Description
Indulge in these Moist Double Chocolate Espresso Muffins with sour cream, a delightful treat that will elevate your breakfast, snack, or dessert game. These rich chocolate muffins are infused with a hint of espresso, creating an irresistible combination that’s sure to please any chocolate lover. What makes them exceptionally moist is the addition of sour cream, ensuring each bite is soft and tender. Best of all, this one-bowl recipe requires no mixer, making it incredibly easy to whip up a batch in no time. Enjoy them fresh out of the oven or paired with your favorite beverage for an unforgettable culinary experience.
Ingredients
- 1 ¾ cups flour
- 1 cup brown sugar
- ⅓ cup granulated sugar
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup hot water
- 1 cup sour cream (room temperature)
- 1 tablespoon espresso powder
- ½ cup neutral oil
- ¾ cup Dutch processed cocoa powder
- 2 large eggs (room temperature)
- 1 ½ cups semisweet chocolate chips
Instructions
- Preheat oven to 425℉ (220℃). Line muffin pans.
- In a jug, whisk hot water with espresso powder until combined.
- In a large bowl, mix eggs, oil, sour cream, hot coffee, and sugars until smooth.
- Add flour, cocoa powder, salt, baking soda, and baking powder; stir until almost smooth.
- Fold in chocolate chips gently.
- Cover and let batter rest for 30–60 minutes.
- Fill each muffin cup about ¾ full with batter.
- Bake at 425℉ for 5 minutes; lower to 350℉ (175℃) and bake for another 15–18 minutes.
- Cool muffins for about 10 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 muffin (85g)
- Calories: 250
- Sugar: 20g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Ensure room temperature ingredients for better mixing and texture. Allow batter resting time for extra moisture and fluffiness. Feel free to add nuts or swap sour cream for Greek yogurt.