"These muffins have an intense chocolate flavor that will make you come back for seconds... or fifths, in my case."
Double Chocolate Chip Cinnamon Muffins
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Prep time 15mins
Cook time 15mins
Serves or Makes: 15-18 Muffins
Recipe Card
ingredients
- 1 1/2 teaspoons instant espresso powder, instant espresso
Method
Step 1
Preheat oven to 425 degrees Fahrenheit. Line a large muffin pan with paper liners or lightly grease the pan.
Step 2
In a medium-sized bowl, whisk together buttermilk, sour cream, eggs, melted butter and vanilla extract. Set aside.
Step 3
In a small bowl, stir the instant espresso powder into the boiling water until it has fully dissolved. Add to the wet ingredients and whisk until well-combined.
Step 4
In a large bowl, whisk together flour, baking soda, salt, sugar, unsweetened cocoa powder and cinnamon. •Make a well in the center of the dry ingredients, pouring the wet mixture into it. Using a spatula, mix until just combined (do not overmix)!
Step 5
Spoon batter into muffin tins until nearly full (leave about ⅛ of the tin empty). Sprinkle the reserved ½ cup chocolate chips on top of each muffin.
Step 6
•Bake at 425 degrees F for 7 minutes, then reduce oven temperature to 350 degrees F (do not open the oven door during this process). Bake at this lower temperature for 6-8 minutes, until an inserted toothpick comes out clean (insert toothpick in two different places, since you may accidentally hit a gooey chocolate chip and be fooled that the muffins are under-baked).
Step 7
Remove the muffins from the oven, then set pan on the countertop to cool for about 5 minutes.
Step 8
Remove muffins from pan. Serve and enjoy!