Moist Chocolate Espresso Muffins with Buttermilk
I made us Chocolate Espresso Muffins loaded with heaps of chocolate chips + espresso and call it breakfast on-the-go! The espresso comes in the form of fresh-brewed espresso + finely ground espresso...in a pinch you could use some strong-brewed coffee in its place. These are moist, loaded with flavor and SO DELICIOUS with your morning coffee. Enjoy! xx
Print
Save
Servings: 15 muffins
Ingredients
- 8 tablespoons (113 g) unsalted butter (melted)
- ½ cup (100 g) granulated sugar
- ¼ cup (55 g) light brown sugar (packed)
- 2 large eggs (room temperature)
- 1 tablespoon (13 g) fresh-brewed espresso or strong coffee
- 2 teaspoons real vanilla extract
- 1 1/3 cups (180 g) all-purpose flour (how to measure flour)
- 2/3 cup (50 g) unsweetened cocoa powder (sifted)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon finely ground espresso (see note below)
- 3/4 teaspoon sea salt
- 1 cup (240 g) buttermilk (shaken and at room temperature)
- 3/4 cup (128 g) dark chocolate chips (or chopped chocolate)
Instructions
- Preheat the oven to 375°F (191℃) and place a rack in the top 1/3 of the oven, at least 6-inches from the heat source. Grease a regular muffin tin or use muffin liners.
- In a large bowl, whisk together the butter, granulated sugar, brown sugar, eggs, espresso and vanilla until completely blended together.
- In a medium bowl whisk together the flour, cocoa powder, baking soda, baking powder, ground espresso and sea salt. Alternate adding the flour mixture and the buttermilk into the butter mixture in two batches, ending with the buttermilk. Stir until barely combined and you still see streaks of flour. Fold in the chocolate chips, reserving about 3 tablespoons of chocolate chips for the tops of the muffins. Scoop the batter into the muffin liners and fill until just barely ¾ full. OPTIONAL: Let the muffins sit for at least 15 minutes before putting in the oven; this helps them get a wee more rise.
- Coarsely chop the 3 tablespoons of chocolate that you set aside(If it's not already chopped) and sprinkle over the tops of the espresso muffins.
- Bake for 15 minutes in the top third of the oven or until a toothpick comes out clean. You want the tops to be puffed up. For best results, bake one tin at a time. Let cool in the muffin tin for about 10ish minutes, then use a butter knife to help get them out to finish cooling on a rack.
Notes
*I use a Nespresso espresso pod for this. You could sub in any finely ground coffee or as noted in the comments below, espresso powder.
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo