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Moist Double Chocolate Espresso Muffins

These Moist Double Chocolate Espresso Muffins are rich and decadent, infused with chocolate and a hint of espresso, perfect for cozy mornings or special gatherings.
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Prep Time 30 minutes
Cook Time 23 minutes
Total Time 53 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.75 cups Flour Provides structure and a light, fluffy texture.
  • ¾ cup Dutch Processed Cocoa Powder Infuses deep chocolate flavor and color.
  • ½ teaspoon Baking Powder Helps the muffins rise to perfection.
  • 1 teaspoon Baking Soda Works alongside baking powder for that extra lift.
  • 1 teaspoon Kosher Salt Enhances the flavors beautifully.
Wet Ingredients
  • 1 cup Sour Cream (room temperature) Contributes to the muffins’ richness and moisture.
  • ½ cup Hot Water Activates the espresso powder.
  • 1 tablespoon Espresso Powder Adds a complex coffee flavor.
  • ½ cup Neutral Oil Keeps the muffins moist and tender.
  • 2 large Eggs (room temperature) Binds the mixture for a fluffier texture.
Sweeteners & Chocolate
  • 1 cup Brown Sugar Adds sweetness and moisture.
  • ⅓ cup Granulated Sugar Balances the flavors with a clean, sweet note.
  • 1.5 cups Semisweet Chocolate Chips Provides gooey chocolate goodness.

Method
 

Preparation
  1. Whisk the hot water with the espresso powder until thoroughly combined.
  2. In a large bowl, whisk together the eggs, oil, sour cream, hot coffee, and both sugars until smooth.
  3. Gradually add in the flour, cocoa powder, salt, baking soda, and baking powder. Stir until the batter is almost smooth.
  4. Gently fold in the chocolate chips until evenly distributed.
  5. Cover the bowl and let it rest for 30-60 minutes.
Baking
  1. Preheat your oven to 425℉ (220℃) and line two muffin pans.
  2. Fill each muffin cup with batter until just over ¾ full.
  3. Bake at 425℉ for 5 minutes, then decrease to 350℉ (175℃) and bake for an additional 15-18 minutes.
  4. Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack.

Notes

For best results, ensure that the eggs and sour cream are at room temperature. Toss the chocolate chips in a tablespoon of flour before folding them into the batter to prevent sinking.