Double Chocolate Espresso Muffins
★★☆☆☆
Ingredients
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1/2 cup unsweetened cocoa powder, sifted (Dutch process preferred)
- 3/4 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 3 Tbsp freshly brewed espresso, cooled slightly
- 1 1/2 tsp vanilla extract
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup low-fat buttermilk, room temperature
- 8 Tbsp (1 stick) unsalted butter, melted and slightly cooled
- 3/4 cup semisweet or dark chocolate chips, divided
- Confectioner's sugar for dusting (optional)
Instructions
- Preheat oven to 425°F. Line muffin tins with paper liners, spacing out if possible.
- Whisk flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl.
- In a separate bowl, mix espresso, vanilla, sugar, eggs, and buttermilk. Stream in melted butter and whisk to combine.
- Add dry ingredients, stir with spatula until barely combined (a few streaks of flour remain). Gently fold in chocolate chips, reserving 3-4 Tbsp for tops.
- Scoop batter into cups, filling to the top. Bake 5 minutes at 425°F, then reduce to 350°F and bake 10-12 minutes more.
- Immediately place reserved chocolate chips on top of each muffin. Cool 5-10 minutes, then remove to wire rack. Dust with confectioner's sugar before serving.
Wine Pairing: Dessert