Description

Indulge in the rich, decadent goodness of Double Chocolate Espresso Muffins. These moist and flavorful muffins are a chocolate lover’s dream with a hint of espresso for that perfect pick-me-up.

Ingredients

Dry Ingredients:

1½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 tablespoon instant espresso powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients:

¾ cup granulated sugar
½ cup brown sugar
2 large eggs
½ cup sour cream
½ cup whole milk
⅓ cup vegetable oil
1 teaspoon vanilla extract

1 cup semisweet chocolate chips (plus extra for topping)

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Instructions

Preheat the oven and prepare the muffin tin: Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.
Combine wet ingredients: In a separate bowl, whisk eggs, granulated sugar, brown sugar, sour cream, milk, oil, and vanilla until smooth.
Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined.
Add chocolate chips: Fold in the chocolate chips gently.
Bake: Divide the batter into muffin cups, top with extra chocolate chips, and bake for 18-20 minutes.
Cool and serve: Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For a stronger espresso flavor, increase instant espresso powder to 1½ tablespoons.
You can use plain Greek yogurt as a substitute for sour cream.