Double Chocolate Espresso Muffins

INGREDIENTS

• 1 1/2 cups all purpose flour, spooned and leveled
• 1/2 cup unsweetened cocoa powder, sifted I use Dutch process
• 3/4 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 3 TBSP freshly brewed espresso cooled slightly
• 1 1/2 tsp vanilla extract
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 cup low-fat buttermilk, room temperature and stirred with a fork
• 8 TBSP unsalted butter, melted and slightly cooled 1 stick
• 3/4 cup semisweet or dark chocolate chips, divided use mini or regular
• Confectioner's sugar for dusting optional

INSTRUCTIONS

1. 1 Preheat oven to 425 degrees
2. 2 Line 2 muffin tins with paper liners, spacing muffins out if possible
3. 3 In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt
4. 4 In a separate bowl, mix together cooled espresso, vanilla, sugar, eggs and buttermilk
5. 5 Stream the cooled butter in and whisk to combine
6. 6 Add the dry ingredients, stirring with a wooden spoon or spatula until barely combined and a few streaks of flour remain
7. 7 Do not overmix
8. 8 Gently stir in the chocolate chips, setting aside 3-4 TBSP of chocolate chips for the tops of muffins if desired
9. 9 Using an ice cream scoop, divide the batter evenly amongst the muffin cups, filling each to the top
10. 10 Bake for 5 minutes at 425 degrees. Then reduce the temperature to 350 degrees and bake for an additional 10-12 minutes, checking that a toothpick comes out clean before removing from oven
11. 11 For best results, bake 6 muffins per 12 cup muffin pan, leaving space between muffins
12. 12 When done baking, immediately place a few of the remaining chocolate chips on top of each muffin. They will melt as the muffins cool
13. 13 Cool for 5-10 minutes in a draft free area and then remove muffins from pan to cool completely on a wire rack
14. 14 Dust with confectioner's sugar before serving