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Double Chocolate Espresso Muffins

Double Chocolate Espresso Muffins for a Decadent Morning Treat

Delight in the rich flavor of Double Chocolate Espresso Muffins, ideal for breakfast or a cozy treat.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups all-purpose flour Can be swapped with gluten-free flour containing xanthan gum
  • ¾ cup unsweetened cocoa powder Try Dutch-process for a milder taste
  • 1 teaspoon baking soda Essential leavening agent
  • 2 teaspoons baking powder Essential leavening agent
  • ½ teaspoon salt Kosher or sea salt works beautifully
  • 1 cup strongly brewed espresso Can substitute with strong brewed coffee
  • 1 teaspoon pure vanilla extract Recommended for the best results
  • 1 cup granulated sugar Adjust based on preference for sweetness
  • 2 large eggs Can use flax eggs as a vegan substitute
  • 1 cup buttermilk Can swap with regular milk mixed with lemon juice or yogurt
  • ½ cup melted butter Can replace with oil, may alter flavor
  • 1 cup chocolate chips Select your favorite type
For the Topping
  • ½ cup extra chocolate chips Use the same type as in the batter for consistency

Equipment

  • Oven
  • Muffin tin
  • mixing bowls
  • whisk
  • spatula
  • Paper liners

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (220°C) and line two muffin tins with paper liners.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, mix together espresso, vanilla extract, sugar, eggs, and buttermilk, then stream in melted butter while whisking.
  4. Pour the wet mixture into the dry ingredients and stir until just combined, being careful not to overmix.
  5. Fold in chocolate chips and reserve some for topping.
  6. Fill each muffin liner to the top with batter.
  7. Bake for 5 minutes at 425°F (220°C), then lower to 350°F (175°C) for another 10-12 minutes.
  8. Remove from oven, sprinkle on reserved chocolate chips, let cool for 5-10 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 200IUCalcium: 40mgIron: 1.5mg

Notes

These muffins can be customized for gluten-free diets and keep well in an airtight container.

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