Moist and Fluffy Chocolate Espresso Muffins

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Chocolate Espresso Muffins

Frequently I make up my own dinner recipes, marinades etc. but I have never been able to make up a recipe that involved baking until now. I recently got a kitchen scale and started researching about ratios in baking. I’ve learned that for muffins you should combine 2 parts flower with 2 parts liquid with 1 part eggs and 1 part fat. Using this, along with some other general knowledge of baking soda and baking powder I starting fiddling and making muffins. I first started off with a set of banana chocolate chip muffins that worked out pretty well but I forgot to record what I did. I then decided to take a shot at some sort of Chocolate Espresso Muffin, this time recording the amounts, since my husband is a huge mocha fan. I came up with these fluffy, moist and chocolatey muffins. I thought I’d share the recipe with you.

 

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Chocolate Espresso Muffins

I used my scale so I’ve provided the recipe here in grams first but I’ve converted it to standard measurements using this guide and provide that at the bottom.

Measurements by Weight

  • 222 g White Flour
  • 7.5 g Baking Powder
  • 2.5 g Baking Soda
  • Pinch of Salt
  • 2 Whole Eggs plus 1 Egg Yolk (about 111 g)
  • 111 g Canola Oil
  • 14 g Cocoa Powder
  • 60 g Sugar
  • 4 oz Espresso
  • 148 g Milk
  • 100 g Mini Chocolate Chips
Measurements by Volume

  • 1 3/4 C White Flour
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • Pinch of Salt
  • 2 Whole Eggs plus 1 Egg Yolk
  • 1/2 C Canola Oil
  • 2 1/2 Tbs Cocoa Powder
  • 1/3 C Sugar
  • 1/2 C Espresso
  • 2/3 C Milk
  • 1/2 C Mini Chocolate Chips

Combine flour, baking powder and baking soda along with a pinch of salt in a large bowl and set aside.  Separate one egg yolk from its white and combine the yolk and two whole eggs in a bowl, add the milk and oil and whisk gently. In a third bowl combine the warm espresso with the cocoa powder and sugar and let cool. Once the espresso cocoa mixture is cool combine it with the milk oil and eggs and whisk until combined. Pour the liquid into the flour mixture and stir gently until combined. Mix in the chocolate chips and then scoop into a well greased muffin tin. I filled the cups almost to the top and was able to make 10 muffins from this recipe. Bake at 375 for 15 to 19 minutes or until a knife inserted comes out clean. Let cool and enjoy.

Chocolate Espresso Muffins

Chocolate Espresso Muffin

If you make these I’d love to hear from you. Please let me know if you liked them!

Jennifer

Jennifer is a busy working mother of two who, along with her husband, has chosen to unschool her children. She currently blogs about her experience with the challenges and fun of unschooling along with her love of crafting and cooking at HarmonicMama.com.

4 thoughts on “Moist and Fluffy Chocolate Espresso Muffins

  • April 27 at 3:27 pm
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    Next time I come over I want muffins!! They look really good. I may try them.

    Reply
  • March 13 at 9:17 am
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    These look delicious! We are big mocha fans too, so I know we would love them!

    Reply
  • October 13 at 10:39 pm
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    These look delicious! And here I thought we were the only homeschoolers cobbling recipes. Thanks for the recipe and the inspiration!

    Reply

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