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Moist Double Chocolate Espresso Muffins

Moist Double Chocolate Espresso Muffins for Coffee Lovers

These Moist Double Chocolate Espresso Muffins combine rich chocolate and bold espresso for a delightful treat perfect for coffee lovers.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 muffins
Course: Snacks
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour can substitute with gluten-free flour
  • 1 cup brown sugar light brown sugar can be used
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt reduce if using table salt
  • 1 cup hot water to activate espresso powder
  • 1 cup sour cream can substitute with buttermilk or yogurt
  • 1 tablespoon espresso powder instant coffee works too
  • 1/2 cup neutral oil such as sunflower or vegetable oil
  • 1/3 cup Dutch processed cocoa powder for richer flavor
  • 2 large eggs room temperature
  • 1 cup semisweet chocolate chips can use mini or dark chocolate chips
Optional Toppings
  • 1/2 cup extra chocolate chips for topping after baking

Equipment

  • Mixing Bowl
  • Muffin tin
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Activate the Espresso: In a jug, whisk together hot water and espresso powder until fully dissolved. Set aside to cool.
  2. Mix the Wet Ingredients: In a large bowl, combine eggs, neutral oil, sour cream, and espresso. Stir in brown and granulated sugar until smooth.
  3. Combine the Dry Ingredients: Add flour, cocoa, baking powder, baking soda, and kosher salt. Stir until just combined.
  4. Fold in the Chocolate Chips: Gently fold in the chocolate chips until evenly distributed.
  5. Let the Batter Rest: Cover and let the batter rest for 30 to 60 minutes.
  6. Preheat and Prepare: Preheat oven to 425°F (220°C) and line muffin cups with paper liners.
  7. Fill the Muffin Cups: Fill each muffin cup until just over ¾ full.
  8. Initial Bake at High Temperature: Bake at 425°F (220°C) for 5 minutes.
  9. Lower the Temperature: Reduce the temperature to 350°F (175°C) and bake for an additional 15 to 18 minutes.
  10. Cool and Serve: Allow the muffins to cool for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

For best results, measure ingredients accurately and check doneness with a toothpick.

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