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Moist Double Chocolate Espresso Muffins

Moist Double Chocolate Espresso Muffins for Coffee Lovers

Indulge in these Moist Double Chocolate Espresso Muffins that are perfect for coffee lovers that crave a rich chocolate experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 1.5 cups all-purpose flour Can be replaced with gluten-free flour.
  • 0.5 cups cocoa powder Opt for unsweetened cocoa for richer taste.
  • 1 teaspoon baking soda Ensure it’s fresh for best results.
  • 1 teaspoon baking powder Double-check expiration for effectiveness.
  • 0.5 teaspoon salt Sea salt can be used for a milder taste.
  • 1 cups espresso (brewed) Strong brewed coffee can substitute.
  • 1 teaspoon vanilla extract
  • 0.75 cups granulated sugar Consider sprinkling extra on top.
  • 2 large eggs
  • 0.5 cups buttermilk Can substitute with milk mixed with lemon juice.
  • 0.5 cups unsalted butter (melted) Vegetable oil can be a lighter alternative.
  • 1 cups chocolate chips Reserve some for topping.
Optional Toppings
  • to taste flaky sea salt Enhances chocolate richness.
  • to taste nuts (e.g., walnuts or pecans) Mix into batter if desired.
  • to taste dried fruits (e.g., cherries or cranberries) Balances beautifully with chocolate.

Equipment

  • Oven
  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a muffin tin with parchment paper liners.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, mix espresso, vanilla extract, granulated sugar, eggs, and buttermilk. Slowly add melted butter.
  4. Fold the dry mixture into the wet ingredients until just combined.
  5. Fold in chocolate chips, reserving some for topping.
  6. Scoop batter into muffin cups, filling to the top. Optionally, add extra chocolate chips on top.
  7. Bake for 5 minutes at 425°F, then reduce to 350°F (175°C) and bake for another 10-12 minutes.
  8. Sprinkle reserved chocolate chips on warm muffins. Let cool in the pan for 5-10 minutes.
  9. Transfer muffins to a wire rack to cool completely before serving.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 300IUCalcium: 40mgIron: 1.5mg

Notes

Store tightly covered at room temperature for up to 3 days, or freeze for up to 3 months. Reheat as needed.

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