Description
Irresistibly moist muffins combining rich chocolate and bold espresso, perfect for breakfast, snacks, or dessert.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup espresso or strong coffee
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- In another bowl, whisk the espresso, vegetable oil, eggs, and vanilla extract together.
- Pour the wet ingredients into the dry mixture and mix until just combined; it’s okay if it’s a bit lumpy.
- Gently fold in the chocolate chips until evenly distributed.
- Divide the batter among the muffin cups, filling each about 2/3 full.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
For extra chocolatey treat, sprinkle a few additional chocolate chips on top before baking. Muffins can be stored in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American