I love these muffins, I love this new home, I love eating these muffins in this new home.

Chocolate, cinnamon and espresso are best friends in this breakfast/dessert treat. There is a tender inside from the buttermilk and a crunchy top from the turbinado sugar. Pairs well with coffee, berries and a comfy blanket on a new couch.

You’ll need (for 12 muffins):

• 1.5 cups all-purpose flour
• 0.75 cup sugar
• 0.5 cup cocoa powder
• 4 teaspoon baking powder
• 1 tablespoon cinnamon
• 1 teaspoon instant espresso powder
• 0.5 teaspoon salt
• 0.5 cup buttermilk
• 5 tablespoons melted butter, cooled*
• 2 eggs
• Turbinado sugar for sprinkling on top

*make sure you really really let the butter cool

To Make:

1. Preheat the oven to 400 degrees F. Line 12 muffin cups with liners.
2. Sift into a large mixing bowl the flour, sugar, cocoa powder, baking powder, cinnamon, espresso and salt. Whisk to combine.
3. In a separate bowl whisk together the buttermilk, butter and eggs. Pour the wet ingredients into the dry ingredients and stir until just combined. You’ll have a nice thick batter.
4. Portion the batter into the muffin cups. Sprinkle each muffin with turbinado sugar.
5. Bake for 20 minutes.  Cool in a pan for five minutes, the transfer to a wire rack to cool completely (or eat warm!).

Inspired by Healthy-Delicious