There is nothing I love more than coffee and chocolate. If I could live off just those two things I would! That’s what made these double chocolate espresso muffins sound so good! They honestly were not difficult to make at all and tasted pretty good to boot! This recipe is from Browned Butter Blondie, so definitely make sure to check out her page!
Let’s dive into the recipe. The biggest thing with these muffins is that I noticed they didn’t stay moist for long. I felt like they lost a lot of their softness within about 24 hours. I’m not 100% why they didn’t retain moisture but they were way better the day you make them. While these are really good muffins, these are best eaten day of and not something that will last all week and taste as good. I will have to test out a few other recipes to see if I can figure out why these didn’t stay as moist over the following days! Maybe they need to stay in the fridge after you make them? If you have any ideas let me know in the comments below!
Overall Review: 3.5/5
Overall, I loved the flavor of these double chocolate espresso muffins! They were so tasty and had that little punch of espresso which was so fun. If I could get them to stay as fresh for a few days I’d give them a 5/5! They were not hard to make and didn’t take much time either, perfect for the coffee and chocolate lover in your life!
Double Chocolate Espresso Muffins
- 1 1/2 cups All purpose flour
- 1/2 cup Unsweetened cocoa powder
- 3/4 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 2-3 tbsp Espresso
- 1 1/2 tsp Vanilla Extract
- 1/2 cup Unsalted butter
- 3/4 cup Granulated Sugar
- 2 Large Eggs room temperature
- 1 cup Low-fat buttermilk room temperature
- 6 oz Semisweet chocolate chips
- Confectioner's sugar for dusting
- Preheat oven to 350 degrees and prep a muffin tin with liners.
- In a large bowl mix the melted butter, granulated sugar, eggs, espresso and vanilla until blended. Highly recommend using a hand mixer or standing mixer if you have one.
- In a smaller bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt
- Alternate adding the flour mixture and buttermilk to the large bowl mixture. You should end by adding the last bit of the buttermilk.
- Mix until combined and some streaks of flour remain
- Stir in chocolate chips.
- Fill muffin tins to 3/4 full. Sprinkle chocolate chips on top.
- Bake for 15-18 minutes in center of oven. You will know its done when a toothpick comes out clean.
- Let cool on a wire rack and enjoy!