These delicious Chocolate Espresso Muffins are an excellent sweet treat for any time of day. The combination of dark chocolate chips, coffee, and pecans offers a unique flavor profile; this recipe is sure to satisfy your pallet with its delicious combination of sweet, bitter, and nutty flavors. They are perfect for a snack on the go, a late night pick me up, or a surprise for your friends.

How to Make:

Begin by preheating your oven to 375F and prepare 12 muffin cups.
To make the muffin batter, sift together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, ground cinnamon, and salt in a large bowl.
Then, add granulated sugar, light brown sugar, and mix to combine.
In a medium bowl, mix together an egg, whole milk, strong espresso or brewed coffee, melted butter, and vanilla extract.
Next, pour the wet ingredients into the dry ingredients and fold together with a wooden spoon or rubber spatula, just until combined.
Do not overmix. The batter should be quite thick and lumpy.
Then, fold in your desired amount of pecans and chocolate chips.
Divide the mixture evenly between the muffin cups and make the crunchy topping by tossing together coarse sugar, pecans, and chocolate chips in a small bowl, then sprinkle evenly on top of the batter.
Place in the oven and bake for 15-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
Finally, transfer your pan to a wire rack and let cool for 10 minutes before removing muffins from the pan and allowing them to cool completely.
These muffins will keep for 2 days in an airtight container at room temperature, and can be frozen for up to 2 months.

Frequently Asked Questions:

Q: What is the best way to ensure a moist muffin?
A: It’s important to not overmix your ingredients when making the muffin batter, as this can cause dense, chewy textures. Also, be sure to not overbake your muffins, since they should have a slightly fudgy center.

Q: Are there any other ways to add more flavor to this recipe?
A: You can definitely add a unique flair to this recipe by altering the ingredients. For a stronger coffee flavor, you can use a double shot espresso or add 1-2 tablespoons of instant coffee granules or espresso powder. To give a more mocha flavor, reduce the cocoa powder by 1/4 cup.

Delightful Espresso and Dark Chocolate Chip Muffins

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Recipe by Dish Lingo Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

These delicious Chocolate Espresso Muffins are an excellent sweet treat for any time of day.

Ingredients

• 1 1/2 cups 1 1/2 all-purpose flour

• 1 teaspoon 1 baking powder

• 1 teaspoon 1 baking soda

• 1 teaspoon 1 ground cinnamon, optional

• 1/4 teaspoon 1/4 salt

• 3/4 cup 3/4 light brown sugar (or any sugar you have)

• 1/2 cup 1/2 unsweetened cocoa powder

• 1 large 1 egg, slightly beaten

• 3/4 cup 3/4 whole or non-dairy milk

• 1/4 cup 1/4 (1 shot or 2 ounces) strong espresso or brewed coffee, cooled

• 1/2 cup 1/2 (1 stick) butter, melted

Directions

• Begin by preheating your oven to 375F and prepare 12 muffin cups.
• To make the muffin batter, sift together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, ground cinnamon, and salt in a large bowl.
• Then, add granulated sugar, and light brown sugar, and mix to combine.
• In a medium bowl, mix together an egg, whole milk, strong espresso or brewed coffee, melted butter, and vanilla extract.
• Next, pour the wet ingredients into the dry ingredients and fold them together with a wooden spoon or rubber spatula, just until combined.
• Do not overmix. The batter should be quite thick and lumpy.
• Then, fold in your desired amount of pecans and chocolate chips.
• Divide the mixture evenly between the muffin cups and make the crunchy topping by tossing together coarse sugar, pecans, and chocolate chips in a small bowl, then sprinkle evenly on top of the batter.
• Place in the oven and bake for 15-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
• Finally, transfer your pan to a wire rack and let cool for 10 minutes before removing muffins from the pan and allowing them to cool completely.
• These muffins will keep for 2 days in an airtight container at room temperature, and can be frozen for up to 2 months.