Ingredients
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2 Large eggs
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1 cup Milk
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1/2 Lemon
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4 Tbsp (room temperature) Butter
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2 eggs
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2 tsp Vanilla Extract
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1 1/2 cups (192g) (all-purpose) Flour
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3/4 cup (150g) Brown Sugar
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1 1/2 tsp Baking Powder
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3/4 tsp Baking Soda
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1/2 cup Cocoa Powder
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1/2 tsp Salt
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3 Tbsp (room temp) Espresso
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1 cup Chocolate Chipsor chopped dark chocolate bark
Directions
Steps
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1
Done
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Preheat oven to 350°F / 180°C. |
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2
Done
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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. |
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3
Done
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Make the Chocolate Espresso Muffin BatterIn 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 |
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4
Done
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Bake the Double Chocolate Espresso MuffinsLine 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). |
