Double Chocolate Espresso Muffins Recipe

Introduction

These Double Chocolate Espresso Muffins are a rich and indulgent treat perfect for chocolate lovers who enjoy a hint of coffee flavor. Moist and tender with bursts of melted chocolate chips, they make a delightful breakfast or afternoon snack.

Ingredients

• 1 1/2 cups all purpose flour, spooned and leveled
• 1/2 cup unsweetened cocoa powder, sifted (Dutch process recommended)
• 3/4 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 3 TBSP freshly brewed espresso, cooled slightly
• 1 1/2 tsp vanilla extract
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 cup low-fat buttermilk, room temperature and stirred with a fork
• 8 TBSP (1 stick) unsalted butter, melted and slightly cooled
• 3/4 cup semisweet or dark chocolate chips, divided (mini or regular)
• Confectioner’s sugar for dusting (optional)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C) and line two muffin tins with paper liners, spacing the muffins out if possible.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined.
3. Step 3: In a separate bowl, mix the cooled espresso, vanilla extract, sugar, eggs, and buttermilk until smooth.
4. Step 4: Slowly stream in the melted butter while whisking to combine all wet ingredients.
5. Step 5: Add the dry ingredients to the wet mixture and gently stir with a wooden spoon or spatula until just combined; a few streaks of flour should remain. Be careful not to overmix.
6. Step 6: Fold in most of the chocolate chips, reserving 3-4 tablespoons to sprinkle on top of the muffins later.
7. Step 7: Use an ice cream scoop or spoon to evenly divide the batter among the muffin cups, filling each to the top.
8. Step 8: Bake at 425°F for 5 minutes, then reduce temperature to 350°F (175°C) and bake for an additional 10-12 minutes. Check doneness with a toothpick; it should come out clean or with a few moist crumbs.
9. Step 9: For best results, bake six muffins per 12-cup pan, leaving some space between each muffin to allow even rising.
10. Step 10: When the muffins are done, immediately place the remaining chocolate chips on top of each muffin so they melt as the muffins cool.
11. Step 11: Cool the muffins in a draft-free area for 5-10 minutes, then transfer to a wire rack to cool completely.
12. Step 12: Dust with confectioner’s sugar if desired before serving.

Tips & Variations

• Use Dutch-process cocoa powder for a richer chocolate flavor and deeper color.
• Substitute brewed espresso with instant espresso powder dissolved in a tablespoon of hot water if fresh espresso is unavailable.
• Try mixing in chopped nuts like walnuts or pecans for added texture.
• Mini chocolate chips melt more evenly and distribute better throughout the batter.
• For a dairy-free option, substitute buttermilk with a plant-based milk mixed with a teaspoon of lemon juice or vinegar.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze muffins in a sealed bag for up to 3 months. To reheat, warm in the microwave for 15-20 seconds or in a 350°F oven for 5-7 minutes until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of espresso?

Yes, but espresso provides a stronger, richer coffee flavor. If using regular coffee, consider reducing the amount slightly to avoid overpowering the chocolate.

How do I prevent the muffins from becoming dry?

Be careful not to overmix the batter and bake only until a toothpick comes out clean or with a few moist crumbs. Overbaking dries out the muffins.

Double Chocolate Espresso Muffins Recipe

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★★★★★

4.9 from 119 reviews

These Double Chocolate Espresso Muffins combine rich cocoa, bold espresso, and luscious chocolate chips for a decadent morning treat or indulgent snack. Moist and fluffy with a deep chocolate flavor enhanced by the espresso, these muffins are perfect for chocolate lovers seeking a little caffeine kick. Topped with melted chocolate chips and dusted lightly with confectioner’s sugar, they offer a perfect balance of texture and taste.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 17 minutes
• Total Time: 32 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups all purpose flour, spooned and leveled
• 1/2 cup unsweetened cocoa powder, sifted (Dutch process preferred)
• 3/4 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp kosher salt

Wet Ingredients

• 3 TBSP freshly brewed espresso, cooled slightly
• 1 1/2 tsp vanilla extract
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 cup low-fat buttermilk, room temperature and stirred with a fork
• 8 TBSP (1 stick) unsalted butter, melted and slightly cooled

Add-ins and Toppings

• 3/4 cup semisweet or dark chocolate chips, divided (mini or regular)
• Confectioner’s sugar for dusting (optional)

Instructions

1. Preheat the oven: Set your oven to 425°F (220°C) and allow it to fully heat. Prepare two 12-cup muffin tins by lining them with paper liners and spacing the muffins out if possible for even baking.
2. Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and kosher salt. This ensures your leavening agents and flavorings are evenly distributed.
3. Mix wet ingredients: In a separate bowl, whisk the freshly brewed cooled espresso, vanilla extract, granulated sugar, eggs, and stirred buttermilk until combined and smooth.
4. Add melted butter: Slowly stream in the melted and slightly cooled butter into the wet mixture while whisking to incorporate all ingredients evenly without cooking the eggs.
5. Combine wet and dry: Add the dry ingredients to the wet ingredients and gently fold together with a wooden spoon or spatula until the batter is just combined. A few streaks of flour remaining is okay; avoid overmixing to keep the muffins tender.
6. Incorporate chocolate chips: Gently stir in most of the chocolate chips, reserving about 3-4 tablespoons for topping the muffins before baking.
7. Fill muffin tins: Use an ice cream scoop to evenly divide the batter among the muffin cups, filling them to the top for well-rounded muffins.
8. Bake initial high heat: Place the muffin tins in the oven and bake at 425°F for 5 minutes to help the muffins rise quickly and develop a crust.
9. Reduce temperature and finish baking: Lower the oven temperature to 350°F (175°C) and bake for an additional 10-12 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean or with moist crumbs but no wet batter.
10. Top with reserved chocolate chips: Immediately after removing the muffins from the oven, place a few reserved chocolate chips on top of each muffin so they will melt as the muffins cool.
11. Cool properly: Allow the muffins to cool in the pan for 5-10 minutes in a draft-free area, then transfer them to a wire rack to cool completely to avoid soggy bottoms.
12. Optional dusting: Once cooled, lightly dust muffins with confectioner’s sugar for an elegant finish and extra sweetness.

Notes

• Use Dutch-process cocoa powder for a smoother, less acidic chocolate flavor.
• Room temperature eggs and buttermilk help create a more uniform batter and better rise.
• Do not overmix the batter; overmixing can cause tough, dense muffins.
• Using an ice cream scoop helps to portion muffins evenly for consistent baking.
• Baking at high heat initially improves rise and crust formation.
• You can substitute brewed espresso with strong coffee if espresso isn’t available.
• For a dairy-free version, use non-dairy milk with an acid like lemon juice instead of buttermilk and replace butter with coconut oil or another substitute.

Keywords: double chocolate muffins, espresso muffins, chocolate chip muffins, coffee-flavored muffins, breakfast muffins, chocolate dessert