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Double Chocolate Espresso Muffins - Browned Butter Blondie

Indulge in these decadent muffins that combine rich chocolate flavor with the deep intensity of espresso, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder Measure carefully to avoid bitterness.
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter (browned) Brown the butter until golden.
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup brewed espresso or strong coffee
Additional Ingredients
  • 1 cup chocolate chips Use halal-certified if needed.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a saucepan over medium heat, melt the unsalted butter and cook until it turns golden brown.
  3. In a bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Whisk together.
  4. In a separate bowl, mix the browned butter, brown sugar, and eggs until smooth. Stir in the vanilla extract and brewed espresso.
  5. Slowly add the dry ingredient mixture to the wet mixture, mixing until just combined.
  6. Fold in the chocolate chips.
  7. Line a muffin tin with liners or grease it lightly, then pour the batter into each cup, filling about 3/4 full.
Baking
  1. Bake in the preheated oven for approximately 18-20 minutes, or until a toothpick comes out clean.
  2. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Reheat in the microwave or oven for the best experience.