Learn how to create Triple Shot Espresso Chocolate Muffins for your foodservice operation and keep your customers coming back for more.
![Triple Shot Espresso Muffins](https://reddiamondbevservice.com/wp-content/uploads/2023/10/Triple-Shot-Espresso-Muffins-sm.jpg)
Preheat oven to 425 degrees F. Line 2, 12 cup muffin pans with 6 liners, skipping every other one so the muffins are spaced out and have room to expand.
Whisk together the flour, sugar, cocoa, baking soda, salt, and chocolate chips. Set aside.
Whisk together the eggs, sour cream, oil, milk, espresso, and vanilla until combined. Pour wet ingredients into dry ingredients and fold together, just until combined. Do not overmix. Let batter rest for 5 minutes. Spoon batter into liners, filling them all the way to the top. Sprinkle additional chocolate chips on top for appearance. Bake for 5 minutes at 425 degrees then reduce the oven temperature to 350 degrees. Bake for an additional 15-16 minutes, testing with a toothpick or skewer to come out clean.
Cool for 10 minutes in the pan and then transfer to a wire rack.
Ingredients
Directions
Preheat oven to 425 degrees F. Line 2, 12 cup muffin pans with 6 liners, skipping every other one so the muffins are spaced out and have room to expand.
Whisk together the flour, sugar, cocoa, baking soda, salt, and chocolate chips. Set aside.
Whisk together the eggs, sour cream, oil, milk, espresso, and vanilla until combined. Pour wet ingredients into dry ingredients and fold together, just until combined. Do not overmix. Let batter rest for 5 minutes. Spoon batter into liners, filling them all the way to the top. Sprinkle additional chocolate chips on top for appearance. Bake for 5 minutes at 425 degrees then reduce the oven temperature to 350 degrees. Bake for an additional 15-16 minutes, testing with a toothpick or skewer to come out clean.
Cool for 10 minutes in the pan and then transfer to a wire rack.