Triple Shot Espresso Chocolate Muffins

Directions

1Preheat 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.

2Whisk together the flour, sugar, cocoa, baking soda, salt, and chocolate chips. Set aside.

3Whisk 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.

4Cool for 10 minutes in the pan and then transfer to a wire rack.

Skipping every other muffin well helps these thick muffins bake evenly and provides that nice big bakery style top. For jumbo muffins, increase bake time at 350 from 15-16 to 25-28 minutes.