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.

Chocolate Espresso Muffins

Save

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/

These chocolate espresso muffins are so delectable and flavorful! They're perfect in the morning to have with a good cup of coffee.

50MINS

Total Time

$0.86

Cost Per Serving

Ingredients

Servings

12

us / metric

1/2 cup

Water

2 Tbsp

Instant Espresso Powder

1 3/4 cups

All-Purpose Flour

3/4 cup

Granulated Sugar

2 Tbsp

Unsweetened Cocoa Powder

1 Tbsp

Baking Powder

as needed

Baking Soda

as needed

1 cup

Mascarpone Cheese

1 cup

2

1 cup

Chocolate Chips

Nutrition Per Serving

VIEW ALL

Calories

279

Fat

12.3 g

Protein

5.2 g

Carbs

37.0 g

Chocolate Espresso Muffins

Save

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 (as needed) and Salt (as needed) together in a large whisking bowl.

step 4

Whisk the Mascarpone Cheese (1 cup), Milk (1 cup), 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.

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