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Chocolate Espresso Muffins

12 INGREDIENTS • 8 STEPS • 50MINS

Chocolate Espresso Muffins

Recipe
4.8
4 ratings
These chocolate espresso muffins are so delectable and flavorful! They're perfect in the morning to have with a good cup of coffee.
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These chocolate espresso muffins are so delectable and flavorful! They're perfect in the morning to have with a good cup of coffee.
author_avatar
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
50MINS
Total Time
$0.86
Cost Per Serving
Ingredients
Servings
12
us / metric
Water
1/2 cup
Water
Instant Espresso Powder
2 Tbsp
Instant Espresso Powder
Unsweetened Cocoa Powder
2 Tbsp
Unsweetened Cocoa Powder
Baking Powder
1 Tbsp
Baking Powder
Baking Soda
1/4 tsp
Baking Soda
Salt
1/4 tsp
Mascarpone Cheese
1 cup
Mascarpone Cheese
Milk
1 cup
Nutrition Per Serving
VIEW ALL
Calories
279
Fat
12.3 g
Protein
5.2 g
Carbs
37.0 g
Love This Recipe?
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Chocolate Espresso Muffins
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author_avatar
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/

Author's Notes

Yields 24 muffins.
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C) and line two 12-well muffin trays with paper liners.
step 2
Heat the Water (1/2 cup) in a small pot to a low boil, then stir in the Instant Espresso Powder (2 Tbsp) until it is fully dissolved. Take the pot off of the heat and let it cool.
step 2 Heat the Water (1/2 cup) in a small pot to a low boil, then stir in the Instant Espresso Powder (2 Tbsp) until it is fully dissolved. Take the pot off of the heat and let it cool.
step 3
While it cools whisk the All-Purpose Flour (1 3/4 cups), Granulated Sugar (3/4 cup), Unsweetened Cocoa Powder (2 Tbsp), Baking Powder (1 Tbsp), Baking Soda (1/4 tsp) and Salt (1/4 tsp) together in a large whisking bowl.
step 4
Whisk the Mascarpone Cheese (1 cup), Milk (1 cup), Eggland's Best Classic Eggs (2), and cooled espresso liquid together in another bowl until smooth.
step 5
Pour the wet ingredients into the dry ingredients and whisk it all together just until a batter forms. Switch to a rubber spatula and fold in the Chocolate Chips (1 cup).
step 5 Pour the wet ingredients into the dry ingredients and whisk it all together just until a batter forms. Switch to a rubber spatula and fold in the Chocolate Chips (1 cup).
step 6
Use a 1.5 inch cookie scoop to distribute two scoops of the batter into each lined muffin well.
step 6 Use a 1.5 inch cookie scoop to distribute two scoops of the batter into each lined muffin well.
step 7
Bake the muffins for about 20 minutes, rotating the trays halfway through so that they bake evenly. Use a toothpick inserted in the center of a couple of them to make sure they are baked through. It should come out cleanly.
step 8
When they are done, let them cool in the muffin trays for a few minutes, then remove them to finish cooling completely. Serve them as a wonderful breakfast or pick me up snack! They will keep for two days in a sealed container.
step 8 When they are done, let them cool in the muffin trays for a few minutes, then remove them to finish cooling completely. Serve them as a wonderful breakfast or pick me up snack! They will keep for two days in a sealed container.
Tags
Breakfast
American
Brunch
Comfort Food
Date Night
Snack
Shellfish-Free
Vegetarian
Spring
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