For all the Espresso lovers, these are the perfect muffins that anyone can make at home. Double Chocolate Espresso Muffins are full of rich, moist and delicious bites that make for a wonderful treat any time. It’s better than the bakery store and it will stay moist for days. The muffins are fluffy, moist and are truly rewarding. All the sweet flavors of warm rich muffins with a layer of elegant espresso with chocolate will have food lovers closing their eyes as they softly bite into this heavenly muffins. Fresh from the oven, these muffins are so richly aromatic that it makes the house smell like a well bake chocolate espresso dessert.
Watch the video and follow the instructions below to have a nice fresh made dessert muffin ready for the rest of your week. Like and share this or any of the recipes you may find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment and let us know if you and your family enjoyed this easy to make delicious double chocolate espresso muffins. A muffin with morning coffee is my favorite way to skip a traditional breakfast and will soon be yours too, once you give this super tasty muffins a try.
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In a bowl: add flour, cocoa powder, espresso powder, baking powder & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
Preheat the oven to 375°F. Place tulip cups (or muffins liners) in the muffin tins. In a large bowl: beat sugar, eggs and mix.
Add oil, vanilla extract, sour cream, salt and mix until well combined.
Combine wet and dry ingredients together. Mix until well combined.
Add 1 ½ cups of chocolate chips and fold with spatula.
Divide batter into even portions into 12 muffin tins (should be exactly 12).
Add the other ½ cup of chocolate chips on top of the batter.
Bake for 18 minutes.
Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely. Continue with the rest of the muffins.
Stays fresh for over a week. Serve & Enjoy!
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Double Chocolate Espresso Muffins
Equipment
- Muffin Tins
Ingredients
- 1 ½ cup all-purpose flour 224g
- 1 cup granulated sugar 200 g
- 1 cup sour cream (full fat) room temperature
- ½ cup unsweetened cocoa powder 71 g
- ⅓ cup vegetable or canola oil
- 2 tbsp espresso powder
- 2 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- ½ tsp baking soda
- 1 ½ cup semi-sweet chocolate chips
- 2 large eggs room temperature
Topping
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 375°F. Place tulip cups (or muffins liners) in the muffin tins.
- In a bowl: add flour, cocoa powder, espresso powder, baking powder & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
- In a large bowl: beat sugar, eggs and mix. Add oil, vanilla extract, sour cream, salt and mix until well combined.
- Combine wet and dry ingredients together. Mix until well combined. Add 1 ½ cups of chocolate chips and fold with spatula.
- Divide batter into even portions into 12 muffin tins (should be exactly 12). Add the other ½ cup of chocolate chips on top of the batter.
- Bake for 18 minutes. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely. Continue with the rest of the muffins.
Stays fresh for over a week. Serve & Enjoy!
Video
Muffins & Cupcakes
Breakfast
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