Ingredients

The following ingredients have 18 Servings
  • .25 cup espresso
  • 0.5 cup buttermilk (cashew milk + 0.5 teaspoon vinegar)
  • 0.5 cup sunflower oil (or canola)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1.75 cup unbleached (all-purpose flour)
  • 0.5 cup granulated sugar
  • 0.5 cup light brown sugar (lightly packed)
  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon espresso powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 1.5 cups chocolate chips (I used Ghirardelli bittersweet)
  • decorative sugar crystals (optional)

Instruction

  • Preheat oven to 375 degrees.
  • In a large bowl, whisk together espresso, buttermilk, oil, eggs, and extract.
  • Add the flour, sugars, cocoa powder, baking soda, baking powder, espresso powder, and salt. Whisk to combine.
  • Stir in the chocolate chips.
  • Fill 18 muffins liners about three-quarters full.
  • Bake for 20 to 25 minutes, until a toothpick comes out clean when inserted into the center of the muffin.
  • Cool on a wire cooling rack