Double Chocolate Espresso Muffins Recipe
If you consider yourself a chocolate lover and an espresso enthusiast, then you absolutely must try Double Chocolate Espresso Muffins. These utterly decadent treats are everything you want in a bakery-style muffin: rich, deeply chocolatey, with just the right hint of bold coffee flavor in every bite. Whether you’re looking for an indulgent breakfast, a coffee shop-worthy afternoon pick-me-up, or a crowd-pleasing treat to share with friends, these muffins always deliver—fluffy, moist, and packed with gooey puddles of chocolate.
Ingredients You’ll Need
The beauty of Double Chocolate Espresso Muffins is how pantry-friendly and straightforward the ingredient list is, yet every item plays a crucial role in building unbeatable flavor and the perfect tender crumb. Here’s what you’ll need and why each is important:
- All-purpose flour: The backbone of your muffin, giving structure and just enough body to stay fluffy.
- Unsweetened cocoa powder: Brings deep, intense chocolate flavor—it’s key to getting that double chocolate punch.
- Instant espresso powder: Intensifies the chocolate flavor and infuses every crumb with a subtle coffee aroma.
- Baking soda: Helps your muffins rise tall and proud for that bakery-style dome.
- Baking powder: Works with the baking soda for the lightest, airiest texture possible.
- Salt: Don’t skip it! Just a bit wakes up all the flavors and balances the sweetness.
- Granulated sugar: Adds sweetness and helps keep the muffins soft and tender.
- Brown sugar (packed): Brings moisture and a touch of caramel-like depth.
- Large eggs: Binds everything together and adds richness.
- Vegetable oil: Ensures your muffins are lusciously moist from the first bite to the last.
- Buttermilk: The secret to perfect crumb—adds tang, tenderness, and helps activate the leaveners.
- Vanilla extract: Rounds out all the flavors and adds a hint of warmth.
- Semisweet chocolate chips: For puddles of melted chocolate throughout—every bite is irresistible.
- Mini chocolate chips (for topping, optional): Give the muffins a gorgeous, crave-worthy finish and extra texture on top.
How to Make Double Chocolate Espresso Muffins
Step 1: Preheat and Prep Your Tin
Start by preheating your oven to 375°F (190°C), which allows for a fast rise and that glorious domed top. Line a 12-cup muffin tin with paper liners—this makes cleanup a breeze and gives each muffin a professional look. If you’re feeling fancy, you can spray the liners lightly with nonstick spray.
Step 2: Mix the Dry Ingredients
Grab a large mixing bowl and whisk together the all-purpose flour, cocoa powder, instant espresso powder, baking soda, baking powder, and salt. Whisking ensures the cocoa, espresso, and leaveners are fully dispersed, so your Double Chocolate Espresso Muffins rise evenly and taste rich in every bite.
Step 3: Combine the Wet Ingredients
In another bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, buttermilk, and vanilla extract. Whisk until the mixture is luxuriously smooth and glossy—this will help guarantee a tender, uniform crumb throughout your muffins.
Step 4: Bring It All Together
Pour the wet ingredients into the bowl of dry ingredients. Using a spatula or a large spoon, gently fold everything together. Stop as soon as you no longer see streaks of flour; overmixing can make your muffins tough. The batter will look thick and chocolatey—just what you want!
Step 5: Fold in the Chocolate Chips
Add the semisweet chocolate chips and gently fold them through the batter. These chips are your ticket to those dreamy, gooey chocolate pockets that make Double Chocolate Espresso Muffins so extra-special.
Step 6: Fill and Top
Divide the batter evenly among the muffin cups, filling each about three-quarters full. This amount lets the muffins rise beautifully without overflowing. If using, sprinkle mini chocolate chips generously on top for that bakery-style look and a delightful burst of texture.
Step 7: Bake to Perfection
Slide the tin into the oven and bake for 16 to 18 minutes. The muffins are ready when a toothpick inserted into the center comes out mostly clean, with a few moist crumbs (not wet batter). Resist the urge to overbake—moisture is key for the perfect Double Chocolate Espresso Muffins!
Step 8: Cool and Enjoy
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. This allows the crumb to set and keeps the bottoms from getting soggy. Pro tip: enjoy one warm, while the chocolate is still melty for an unbeatable experience!
