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Sour Cream Double Chocolate Espresso Muffins

Moist and rich chocolate muffins baked with cocoa and chocolate chips, topped with a soft crumb and optional sugar dusting. Perfect for breakfast, snack, or dessert.
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Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings: 12 Muffins
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method

Ingredients
  

For the Muffins:
  • 1 ½ cups all-purpose flour spooned and leveled
  • ½ cup unsweetened cocoa powder sifted (Dutch process recommended)
  • ¾ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 3 tablespoons freshly brewed espresso cooled slightly
  • 1 ½ teaspoons vanilla extract
  • ¾ cup granulated sugar
  • 2 large eggs room temperature
  • 1 cup low-fat buttermilk room temperature and stirred with a fork
  • 8 tablespoons 1 stick unsalted butter, melted and slightly cooled
  • ¾ cup semisweet or dark chocolate chips divided (mini or regular work well)
Optional Topping:
  • Confectioner’s sugar for dusting

Method
 

  1. Preheat oven to 425°F. Line muffin tins with paper liners.
  2. Whisk flour, cocoa, baking soda, baking powder, and salt in a bowl.
  3. Mix espresso, vanilla, sugar, eggs, and buttermilk in a second bowl. Stream in melted butter.
  4. Add dry mixture to wet and stir until just combined.
  5. Fold in most of the chocolate chips, reserving some for tops.
  6. Scoop batter into muffin cups, filling to the top.
  7. Bake 5 minutes at 425°F, then reduce to 350°F and bake 10–12 minutes more.
  8. Place reserved chocolate chips on hot muffins.
  9. Cool slightly, then dust with confectioner’s sugar if desired.