Double Chocolate Espresso Muffins for Indulgent Morning Bliss
A delightful way to start your morning with rich chocolate and espresso flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup brewed espresso, cooled
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs, then add the oil, vanilla extract, and cooled espresso; mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in the chocolate chips.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a richer flavor, use dark cocoa powder.
- Store leftovers in an airtight container.
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Double Chocolate Espresso Muffins
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