Description
Double Chocolate Chip Muffins have a lot going on for them: obviously there is double the chocolate, but the addition of espresso powder takes them from good to great.
Ingredients
2 cups (250 grams) all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup dutch process or natural unsweetened cocoa powder
1 cup milk
1 tablespoon espresso powder
1/3 cup (65 grams) granulated sugar
1/3 cup (75 grams) brown sugar
2 large eggs
1/3 cup (65 grams) granulated sugar
1/3 cup (75 grams) brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup chocolate chips (1/2 dark chocolate, 1/2 semi-sweet)
Instructions
- Heat the oven to 350ºF. Line a muffin tin with muffin liners and set aside.
- In a measuring cup, pour in 1 cup of milk and 1 tablespoon of espresso powder. Whisk until the espresso powder dissolves.
- In a medium bowl, whisk together the dry ingredients (all purpose flour, baking powder and salt).
- In a large bowl, whisk together the sugar and eggs, milk/espresso mixture, vegetable oil and vanilla extract.
- Stir in the dry ingredients until smooth and then fold in the chocolate chips, reserving a few to top the muffins.
- Fill each muffin well about two thirds of the way full. Sprinkle the remaining chocolate chips on top of the muffins.
- Bake for 15-18 minutes or until a toothpick comes out clean.
- Let cool on a wire rack for 5 minutes before serving warm. Muffins can be kept in an airtight container for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Muffins