Description
Indulge in the rich flavors of Double Chocolate Espresso Muffins – Browned Butter Blondie. These moist, decadent muffins are bursting with gooey chocolate chunks and a bold espresso kick, making them the perfect treat for breakfast, an afternoon snack, or a cozy gathering. Each bite is a delightful experience that combines the nutty essence of browned butter with irresistible sweetness, sure to satisfy any chocolate lover.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 tsp espresso powder
- ¾ cup granulated sugar
- ½ cup browned butter (cooled)
- 2 large eggs
- ¾ cup whole milk
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or grease it.
- Melt the butter in a saucepan over medium heat until golden brown and nutty; set aside to cool.
- In one bowl, whisk together flour, cocoa powder, espresso powder, and sugar.
- In another bowl, whisk eggs and milk, then slowly incorporate the cooled browned butter.
- Gently combine wet and dry ingredients until just mixed; fold in chocolate chips.
- Distribute batter evenly into muffin tins and bake for 18-20 minutes until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 250
- Sugar: 16g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg