Hey there– I’m trying not to show off here. But honestly, I have to say these are my favorite thing I’ve baked in a very long time! So tender and silky and chocolatey with a little streusel crunch on top. Can you tell I love them??
CHOCOLATE ESPERSSO MUFFINS
topping:
1/3 cup brown sugar
1/3 cup chopped walnuts
1/3 cup dark chocolate coated cocoa nibs*
(or chocolate chips)
muffin:
1 1/2 cup flour
1/2 cup unsweetened cocoa**
1/2 cup white sugar
1/2 cup brown sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1 egg
3/4 cup whole milk
1/4 cup brewed espresso (or strong coffee)
1/2 cup canola oil
1 tsp. vanilla
2/3 cup walnuts, chopped
1/2 cup chocolate chips
First prepare the streusel. Mix together the 1/3 cup brown sugar and 1/3 cup chopped walnuts. Set aside along with the cocoa nibs.
Then in a mixing bowl, stir together the flour, cocoa, sugars, baking powder and salt. Mix in the egg, milk, coffee, oil and vanilla. Finally fold in the 2/3 cup walnuts and chocolate chips.
Spoon the mixture into the muffin pans lined with paper muffins liners. You’ll have 12 to 15 standard muffins. Sprinkle on the walnut & brown sugar streusel and then scatter the chocolate covered cocoa nibs over the tops.
Pop them into a 375 degree oven for 15 to 20 minutes until they are baked and firm to the touch. Hot from the oven they are just about perfect!!– with a mug of tea, even better.
*If you live around here, I got the chocolate covered cocoa nibs at Sprouts.
**I like the Hershey’s extra dark unsweetened cocoa– so much chocolate flavor!
The Thankful Heart 