bake

Bake at 425 degrees Fahrenheit for 5 minutes. Then reduce the temperature to 350 degrees Fahrenheit and bake for an additional 10-12 minutes.
– Check doneness by inserting a toothpick; it should come out clean.

Step 10: Add Topping Chips

As soon as you remove them from the oven, place a few reserved chocolate chips on top of each muffin; they will melt beautifully as they cool.

Step 11: Cool Down

Allow muffins to cool for about 5-10 minutes before transferring them to a wire rack to cool completely.

Step 12: Serve

Dust with confectioner’s sugar before serving if desired, and enjoy your delicious double chocolate espresso muffins!

How to Serve Double Chocolate Espresso Muffins

Double chocolate espresso muffins are not just delicious on their own; they can be paired with various accompaniments to elevate your breakfast or snack time. Here are some creative serving suggestions to enhance your muffin experience.

With Fresh Fruit

• Sliced Bananas – Add fresh banana slices on the side for a sweet contrast.
• Berries – Serve with strawberries, blueberries, or raspberries for a burst of freshness.

With Whipped Cream

• Lightly Sweetened Cream – Top the muffins with a dollop of whipped cream for a rich, creamy addition.
• Flavored Whipped Cream – Try adding vanilla or cocoa powder to the whipped cream for extra flavor.

Accompanied by Coffee

• Espresso – Pair these muffins with a shot of espresso to enhance the coffee flavor.
• Latte – A frothy latte creates a delightful balance with the chocolatey richness.

With Nut Butter

• Almond Butter – Spread almond butter on half a muffin for added protein and healthy fats.
• Peanut Butter – This classic pairing adds depth and creaminess that complements the chocolate well.

How to Perfect Double Chocolate Espresso Muffins

To achieve the ultimate double chocolate espresso muffins, consider these simple tips. They will help you create a batch that is moist, flavorful, and irresistible.

• Use Room Temperature Ingredients – Ensure eggs and buttermilk are at room temperature for better mixing and texture.
• Do Not Overmix – Stir until just combined to keep the muffins light and fluffy.
• Use High-Quality Cocoa Powder – Opt for Dutch process cocoa for a deeper chocolate flavor.
• Cool Butter Slightly – Let melted butter cool before adding it to avoid cooking the eggs in your mixture.
• Check Doneness Carefully – Use a toothpick; it should come out clean but not dry.

Best Side Dishes for Double Chocolate Espresso Muffins

These muffins can shine even brighter when served alongside complementary dishes. Here’s a list of side dishes that pair wonderfully with double chocolate espresso muffins.

1. Greek Yogurt – A creamy, tangy yogurt balances the sweetness of the muffins perfectly.
2. Granola Parfait – Layer Greek yogurt with granola and fruit for a wholesome breakfast option.
3. Smoothie Bowl – A nutritious smoothie bowl topped with fresh fruits and seeds adds color and health benefits.
4. Fruit Salad – A refreshing bowl of seasonal fruits provides brightness and acidity that contrasts nicely with the muffins.
5. Oatmeal – A warm bowl of oatmeal can serve as a hearty side dish, especially flavored with cinnamon or honey.
6. Chia Pudding – This healthy option offers texture and is customizable with various toppings like nuts or fruits.

Common Mistakes to Avoid

Baking double chocolate espresso muffins can be a delightful experience, but there are common pitfalls to watch out for. Here are some mistakes to avoid:

• Overmixing the batter: This can lead to tough muffins. Mix just until the dry ingredients are combined for a light texture.
• Incorrect oven temperature: Make sure your oven is preheated properly. If it’s too hot or cold, it can affect how your muffins rise and bake.
• Not using room temperature ingredients: Cold eggs or buttermilk can hinder the batter’s ability to mix well. Let them sit out before baking.
• Skipping the cooling time: Removing muffins from the pan too soon can cause them to fall apart. Allow them to cool slightly in the pan first.
• Neglecting to measure flour correctly: Spoon and level your flour for accurate measurements. Too much flour can make muffins dense.

Storage & Reheating Instructions

Refrigerator Storage

• Store muffins in an airtight container in the fridge.
• They will stay fresh for up to 5 days.

Freezing Double Chocolate Espresso Muffins

• Wrap each muffin individually in plastic wrap.
• Place them in a freezer-safe bag or container. They can be frozen for up to 3 months.

Reheating Double Chocolate Espresso Muffins

• Oven: Preheat to 350°F and heat muffins for about 10 minutes until warm.
• Microwave: Heat each muffin on high for about 15-20 seconds for a quick warm-up.
• Stovetop: Use a skillet over low heat, cover, and heat muffins for about 5 minutes.

Frequently Asked Questions

Here are some frequently asked questions regarding double chocolate espresso muffins:

How can I make my Double Chocolate Espresso Muffins more chocolaty?

You can add extra chocolate chips or use dark cocoa powder instead of regular cocoa powder for a richer flavor.

Can I substitute buttermilk in this recipe?

Yes, you can use regular milk mixed with a teaspoon of vinegar as a substitute for buttermilk.

How do I know when my Double Chocolate Espresso Muffins are done?

A toothpick inserted into the center should come out clean or with just a few crumbs attached.

Can I make these muffins gluten-free?

Certainly! Substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup.

Final Thoughts

These double chocolate espresso muffins are not only rich and chocolaty but also incredibly versatile. You can customize them by adding nuts, different types of chocolate, or fruits like raspberries. Try this recipe and enjoy deliciously moist muffins any time of day!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Double Chocolate Espresso Muffins

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• Author: Lucille
• Total Time: 30 minutes
• Yield: Approximately 12 muffins 1x

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Description

Indulge in the delight of Double Chocolate Espresso Muffins, a perfect blend of rich cocoa and robust espresso that will awaken your senses. These muffins are moist, chocolatey, and incredibly easy to whip up, making them an ideal breakfast treat or a sweet snack any time of day. With just 15 minutes of prep time and simple ingredients, you can enjoy these gourmet muffins fresh from the oven. Whether paired with fresh fruit or a dollop of whipped cream, they promise to satisfy every chocolate lover’s cravings. Bake a batch today and experience the delicious aroma that will fill your kitchen.

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Ingredients

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• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 3/4 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 3 tbsp brewed espresso (cooled)
• 1 1/2 tsp vanilla extract
• 3/4 cup granulated sugar
• 2 large eggs (room temperature)
• 1 cup low-fat buttermilk (room temperature)
• 8 tbsp unsalted butter (melted)
• 3/4 cup semisweet or dark chocolate chips

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Instructions

1. Preheat your oven to 425°F (220°C) and line muffin tins with paper liners.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
3. In another bowl, mix cooled espresso, vanilla extract, granulated sugar, eggs, and buttermilk until well combined.
4. Stream in melted butter while whisking until smooth.
5. Gently combine wet and dry ingredients using a wooden spoon until just mixed; some flour streaks are okay.
6. Fold in most of the chocolate chips, reserving a few for topping.
7. Fill each muffin cup to the top with batter.
8. Bake at 425°F for 5 minutes; then lower to 350°F (175°C) and bake for another 10-12 minutes until a toothpick comes out clean.
9. Sprinkle reserved chocolate chips on top immediately after removing from the oven.
10. Let cool for about 5-10 minutes before transferring to a wire rack.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin (85g)
• Calories: 250
• Sugar: 20g
• Sodium: 150mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 55mg