What kind of chocolate chips are best to use?

You can use either semisweet or dark chocolate chips in this recipe. Both work well. You can use mini chips or regular size chips, whichever you prefer or have on hand.

Can I use regular coffee instead of espresso?

Yes, if you do not have fresh espresso, you can use strong brewed coffee as a substitute. It will provide a similar flavor effect in the muffins.

How should I store these muffins?

Store cooled muffins tightly covered in a cool, dry location. An airtight container works well to keep them fresh for a few days.

Can I freeze these muffins for later?

Yes, these muffins freeze very well. Once they are completely cooled, place them in a freezer safe bag or container. They will stay fresh in the freezer for a few months. Just thaw them at room temperature or gently warm them up when you are ready to enjoy one.

Why is buttermilk used in the recipe?

Buttermilk helps to create a tender crumb in baked goods like muffins. Its acidity reacts with the baking soda to help the muffins rise. It also contributes to the moist texture.

How do I know when the muffins are done baking?

The tops of the muffins should spring back lightly when you touch them. You can also insert a toothpick into the center of one. If the toothpick comes out clean or with just a few moist crumbs attached, they are ready.

Can I make a substitute for buttermilk if I do not have any?

Yes, you can easily make a buttermilk substitute. Combine one cup of regular milk with one tablespoon of lemon juice or white vinegar. Let the mixture sit for about five minutes until it looks slightly thickened or curdled. Then use it in the recipe as directed.

RichDouble Chocolate Espresso Muffins Recipe Article (Easy Recipe!)

Description

These Double Chocolate Espresso Muffins are incredibly rich, perfectly moist, and overflowing with intense chocolate flavor! They bake up quickly and offer a delicious jolt of coffee goodness, making them the ideal treat any time you need a pick-me-up!

Ingredients

1 ½ cups (180g) all-purpose flour, spooned and leveled
½ cup (50g) unsweetened cocoa powder, sifted
¾ teaspoon (3g) baking soda
1 teaspoon (5g) baking powder
½ teaspoon (3g) kosher salt
3 tablespoons (50ml) brewed espresso, cooled slightly
1 ½ teaspoons (8ml) vanilla extract
¾ cup (150g) granulated sugar
2 large eggs, at room temperature
1 cup (250ml) low-fat buttermilk, at room temperature and stirred with a fork
8 tablespoons (120g) unsalted butter, melted and slightly cooled
¾ cup (130g) semisweet or dark chocolate chips, divided (use mini or regular size)
Confectioner’s sugar for dusting (optional)

Instructions

Get your oven ready by preheating it to 425 degrees F.
Prepare two muffin pans by lining them with paper baking cups. Try to space them out if you can manage it.
In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
In a different bowl, combine the cooled espresso, vanilla, sugar, eggs, and buttermilk. Stir these wet ingredients together well.
Slowly pour the slightly cooled melted butter into the bowl with the wet ingredients. Whisk everything together until it is combined smoothly.
Add the bowl of dry ingredients to the wet mixture. Stir gently with a wooden spoon or a spatula until the batter is just combined. You should see a few streaks of flour still throughout the batter.
Be careful not to overmix the batter at this stage.
Carefully fold in most of the chocolate chips using your spoon or spatula. If you like, save 3 or 4 tablespoons of chips to sprinkle on top of the muffins later.
Use an ice cream scoop to divide the batter evenly among the prepared muffin cups. Fill each cup up to the top with batter.
Bake the muffins for 5 minutes at the initial 425 degree F temperature.
Then, lower the oven temperature to 350 degrees F and continue baking for another 10 to 12 minutes. To check if they are done, insert a toothpick into the center of a muffin. It should come out clean when they are ready.
For the best results and more even baking, only bake 6 muffins in each 12 cup muffin pan. This helps by leaving space between them.
Right after the muffins come out of the oven, quickly press a few of the reserved chocolate chips onto the top of each one. The heat from the muffins will melt them slightly as they cool.
Let the muffins cool in the pan for 5 to 10 minutes. Keep them away from drafts while they cool slightly. Then, carefully remove them from the pan and place them on a wire rack to cool completely.
Dust the tops of the muffins with confectioner’s sugar just before you serve them if desired.

Notes

If you do not have fresh espresso, you can use strong brewed coffee instead for a similar flavor.
To make a buttermilk substitute, combine 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar. Let this mixture sit for 5 minutes before using it in the recipe.
Store the cooled muffins tightly covered in a cool, dry spot to keep them fresh. You can also freeze these muffins for later enjoyment.

Nutrition

Serving Size: 1 muffin
Calories: 280
Sugar: 20g
Sodium: 135mg
Fat: 14g
Carbohydrates: 37g
Fiber: 3g
Protein: 5g
Cholesterol: 60mg