Description
Rich, bakery-style chocolate muffins infused with espresso to deepen the cocoa flavor, moist on the inside with melty chocolate chips in every bite.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 tablespoon instant espresso powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ¾ cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 375°F and line a muffin pan with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, espresso powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk the eggs, whole milk, vegetable oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined.
- Fold in the chocolate chips evenly throughout the batter.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 18 to 22 minutes, until a toothpick inserted comes out with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter to keep the muffins tender.
- Sprinkle extra chocolate chips on top before baking for a bakery-style finish.
- These muffins freeze well for up to two months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg