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Chocolate Espresso Muffins
With a double hit of chocolate and a hint of espresso, these muffins are rich enough to be served for dessert.
Prep Time 15 Min.
Cook Time 20 Min.
Servings
Muffins
Prep Time 15 Min.
Cook Time 20 Min.
Servings
Muffins
Instructions
  1. Preheat oven to 375˚F Line 12-cup muffin pan with paper liners. In large bowl, whisk together potato flakes, flour, sugar, cocoa powder, baking powder, baking soda, cinnamon and salt.
  2. In separate bowl, whisk together eggs, mild, sour cream, oil, espresso powder and vanilla until blended; stir into flour mixture just until moistened. Fold in chocolate chunks. Divide batter evenly among prepared muffin cups.
  3. Bake for 20 to 22 minutes or until muffins are golden brown and tops spring back when lightly pressed. Let cool in pan on rack.
  4. Tip: Fold 1/2 cup finely chopped toasted pecans, walnuts or almonds into the batter if desired.
Recipe Notes

Per 1 muffin (1/12 recipe)  Calories 240  Fat 12g  Saturated Fat 3.5g  Cholesterol 35mg  Sodium 230mg  Carbohydrate 30g  Fiber 2g  Sugars 16g Protein 4g

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