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Double Chocolate Espresso Muffins Bakery Style Treat

Rich and moist double chocolate muffins enhanced with espresso for a bold bakery-style flavor and tall domed tops.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Muffin Batter
  • 2 cups all-purpose flour
  • 0.75 cup unsweetened cocoa powder
  • 1 tbsp espresso powder
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter melted
  • 0.5 cup vegetable oil
  • 1 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 2 eggs large
  • 1 tbsp vanilla extract
  • 1 cup whole milk
  • 0.5 cup sour cream
  • 1.5 cups semi-sweet chocolate chips

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 425°F (220°C). Line muffin tin with paper liners.
  2. Whisk together flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.
  3. Whisk melted butter, oil, and sugars until smooth.
  4. Add eggs and vanilla. Mix well.
  5. Stir in milk and sour cream.
  6. Fold dry ingredients into wet mixture without overmixing.
  7. Fold in chocolate chips.
  8. Fill liners nearly full and top with extra chocolate.
  9. Bake 5 minutes at 425°F, reduce to 350°F and bake 15–18 more minutes.
  10. Cool slightly before transferring to wire rack.

Notes

Start at high temperature for bakery-style domes. Do not overmix batter.