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Double Chocolate Espresso Muffins

From Browned Butter Blondie.


  • 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!