Moist Double Chocolate Espresso Muffins (with sour cream)
These moist and soft double chocolate espresso muffins are made in one bowl and you don't need a mixer! They're so moist thanks to sour cream.
Servings: 15 muffins
Calories: 345kcal
Equipment
- 2 Muffin pans
- Large Bowl
- Whisk
- Kitchen Scale
- Measuring Spoons
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
- In a jug or cup, whisk the hot water with the espresso powder.½ cup Hot Water, 1 tablespoon Espresso Powder
- In a large bowl, whisk together the eggs, oil, sour cream, hot coffee, and sugars until smooth.1 cup Brown sugar , ⅓ cup Granulated Sugar, 1 cup Sour Cream, ½ cup Neutral Oil, 2 large Eggs
- Add the flour, cocoa powder, salt, baking soda and baking powder. Stir until almost smooth.1 ¾ cups Flour , ½ teaspoon Baking Powder, 1 teaspoon Baking Soda, 1 tsp Kosher Salt, ¾ cup Dutch Processed Cocoa Powder
- Stir in the chocolate chips.1 ½ cups Semisweet Chocolate Chips
- Cover with plastic wrap or a clean dish towel and let rest for 30-60 minutes.
- Preheat oven to 425℉/220℃ and line two muffin pan with liners. You want to line every other muffin hole, so you're baking 6 muffins at a time. This will give the muffin tops more space to rise.
- Fill each muffin cup with muffin batter until it's just over ¾ full.
- Bake at 425℉ for 5 minutes, then decrease temperature to 350℉/175℃ for 15-18 more minutes.
- Let the muffins cool in the pan for 10 minutes before removing to a wire cooling rack to cool completely. For that bakery style look, as soon as they come out of the oven I like to press chocolate chips on top of the muffins.
Video
Notes
My recipes have been developed and tested in cups and metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. Just click on 'METRIC' above the ingredients.
Oil: use a neutral oil like sunflower oil, vegetable oil or canola oil.
Sour Cream: you can swap out sour cream for buttermilk or full fat yogurt.
Chocolate Chips: you can use mini chocolate chips or regular chocolate chips.
Cocoa Powder: I recommend using Dutch-processed cocoa powder.
Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note I am using Diamond Crystal kosher salt and not coarse kosher salt (like Morton salt) which is far too salty for this recipe.
Storage: keep the muffins in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 345kcal | Carbohydrates: 43g | Protein: 5g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 264mg | Potassium: 243mg | Fiber: 3g | Sugar: 26g | Vitamin A: 141IU | Vitamin C: 0.1mg | Calcium: 59mg | Iron: 3mg
