I had to look up the definition of muffins versus cupcakes because I feel like the only difference between the two is that one is acceptable to eat in the morning with coffee or tea and the other is a dessert. Turns out I was right. They are both defined as small domed cakes, but a cupcake typically has icing. These “muffins” are essentially cupcakes. My actual conversation with my daughter this morning:

Me: Oh my goodness these are good! They taste just like Jerry’s. (Our favorite local bakery)

Lindsay: These are better than Jerry’s!

Me: They taste just like chocolate cake.

Lindsay: Mom! (Eye roll.) These ARE chocolate cake!

Alas, even my kids know that “chocolate muffins” are really just mini versions of chocolate cake. These are fluffy, rich, and the chocolate chips throughout don’t make you miss frosting at all. (Although you’ll definitely need to pour yourself a drink to wash it all down.) There is espresso in this recipe but you won’t taste it. The original recipe called for unsalted butter but I always use salted and they were divine so pick your pleasure. Once they cooled we warmed in the microwave for about 10 seconds. Mmmmmm… chocolaty perfection!

We don’t usually encourage such sweet treats for breakfast, but if we’re going to make homemade chocolate muffins, this will be our go-to recipe! My kids assured me today that I was the best teacher they’ve ever had because no other teacher stopped school to have a chocolate muffin break. 🤣 They couldn’t wait for me to take pictures either, which is why my muffin tray above is missing two!

Double Chocolate Espresso Muffins

INGREDIENTS

• 1 1/2 cups all purpose flour, spooned and leveled
• 1/2 cup unsweetened cocoa powder, sifted (I used Hershey’s Special Dark Cocoa Powder)
• 3/4 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 3 TBSP freshly brewed espresso, cooled slightly
• 1 1/2 tsp vanilla extract
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 cup low-fat buttermilk, room temperature and stirred with a fork
• 8 TBSP {1 stick} salted butter, melted and slightly cooled
• 3/4 cup semisweet or dark chocolate chips (use mini or regular) plus 1-2 Tablespoons for topping (optional)
• Confectioner’s sugar for dusting {optional}

INSTRUCTIONS

• Get out your eggs and put them in a bowl of warm water to get them to room temperature
• Melt butter & set aside to allow to cool
• Measure out 1 cup of buttermilk into a large bowl to allow it to come to room temperature
• Brew espresso or prepare small amount using espresso powder and then set aside to cool.
• Preheat oven to 425 degrees
• Line 2 muffin tins with paper liners, spacing muffins out so that there are only 6 per pan to allow muffins to rise
• In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt
• In a separate bowl, mix together cooled espresso, vanilla, sugar, eggs and buttermilk
• Stream the cooled butter into the buttermilk mixture while whisking to combine
• Add the dry ingredients, stirring with a wooden spoon or spatula until barely combined and a few streaks of flour remain
• Do not overmix
• Gently stir in 3/4 cup chocolate chips, setting aside 1-2 TBSP of chocolate chips for the tops of muffins
• Using a 1/3 measuring cup, divide the batter evenly amongst the muffin cups, filling each to the top
• Bake for 5 minutes at 425 degrees. Then reduce the temperature to 350 degrees and bake for an additional 10-12 minutes, checking that a toothpick comes out clean before removing from oven
• When done baking, immediately place a few of the remaining chocolate chips on top of each muffin. They will melt as the muffins cool
• Cool for 5-10 minutes before removing muffins from pan to cool completely on a wire rack
• Dust with confectioner’s sugar before serving if desired

Recipe by: Browned Butter Blondie https://brownedbutterblondie.com/double-chocolate-espresso-muffins/#tasty-recipes-6764