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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.

Ingredients

Scale

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

Find it online: https://amayaharis.com/double-chocolate-espresso-muffins-recipe/