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Double Chocolate Espresso Muffins

Irresistibly Moist Double Chocolate Espresso Muffins

These Double Chocolate Espresso Muffins combine rich chocolate and espresso flavors for a decadent breakfast treat, ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Snacks
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 2 cups All-Purpose Flour Can be swapped with gluten-free flour containing xanthan gum.
  • 0.75 cups Cocoa Powder Use unsweetened cocoa for a richer taste.
  • 1 teaspoon Baking Soda Ensure it’s fresh for optimal lift.
  • 1 teaspoon Baking Powder
  • 0.5 teaspoon Salt Can substitute with sea salt if preferred.
For the Wet Ingredients
  • 0.5 cups Espresso (brewed) Strong brewed coffee can be used as a substitute.
  • 1 teaspoon Vanilla Extract
  • 1 cup Granulated Sugar Feel free to sprinkle extra on top.
  • 2 large Eggs Acts as a binding agent.
  • 0.5 cups Buttermilk Can replace with milk mixed with lemon juice.
  • 0.5 cups Unsalted Butter (melted) Vegetable oil can be used for a lighter alternative.
For Extra Indulgence
  • 1 cups Chocolate Chips Reserve some for topping if desired.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare muffin tins with parchment paper liners.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, mix brewed espresso, vanilla extract, sugar, eggs, and buttermilk, then whisk in melted butter.
  4. Gently add dry ingredients to the wet mixture, stirring until just combined.
  5. Fold in chocolate chips, reserving some for topping if desired.
  6. Fill muffin cups to the top and smooth the tops.
  7. Bake at 425°F (220°C) for 5 minutes, then reduce temperature to 350°F (175°C) and bake for another 10-12 minutes.
  8. Sprinkle reserved chocolate chips on top after baking and allow to cool in the pan for 5-10 minutes.
  9. Transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 250IUCalcium: 50mgIron: 1.5mg

Notes

Store muffins tightly covered at room temperature for up to 3 days. They freeze well for up to 3 months.

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