Description
Rich and moist double chocolate espresso muffins with a hint of coffee flavor.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder
- 1 tbsp instant espresso powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup buttermilk
- ½ cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a bowl, whisk flour, cocoa powder, espresso powder, baking soda, and salt.
- In another bowl, mix sugar, oil, egg, and vanilla until smooth.
- Alternately add dry ingredients and buttermilk to the wet mixture, stirring gently.
- Fold in chocolate chips.
- Divide batter evenly into muffin cups.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before transferring to a wire rack.
Notes
- Store in an airtight container for up to 3 days.
- Replace buttermilk with 1 cup milk + 1 tbsp vinegar if needed.
- Adjust espresso powder for stronger or milder coffee flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
