Milk- ¾ cup cupgo even more sugar free and use water instead adding a quarter at a time and testing for consistency.
Melted Butter- 1 stick.
Chocolate Chipssugar free- 1 cup.
How to make Sugar Free Chocolate Espresso Muffins.
Preheat your oven to 350 and prep your muffin pan for nonstick.
In a mixing bowl, combine together your cocoa powder, sugar alternative, flour, baking soda, and baking powder. Set this aside.
In another bowl, whisk together your vanilla extract, espresso powder, eggs, milk, and melted butter.
Add the second bowl (wet ingredients) to the mixing bowl and mix until blended then fold in your chocolate chips.
Bake for 20-25 minutes. If using the toothpick method to test 'doneness', take into consideration that if the toothpick comes back wet it may be simply melted chocolate chips. Thus, it is best to check it again in another area to be sure.
Allow to cool.
See post for further details on ingredients.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!