Usually I bake at nights and I have no idea what is behind my late night baking obsession. The other night I made these chocolate espresso muffins. A bit of chocolate at night never hurts anyone, right?
The result of this unplanned baking was much better than I expected. Today I made these beautiful muffins again because I wanted to shoot them and share with you this simple tasty recipe. I tried two different versions. Yesterday I made them with oat flour and today I used spelt flour as I ran out of oats. Both times they came out perfectly, so feel free to use whatever type of flour you prefer. I hope you’ll love these moist chocolatey muffins!
Makes 12 large muffins
- 230g/ 8.1oz flour of your choice (spelt, oat, rye…but I wouldn’t experiment with coconut flour due to its dryness)
- 80g/ 2.8 oz walnuts
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp ground coffee
- 50g/ 1.7oz butter or coconut oil
- 100ml or 1/3 cup milk
- 150ml or 2/3 cup espresso
- 7 tbsp honey or maple syrup (add more if you want, it depends on your personal taste)
- 1 big egg
- 100g chocolate
- Optional: 5tbsp chocolate protein powder or seeds of your choice
- 100g chocolate
- handful of chopped walnuts
- About an hour before baking, make the espresso and let it cool completely.
- Preheat the oven to 392F/ 200ºC. Line a muffin pan with paper liners or grease the pan with oil or butter.
- Grind walnuts in a food processor until they become a fine powder. Chop the chocolate into small pieces.
- In a big bowl, mix together flour, ground walnuts, baking powder, baking soda, ground coffee and pieces of chocolate.
- In a small saucepan, melt the butter over medium-high heat. Then combine with the cooled espresso, honey, milk and egg. Whisk it all together.
- Pour wet ingredients into dry and mix until just combined. If the dough is too wet, add more flour. Divide the batter into the muffin tins. Bake for 17-20 minutes.
- Melt the chocolate over a hot water-bath, stirring occasionally. Chop walnuts into small pieces. Pour the melted chocolate over the muffins and sprinkle them with pieces of nuts.