Elevate your breakfast or snack game with these rich and moist Double Chocolate Espresso Muffins. Infused with a hint of espresso, these muffins are a chocolate lover’s dream come true. Perfectly balanced with semi-sweet chocolate chips and a touch of coffee, they offer a deliciously decadent treat that’s sure to satisfy.
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
1 cup sour cream
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1/4 cup brewed espresso, cooled
1 cup semi-sweet chocolate chips
1/2 cup mini chocolate chips (optional, for topping)
Directions:
Preheat Oven: Set your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing it with nonstick spray.
Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients: In another bowl, mix the sour cream, vegetable oil, eggs, vanilla extract, and cooled espresso until well combined.
Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing to ensure tender muffins.
Add Chocolate Chips: Fold in the semi-sweet chocolate chips.
Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full. If desired, sprinkle the tops with mini chocolate chips.
Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serving Tips:
Warm Up: For an extra indulgent treat, warm the muffins in the microwave for about 10-15 seconds before serving. This will make the chocolate chips gooey and enhance the overall flavor.
Pairings: Serve these muffins with a hot cup of coffee or espresso to complement the coffee flavor in the muffins. They also pair well with a glass of milk or a scoop of vanilla ice cream for a dessert twist.
Presentation: Garnish with a dusting of powdered sugar or a drizzle of chocolate sauce for an extra touch of elegance if serving for a special occasion or brunch.
Storage Tips:
Room Temperature: Store muffins in an airtight container at room temperature for up to 3 days. This will keep them fresh and prevent them from drying out.
Freezing: For longer storage, freeze muffins in an airtight container or zip-top freezer bag. They can be frozen for up to 2 months. To thaw, let them sit at room temperature for about 1-2 hours or microwave for 20-30 seconds.
Reheating: If you prefer a warm muffin, reheat it in the microwave for about 10-15 seconds. Alternatively, you can warm them in the oven at 350°F (175°C) for about 5-10 minutes.
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FAQs:
Can I substitute the espresso with regular coffee?
Yes, you can substitute brewed espresso with strong brewed coffee if you prefer. Just make sure the coffee is cooled before adding it to the batter. For the best results, use a strong coffee to mimic the espresso flavor.
How can I make these muffins gluten-free?
To make these muffins gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Be sure the blend you use includes xanthan gum or guar gum to help provide structure and texture similar to traditional flour.
Can I use dairy-free alternatives in this recipe?
Yes, you can use dairy-free alternatives. Substitute the sour cream with plain dairy-free yogurt or a mix of dairy-free milk with a tablespoon of lemon juice. Replace the vegetable oil with a neutral-tasting oil like coconut oil. Ensure the chocolate chips are dairy-free or vegan if needed.
How can I add extra flavor or texture to these muffins?
Consider adding nuts like walnuts or pecans for extra crunch. You can also swirl in a bit of caramel or peanut butter before baking. For an additional flavor boost, try adding a pinch of sea salt on top before baking to enhance the chocolate flavor.
Conclusion:
Indulge in the ultimate chocolate experience with these Double Chocolate Espresso Muffins — a delightful treat for any time of day!
📖 Recipe:
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Double Chocolate Espresso Muffins
- Total Time: 35 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
Enjoy the ultimate treat with these Double Chocolate Espresso Muffins! Rich, moist, and packed with chocolate chips, these muffins are infused with a hint of espresso for a decadent breakfast or a satisfying snack. Perfectly chocolatey and irresistibly soft, they’re a delightful way to start your day or to enjoy with your afternoon coffee.
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
1 cup sour cream
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1/4 cup brewed espresso, cooled
1 cup semi-sweet chocolate chips
1/2 cup mini chocolate chips (optional, for topping)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
- In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the sour cream, vegetable oil, eggs, vanilla extract, and cooled espresso until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the semi-sweet chocolate chips.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the tops with mini chocolate chips, if using.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a dairy-free version, substitute sour cream with dairy-free yogurt and use dairy-free chocolate chips.
If you prefer a stronger coffee flavor, use espresso powder instead of brewed espresso.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
- Calories: 320 kcal
