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Double Chocolate Espresso Muffins

Indulge in rich, moist muffins bursting with chocolatey goodness and a delightful kick of espresso.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients and Sugars
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup unsweetened applesauce Can substitute with mashed banana or other fruit purees
  • 2 large eggs Make sure they are at room temperature
  • 1/2 cup brewed espresso or strong coffee
Mix-Ins
  • 1/2 cup chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with muffin liners.
  2. In a mixing bowl, combine the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk together until evenly mixed.
  3. In another bowl, mix the granulated sugar and brown sugar with the dry ingredients until it’s well combined.
  4. In a separate bowl, whisk together the unsweetened applesauce, eggs, and brewed espresso until fully blended.
Mixing
  1. Pour the wet mixture into the dry ingredients. Fold gently until just combined—be careful not to overmix!
  2. Gently fold in the chocolate chips, ensuring they’re evenly distributed throughout the batter.
Baking
  1. Scoop the batter into the prepared muffin tins, filling each one about two-thirds full.
  2. Bake for about 18-20 minutes, or until a toothpick inserted comes out clean.
  3. Allow the muffins to cool for a few minutes in the pan, then transfer them to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Reheat in microwave for 15-30 seconds or in the oven at 350°F for 5-7 minutes.