Baking · Recipes

Recipe: Espresso Double Dark Chocolate Muffins

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.

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