Espresso Chocolate Chunk Muffins
These Espresso Chocolate Chunk Muffins are the perfect balance of rich and cozy. Moist chocolate-studded muffins get a subtle coffee kick from espresso, while a sprinkling of turbinado sugar on top adds a sparkling, caramelized crunch.
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup whole milk
- ¼ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 tbsp instant espresso powder
- 1 cup dark chocolate chunks
- 2 tbsp turbinado sugar
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together 2 cups all-purpose flour, ½ cup granulated sugar, 2 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.2 cups all-purpose flour, ½ cup granulated sugar, 2 tsp baking powder, ½ tsp baking soda, ¼ tsp salt, 1 tbsp instant espresso powder
- In another bowl, whisk ¾ cup whole milk, ¼ cup vegetable oil, 2 large eggs, 2 tsp vanilla extract, and 1 tbsp instant espresso powder until combined.¾ cup whole milk, ¼ cup vegetable oil, 2 large eggs, 2 tsp vanilla extract
- Pour wet ingredients into dry ingredients and gently fold until just combined. Do not overmix. Fold in the c1 cup dark chocolate chunks .1 cup dark chocolate chunks
- Divide batter evenly among the 12 muffin cups. Sprinkle the tops generously with 2 tbsp turbinado sugar for a crunchy, sparkling topping.2 tbsp turbinado sugar
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.