Description
Deliciously moist chocolate muffins infused with espresso, perfect for any chocolate lover!
Ingredients
Scale
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup plain yogurt (or sour cream)
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup espresso (cooled)
- 1 cup semi-sweet chocolate chips
Instructions
- Begin by preheating your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, combine the granulated sugar and eggs. Beat until pale and fluffy.
- Add the yogurt, vegetable oil, and vanilla extract to the sugar mixture, mixing until well combined.
- Pour in the cooled espresso and stir to mix thoroughly.
- Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Avoid overmixing for the best texture.
- Gently fold in the chocolate chips to evenly distribute them throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Place the muffin tin in the preheated oven and bake for 25-30 minutes. The muffins should look fluffy and a toothpick inserted into the center should come out clean.
- Remove the muffins from the oven and allow them to cool in the tin for 10-15 minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra kick of flavor, consider adding a pinch of cinnamon to the dry ingredients.
- These muffins freeze well; store in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg