Chocolate Espresso Muffins Recipe

Name: Chocolate Espresso Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Water; 2 Tablespoons Instant Espresso; 1-3/4 cup All-purpose Flour; 3/4 cups Granulated Sugar; 2 Tablespoons Cocoa Powder; 1 Tablespoon Baking Powder; 1/4 teaspoons Baking Soda; 1/4 teaspoons Salt; 1 container (8 Oz. Size) Mascarpone Cheese; 1 cup Milk; 2 whole Eggs; 1 cup Chocolate Chips

Servings: persons

1/2 cups Water
2 Tablespoons Instant Espresso
1-3/4 cup All-purpose Flour
3/4 cups Granulated Sugar
2 Tablespoons Cocoa Powder
1 Tablespoon Baking Powder
1/4 teaspoons Baking Soda
1/4 teaspoons Salt
1 container (8 Oz. Size) Mascarpone Cheese
1 cup Milk
2 whole Eggs
1 cup Chocolate Chips

1
Preheat oven to 350u00b0F and line two 12 well muffin trays with paper liners.
2
Heat the water in a small pot to a low boil, then stir in the instant espresso until it is fully dissolved. Take the pot off of the heat and let it cool. While it cools whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt together in a large whisking bowl.
3
Whisk the mascarpone cheese, milk, eggs and cooled espresso liquid together in another bowl until smooth. Pour the wet ingredients into the dry ingredients and whisk it all together just until a batter forms. Switch to a rubber spatula and fold in the chocolate chips.
4
Use a 1 1/2-inch cookie scoop to distribute two scoops of the batter into each lined muffin well. Bake the muffins for about 20 minutes, rotating the trays halfway through so that they bake evenly. Use a toothpick inserted in the center of a couple of them to make sure they are baked through. It should come out cleanly. When they are done, let them cool in the muffin trays for a few minutes, then remove them to finish cooling completely.
5
Serve them as a wonderful breakfast or pick me up snack! They will keep for two days in a sealed container.

698

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cups Water, 2 Tablespoons Instant Espresso, 1-3/4 cup All-purpose Flour, 3/4 cups Granulated Sugar, and more.

Yes, Chocolate Espresso Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Espresso Muffins

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