Moist Double Chocolate Espresso Muffins (with sour cream)

There’s something so comforting about sinking your teeth into a warm, chocolatey muffin that smells like a cozy coffee shop. These Moist Double Chocolate Espresso Muffins with sour cream are everything you crave after a long day. With each bite, you get rich chocolate flavor paired with a hint of espresso that wakes up your senses. They manage to be indulgent yet nutritious, thanks to the creamy sour cream that keeps them moist and tender. Plus, they’re easy enough to whip up on a busy weeknight perfect for a little self-care moment amidst the hustle and bustle!

Serving Versatility

One of the best things about these muffins is their versatility. You can enjoy them solo as a sweet snack or part of a balanced breakfast. They also pair wonderfully with a scoop of yogurt, fresh fruit, or a drizzle of honey if you’re feeling fancy. You can even crumble them over oatmeal or use them as a base for a delightful dessert with ice cream. The options are endless, making these muffins a fantastic addition to any meal!

Full Recipe Section

Ingredients:

• 1 ¾ cups Flour
• 1 cup Brown sugar
• ⅓ cup Granulated Sugar
• ½ teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 tsp 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

Directions:

1. In a jug or cup, whisk the hot water with the espresso powder to dissolve it.
2. In a large bowl, whisk together the eggs, oil, sour cream, hot coffee, and sugars until smooth.
3. Add the flour, cocoa powder, salt, baking soda, and baking powder. Stir until almost smooth.
4. Stir in the chocolate chips.
5. Cover with plastic wrap or a clean dish towel and let rest for 30-60 minutes.
6. Preheat oven to 425℉/220℃ and line two muffin pans with liners, lining every other muffin hole to give the tops room to rise.
7. Fill each muffin cup with batter until it’s just over ¾ full.
8. Bake at 425℉ for 5 minutes, then decrease the temperature to 350℉/175℃ for another 15-18 minutes.
9. Let cool in the pan for 10 minutes before transferring to a wire cooling rack. For a bakery-style look, press a few extra chocolate chips onto the tops while they’re still warm.

• Prep time: 15 minutes
• Cook time: 20-25 minutes
• Total time: About 1 hour
• Servings: Makes about 12 muffins
• Calories: Approximately 260 per muffin

Why You’ll Love This Recipe

You’ll fall in love with this recipe for many reasons! It’s quick to prepare without complicated techniques. The ingredients are budget-friendly and easy to find. Each muffin bursts with big, cozy flavors that make you feel at home. Plus, they provide a good amount of nutrition, making them a guilt-free treat. Best of all, you can easily customize them by adding nuts, swapping the chocolate chips for fruit, or using gluten-free flour!

Cultural or Cooking Technique Note

These muffins are inspired by the classic chocolate muffins often found in cafés worldwide, but the addition of sour cream and espresso truly elevates the flavor and texture. The sour cream gives a lovely tanginess and keeps them oh-so-moist, while the espresso adds a depth that perfectly complements the chocolate.

Serving Suggestions

1. Top with a dollop of whipped cream and a sprinkle of cocoa for a fancy dessert.
2. Serve alongside a cup of your favorite coffee or tea for a comforting afternoon treat.
3. Crumble on top of yogurt with fresh berries for a delightful breakfast.
4. Pair them with a scoop of vanilla ice cream for an indulgent dessert.

Pro Tips for Success

• Make sure your ingredients are at room temperature for the best mixing results.
• Don’t skip the resting time! Letting the batter rest helps enhance the texture.
• Keep an eye on them while baking; every oven is different, and you want to avoid overbaking.
• For more chocolate, add a sprinkle of chocolate chips on top before baking.

Storage & Reheating

Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep them longer, wrap them individually in plastic wrap and place them in the freezer. To reheat, pop them in the microwave for about 10-15 seconds, and they’ll be as good as fresh!

Closing Paragraph

I hope you give these Moist Double Chocolate Espresso Muffins a try! They’re so easy to make and are perfect for both a quick breakfast or a sweet snack. Feel free to customize them to match your taste and enjoy the deliciousness that comes out of your oven. If you make them, please share your thoughts in the comments, and let me know how it went!

🎀 Final Thoughts

From my cozy kitchen to yours, I wish you all the warmth and joy that baking can bring. There’s a magical connection when we bake something delicious, and I hope these muffins add a little sparkle to your day. Happy baking, friends!

Follow me on Pinterest for more cozy, quick, and nostalgic recipes.
If you loved this recipe, don’t miss my [related recipe link] for another comforting favorite.