Double Chocolate Espresso Muffins
Double Chocolate Espresso Muffins are moist rich and delicious with a coffee kick.
Servings: 12
Calories:
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.