These multitasking Double Chocolate-Mocha Muffins include your daily dose of chocolate—plus the added espresso leaves no need for a coffee run.
2 cups all-purpose flour
1/3 cup cocoa powder
1 to 2 tablespoons espresso powder
1 tablespoon baking powder
1/2 teaspoon salt
1 (10- to 12-ounce) package semisweet chocolate chunks
2 large eggs, lightly beaten
1 cup milk
3/4 cup vegetable oil
1/2 cup light brown sugar
1/2 cup sugar
1 teaspoon vanilla extract
How to Make It
Preheat oven to 350°. Line a 12-cup muffin pan with paper liners.
Whisk together first 6 ingredients in a large bowl. Whisk together eggs and remaining ingredients in a medium bowl; stir egg mixture into flour mixture just until blended. (Do not overmix.) Pour batter evenly into prepared muffin pan.
Bake 18 to 20 minutes. Serve warm, or cool on a wire rack.