Dark Chocolate Espresso Muffins
These Dark Chocolate Espresso Muffins are a magical blend of rich chocolate and bold espresso, offering a delightful experience with each bite.
Instructions
- Preheat your oven to 350°F (175°C).
- Line a muffin pan with paper liners or grease it lightly.
- In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, salt, and espresso powder.
- In another bowl, beat the egg, then add the milk, vegetable oil, and vanilla extract, and whisk until smooth.
- Gradually pour the wet ingredients into the dry mixture and stir gently until just combined.
- Fold in the dark chocolate chips until evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 15-20 minutes, checking for doneness with a toothpick.
- Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Measure your flour accurately. n For extra moisture, consider adding Greek yogurt. n Let muffins cool before storing. n Use high-quality dark chocolate for maximum flavor. n You can prepare the batter the night before.