Print

Double Chocolate Espresso Muffins Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 3 reviews

These double chocolate espresso muffins are rich, perfectly moist, and intensely chocolaty, making them the ultimate breakfast treat or anytime indulgence. Featuring a luscious blend of cocoa, espresso, and chocolate chips, these muffins bake quickly and deliver a delightful coffee-flavored chocolate boost in every bite.

Ingredients

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 Topping

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

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 425°F (218°C). Line two 12-cup muffin tins with paper liners and space muffins out if possible to allow even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, sifted cocoa powder, baking soda, baking powder, and kosher salt until well combined.
  3. Combine Wet Ingredients: In a separate bowl, mix together the cooled espresso, vanilla extract, granulated sugar, eggs, and low-fat buttermilk. Whisk until the mixture is smooth and homogenous.
  4. Add Butter: Stream in the slightly cooled melted butter while whisking to combine fully with the wet ingredients.
  5. Combine Dry and Wet Ingredients: Add the dry ingredients to the wet mixture and gently stir using a wooden spoon or spatula. Stir just until barely combined; a few streaks of flour should remain. Be careful not to overmix to keep muffins tender.
  6. Fold in Chocolate Chips: Gently fold in most of the chocolate chips, reserving 3 to 4 tablespoons to sprinkle on top of the muffins later.
  7. Portion Batter: Using an ice cream scoop, evenly distribute the batter among the muffin cups, filling each to the top. For best results, limit to 6 muffins per 12-cup pan to allow space between muffins.
  8. Bake: Bake in the preheated oven at 425°F for 5 minutes, then reduce the temperature to 350°F (177°C) and continue baking for an additional 10-12 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  9. Add Topping Chocolate Chips: Immediately after removing the muffins from the oven, place a few of the reserved chocolate chips on top of each muffin so they melt slightly as the muffins cool.
  10. Cool: Let the muffins cool for 5-10 minutes in a draft-free area, then remove them from the pan and place on a wire rack to cool completely.
  11. Optional Dusting: Before serving, dust the muffins lightly with confectioner’s sugar for an elegant finish.

Notes

  • Strong brewed coffee can be used as a substitute for the freshly brewed espresso with great results.
  • If you don’t have buttermilk, mix 1 cup of regular milk with 1 tablespoon of lemon juice and let it sit for 5 minutes to curdle as a substitute.
  • Store baked muffins tightly covered in a cool, dry place. They can also be frozen for longer storage.

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