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–+ servings
Bertha Jones

Double Chocolate Espresso Muffins

These muffins perfectly combine rich cocoa and robust espresso flavors, making them an ideal indulgence for breakfast or a quick snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Can use gluten-free blend as a substitute.
  • 1/2 cup cocoa powder
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, melted Can substitute with coconut oil.
  • 2 large eggs
  • 1/2 cup brewed espresso or strong coffee Decaf option works as well.
Chocolate Chips
  • 1/2 cup chocolate chips Optional to add more for extra richness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, mix the melted butter, eggs, and brewed espresso until fully combined.
  4. Pour the wet mixture into the dry ingredients, stirring gently until just combined.
  5. Fold in the chocolate chips carefully to avoid overmixing.
  6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let cool slightly before transferring to a wire rack.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 5gSodium: 150mgFiber: 2gSugar: 10g

Notes

For extra indulgence, drizzle melted chocolate on top or pair with whipped cream or vanilla ice cream. Store muffins in an airtight container; they are good at room temperature for up to 3 days. Freeze for longer storage up to three months.

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