bakery style espresso chocolate chunk muffins_______________________Soft, tender double chocolate muffins hinted with espresso and topped with a light layer of soft chocolate streusel for a decadent afternoon or evening treat.
Ingredients
- 1/2 cup butter, melted (1 stick)
- 1/2 cup brown sugar
- 1/2 cup plain Greek yogurt
- 2 eggs, at room temperature
- 1/2 cup buttermilk, or vegan buttermilk (see note)
- 2 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp instant coffee or espresso
- 3/4 cup dark chocolate chips
chocolate streusel
- 1/2 cup all purpose flour
- 3 tbsp cocoa powder
- 1/4 cup brown sugar
- 4 tbsp butter, cold
Instructions
- Preheat oven to 350 degrees. Line a 12 slot muffin tin with muffin liners, or grease well with butter or oil.
- In a large bowl, whisk together butter, brown sugar, Greek yogurt, eggs, buttermilk, and vanilla until smooth. Add flour, cocoa powder, baking powder, baking soda, instant espresso/coffee, and whisk until incorporated. Fold in chocolate chips with a spatula.
- In a separate small bowl, whisk together flour, cocoa powder, and brown sugar. Cut in cold butter until small pea-sized crumbs are formed.
- Scoop about 1/4 cup of batter into each muffin tin. Sprinkle streusel overtop.
- Bake muffins for 20-25 minutes until a toothpick inserted in the center comes out clean.. Remove from oven and let cool 5 minutes in the tin, then remove muffins to a wire cooling rack for at least 10 minutes. Serve still warm or at room temperature.
Notes
* Vegan buttermilk for this recipe can be made with 1/2 cup nondairy milk of choice (I always use oat, but have tried almond with success and I'd imagine the others are just fine too!) and 1/2 tsp of white or cider vinegar, or lemon juice. Let the combination sit for at least 5 minutes until it begins to curdle.