Ingredients
Scale
- 188g (1½ cups) all-purpose flour, spooned & levelled
- 50g (½ cup) dutch-process unsweetened cocoa powder
- 1 tablespoon black cocoa powder
- ¾ teaspoons baking soda
- ½ teaspoons baking powder
- ½ teaspoons salt
- 100g (½ cup) granulated sugar
- 50g (¼ cup) dark brown sugar
- 2 large eggs, at room temperature
- 60ml (¼ cup) freshly brewed espresso, slightly cooled
- 1½ teaspoons pure vanilla extract
- 240ml (1 cup) buttermilk, at room temperature
- 113g (½ cup or 1 stick) unsalted butter, melted & slightly cooled
- 180g (#190; cup) dark couverture baking chocolate, chopped
Instructions
- Preheat oven to 425ºF (218ºC) & line your muffin pan with homemade bakery-style muffin liners. (Read FAQ above on how to make them). Set aside.
- In a medium bowl, whisk together flour, cocoa powders, baking soda, baking powder, and salt.
- In a separate bowl, mix together cooled espresso, vanilla, sugar, eggs and buttermilk.
- Lastly, add in the melted & cooled butter and whisk to combine.
- Add the dry ingredients, stirring with a wooden spoon or spatula until almost combined with a few streaks of flour remaining. Do not overmix.
- Gently stir in the chocolate chips, setting aside 3-4 TBSP of chocolate chips for the tops of muffins if desired.
- Using an ice cream scoop, divide the batter evenly amongst the muffin liners, filling each of them to the top.
- Bake for 5 minutes at 425ºF (218ºC). Then reduce the temperature to 350ºF (177ºC) and bake for an additional 10-12 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Cool for 5-10 minutes and then remove muffins from pan to cool completely on a wire rack.
- Store these muffins in an airtight container at room temperature for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Muffins, Chocolate
- Cuisine: American
Keywords: dark chocolate espresso muffins, mocha muffins, double chocolate espresso muffins, chocolate chip muffins