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Double Chocolate Espresso Muffins with Homemade Buttermilk

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Ingredients

Adjust Servings:
2 Large eggs
1 cup Milk
1/2 Lemon
4 Tbsp (room temperature) Butter
2 eggs
2 tsp Vanilla Extract
1 1/2 cups (192g) (all-purpose) Flour
3/4 cup (150g) Brown Sugar
1 1/2 tsp Baking Powder
3/4 tsp Baking Soda
1/2 cup Cocoa Powder
1/2 tsp Salt
3 Tbsp (room temp) Espresso
1 cup Chocolate Chips or chopped dark chocolate bark

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Double Chocolate Espresso Muffins with Homemade Buttermilk

Espresso pairs extremely well with chocolate and makes the taste even richer.

Features:
  • Vegetarian
Cuisine:

Ingredients

Directions

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Steps

1
Done

Preheat oven to 350°F / 180°C.

2
Done

Make Homemade Buttermilk (Optional)

Pour the milk in a glass or bowl. Juice half a lemon and add the juice. Let sit for 10 min. It will curdle and turn into buttermilk.

3
Done

Make the Chocolate Espresso Muffin Batter

In a bowl, whisk together the dry ingredients. Melt the butter and let cool a bit. In a separate bowl, mix the wet ingredients including the butter (except the chocolate chips). Fold the dry mixture into the wet mixture - don't over mix. Fold in the chocolate chips

4
Done

Bake the Double Chocolate Espresso Muffins

Line your cupcake sheet or muffin pan, or coat with cooking spray or butter. Add the batter. Bake on the bottom rack at 425°F/218°C for 5 minutes, reduce the temperature to 350°F/177°C for 10-12 minutes. Do the toothpick test or just use your finger - if they spring back - they are ready to eat. (Sprinkle sifted powedered sugar on top if desired).

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