Name: Chocolate Espresso Muffins
Ingredients: All-purpose flour: 1 cup (130 g); Cocoa powder (unsweetened): ⅓ cup (35 g); Baking powder: 1 teaspoon (4 g); Baking soda: ¼ teaspoon (1.5 g); Salt: ¼ teaspoon (1.5 g); Light brown sugar: ¾ cup (150 g); Large egg: 1 (50 g); Almond milk: ¾ cup (180 g); Vegetable oil: ¼ cup (54 g); Vanilla extract: 1 teaspoon (4 g); Instant espresso powder: 1 tablespoon (5 g); Semi-sweet chocolate chips: ¾ cup (130 g); Instructions:

Double chocolate muffins deepened with espresso powder for a rich, coffee-forward flavor in every bite. An easy one-bowl muffin recipe with no mixer.

Preheat the oven to 375°F (190°C). Line a muffin tin with 6 muffin liners. In a small bowl, heat up the almond milk and dissolve the espresso powder in the hot milk. Set aside to cool to room temperature.

In a large mixing bowl, beat the egg, milk, vegetable oil, vanilla extract, and the cooled espresso mixture until well combined. Add in the flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, chocolate chips and brown sugar and whisk together until the flour is just combined. Divide the batter evenly among the 6 muffin liners, filling them almost to the top for large, domed muffins.

Bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean.

Optionally, sprinkle a few more chocolate chips to melt on top of the muffins as soon as they come out of the oven.

Chocolate Espresso Muffins

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