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Double Chocolate Espresso Muffins - Browned Butter Blondie

Double Chocolate Espresso Muffins with Browned Butter Bliss

Indulge in these Double Chocolate Espresso Muffins with rich chocolate and espresso flavors, enhanced by browned butter for ultimate bliss.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 tsp espresso powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter browned
  • 3/4 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp pure vanilla extract
  • 1 cup semi-sweet chocolate chips

Equipment

  • Muffin tin
  • Saucepan
  • Mixing bowls
  • whisk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a saucepan over medium heat, melt the unsalted butter until golden brown; let cool slightly.
  3. In a bowl, whisk together flour, cocoa powder, espresso powder, baking powder, and salt.
  4. In another bowl, combine the browned butter, brown sugar, granulated sugar, eggs, and vanilla until smooth.
  5. Gradually mix the dry ingredients into the wet mixture until just combined; fold in chocolate chips.
  6. Fill each muffin cup two-thirds full and bake for 18-20 minutes or until a toothpick comes out mostly clean.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10g

Notes

Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week. Reheat briefly in the microwave before serving.

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