Moist and Fluffy 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.

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.

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