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Double Chocolate Espresso Muffins

Deliciously rich muffins made with dark cocoa and espresso, perfect for breakfast or as a sweet treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 cup sugar
  • 1/2 cup chocolate chips
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup espresso (or strong coffee)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with oil.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
  3. In a separate bowl, mix the espresso, vegetable oil, eggs, and vanilla extract until well combined.
  4. Gradually pour the wet mixture into the dry mixture, stirring gently without overmixing.
  5. Gently fold in the chocolate chips.
  6. Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
  7. Bake for approximately 20-25 minutes, or until a toothpick comes out clean.
  8. Remove from the oven and let the muffins cool in the tin for about 10 minutes before transferring to a wire rack.

Notes

For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour mix. Store leftovers in an airtight container for up to three days or freeze for up to three months.