Chocolate Espresso Muffins
I discovered these Chocolate Espresso Muffins while staying at a B&B in the Scottish Highlands. They immediately earned a spot in my list of favorites!
Servings: 12 muffins
Calories: 369kcal
Ingredients
- ¾ cup unsalted butter
- 5 oz chocolate I used semisweet baker's chocolate
- 1 cup granulated sugar
- ¼ cup dark brown sugar
- 4 large eggs
- 1 tsp vanilla extract
- ¼ tsp almond extract
- ¼ cup espresso or strongly brewed coffee
- 1 cup all-purpose flour
- 1 Tbsp unsweetened cocoa powder
- 1 cup chopped walnuts optional
Instructions
- Melt the butter and chocolate together in a double-boiler over medium-low heat. (If you don't have a double-boiler, simply use a medium-sized bowl that fits snugly in the top of a saucepan. Place a little bit of water in the pan and then melt the butter and chocolate in the bowl on top. Don't allow the water to touch the bottom of the bowl.)
- Transfer the melted butter and chocolate to a larger mixing bowl and add the granulated sugar and brown sugar. Stir until combined. Add the eggs 1 at a time. Stir until combined after each addition. Add the vanilla and almond extracts and espresso (optional). Stir until well combined.
- Add the flour and cocoa powder and stir until just combined. (Take care not to overmix at this point.)
- Fold in the chopped walnuts (optional).
- Using greased muffins tins or paper liners, fill each cup about 2/3 full with batter.
- Bake at 350°F for 28-32 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Notes
*Chocolate chips would not be the best choice here because they aren't designed to melt easily. Baker's chocolate (which can be found in the baking aisle at most markets) works much better!
Nutrition
Calories: 369kcal | Carbohydrates: 38g | Protein: 5g | Fat: 23g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 27mg | Potassium: 131mg | Fiber: 2g | Sugar: 28g | Vitamin A: 436IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
