Chocolate Espresso Muffins
These chocolate muffins are for chocolate lovers!
Ingredients
- 2 cups all purpose flour
- 1 cup granulated white sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon espresso powder
- ½ teaspoon salt
- 1½ cups milk chocolate chips, divided
- ¾ cup full fat sour cream, at room temperature
- ½ cup whole milk, at room temperature
- ½ cup canola oil
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350℉. Line muffin cups with paper liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, espresso powder, salt and 1 cup of the chocolate chips.
- In a separate bowl, whisk together the sour cream, milk, oil, eggs and vanilla. Add this mixture to the dry ingredients, and stir the batter just until blended (do not over-mix).
- Fill the prepared muffin cups with ¾-full and sprinkle with the remaining ½ cup of chocolate chips.
- Bake for 15 to 17 minutes, until a toothpick inserted into the center comes out clean. Cool in the pan for about 10 minutes before removing to a rack to cool completely.
Nutrition
Serving: 1muffinCalories: 391kcalCarbohydrates: 50gProtein: 5gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 41mgSodium: 210mgPotassium: 190mgFiber: 2gSugar: 31gVitamin A: 151IUVitamin C: 0.1mgCalcium: 56mgIron: 2mg
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