I’ve been reading a series of Coffeehouse Mysteries. When reading them I always get a craving for coffee and in the last book, I got a hankering for a coffee muffin. So I scoured the internet for a while trying to decide what I wanted to try. I considered healthy versions of the muffins but at last decided, that if I’m going to eat a chocolate coffee muffin, I’m not going to make it healthy…it’ll be a true treat. So finally, I landed on Serious Eats’ page and decided that looked good. I made a few tweaks and here we are.
Espresso Double Dark Chocolate Muffins
Adapted from Serious Eats
Yields: 18 muffins
- 2 c all-purpose flour
- 1/2 c Hershey’s unsweetened dark cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 c sugar
- 2 eggs
- 1/3 c vegetable oil
- 1 c plus 2 Tbsp milk
- 1 tsp vanilla extract
- 1 1/2 Tbsp espresso powder
- 1 1/2 c extra dark chocolate chips, divided (I used Guittard)
Preheat oven to 375°F. Spray standard muffin tin with non-stick pan spray. (I highly recommend you don’t use paper muffins cups on this recipe.)
Stir flour, cocoa, baking powder, baking soda, and salt into medium bowl; set aside. In large bowl, whisk sugar with eggs. Whisk in oil, milk, vanilla, and espresso until combined.
Whisk dry mixture into wet mixture until just combined. Stir in 1 cup chips.
Evenly divide batter between muffin cups and sprinkle with remaining chips. Bake until toothpick comes out clean, 15-17 minutes. Let muffins cool in pan 15 minutes, then remove muffins from tin and place on wire rack to cool completely.