How to Serve Double Chocolate Espresso Muffins
Garnishes
A dusting of powdered sugar, a few extra chocolate chips, or even a drizzle of espresso glaze can transform your Double Chocolate Espresso Muffins into an elegant treat perfect for special occasions. Sometimes, a swirl of whipped cream on the side is all you need to make each muffin feel like a deluxe dessert.
Side Dishes
Pair these muffins with a creamy cappuccino or an iced cold brew for a double coffee hit, or enjoy them with a bowl of fresh berries for a burst of tartness. They’re also delicious set out with a platter of yogurt and fruit for a stunning brunch spread that will have guests swooning.
Creative Ways to Present
For a delightful twist, slice your muffins in half and spread with mascarpone, Nutella, or even a touch of salted butter. You can also turn them into mini muffin trifles layered with whipped cream and strawberries—the ultimate showstopper for gatherings or special breakfasts.
Make Ahead and Storage
Storing Leftovers
Double Chocolate Espresso Muffins stay fresh for up to three days when stored in an airtight container at room temperature. To keep them moist and delicious, line the container with a sheet of paper towel and place another on top before sealing.
Freezing
Want to enjoy homemade muffins any time the craving hits? Once cooled completely, individually wrap your muffins in plastic wrap and place them in a freezer-safe bag. They’ll keep beautifully in the freezer for up to two months—just thaw and devour whenever you like.
Reheating
For that just-baked experience, pop a muffin in the microwave for 10 to 15 seconds. If you like a slightly crisp top, reheat them in a 300°F oven for 5 minutes. Either way, you’ll get warm, chocolatey, espresso-infused goodness in minutes!
FAQs
Can I make Double Chocolate Espresso Muffins without espresso powder?
Yes, you can leave out the espresso powder, but you’ll miss out on the wonderful depth it brings. If you prefer a purely chocolate flavor, just omit it—the muffins will still be lovely!
What’s the best substitute for buttermilk in this recipe?
If you’re out of buttermilk, you can use sour cream or make your own by adding 2 teaspoons of vinegar or lemon juice to 3/4 cup milk and letting it sit for five minutes. Either option will keep your Double Chocolate Espresso Muffins perfectly tender.
Can I use dark chocolate chips instead of semisweet?
Absolutely! Dark chocolate chips are a fantastic way to intensify the chocolate flavor even more. Feel free to experiment with milk chocolate chips for a sweeter twist as well.
Why did my muffins turn out dry?
Dry muffins are usually from overbaking or overmixing the batter. For best results, mix just until combined and keep an eye on your baking time so the Double Chocolate Espresso Muffins stay moist and rich.
Is there a way to make these muffins gluten-free?
You can substitute a cup-for-cup gluten-free flour blend for the all-purpose flour. Just note that the texture might be a tad different, but you’ll still get all that delicious chocolate-espresso flavor.
Final Thoughts
If you’re searching for a guaranteed-bake showstopper, Double Chocolate Espresso Muffins are it. I hope you’ll whip up a batch soon and share them with your favorite people—just don’t be surprised if you end up keeping a few hidden for yourself! Enjoy every bite of this chocolate-and-coffee magic.
Print
Double Chocolate Espresso Muffins Recipe
- Total Time: 33 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Indulge in these decadent Double Chocolate Espresso Muffins that are rich in chocolate flavor with a hint of espresso. Perfect for breakfast or as a sweet treat!
Ingredients
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
Additional:
- 1 cup semisweet chocolate chips
- ½ cup mini chocolate chips (for topping, optional)
Instructions
- Preheat and Prepare: Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, baking powder, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk granulated sugar, brown sugar, eggs, oil, buttermilk, and vanilla until smooth.
- Combine and Bake: Pour wet ingredients into dry ingredients, mix until just combined, fold in chocolate chips. Divide batter into muffin cups, top with mini chocolate chips, and bake for 16–18 minutes.
- Cool and Serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a stronger espresso flavor, increase the espresso powder to 1 ½ tablespoons.
- You can substitute sour cream for buttermilk if needed.
- These muffins freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 310
- Sugar: 22g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
