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Double Chocolate Espresso Muffins

Indulge in the rich, decadent delight of Double Chocolate Espresso Muffins that perfectly blend the deep flavor of chocolate with the bold essence of espresso. These muffins are not just a treat; they’re an experience, offering a moist texture and chocolatey goodness that can elevate any breakfast or snack time. Ready in just over half an hour, these easy-to-make muffins promise to impress everyone who takes a bite. With chocolate chips melting beautifully in every muffin, they are truly a chocolate lover’s dream. Perfect alongside fresh fruit or a dollop of whipped cream, these muffins make for an ideal addition to any gathering or a cozy morning at home.

  • Total Time: 30 minutes
  • Yield: Makes approximately 12 muffins 1x

Ingredients

Scale
  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1/2 cup unsweetened cocoa powder, sifted
  • 3/4 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 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
  • 3/4 cup semisweet or dark chocolate chips, divided
  • Confectioner’s sugar for dusting (optional)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit.
  2. Line two muffin tins with paper liners.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined.
  4. In another bowl, combine cooled espresso, vanilla extract, granulated sugar, eggs, and buttermilk. Stream in melted butter while whisking to combine thoroughly.
  5. Add the dry ingredients to the wet mixture and stir gently until just combined.
  6. Gently fold in chocolate chips, reserving about 3–4 tablespoons for topping.
  7. Using an ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each one to the top.
  8. Bake at 425 degrees Fahrenheit for 5 minutes, then reduce the temperature to 350 degrees Fahrenheit and bake for an additional 10–12 minutes.
  9. Check doneness by inserting a toothpick; it should come out clean.
  10. Immediately place reserved chocolate chips on top of each muffin.
  11. Let muffins cool in a draft-free area for about 5–10 minutes before transferring them to a wire rack.
  12. Dust with confectioner’s sugar if desired before serving.
  • Author: Jennifer
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 290
  • Sugar: 18g
  • Sodium: 210mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 41g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 50mg

Keywords: For added texture and flavor, consider folding in chopped nuts or using different types of chocolate chips. Store leftovers in an airtight container for up to three days or freeze for later enjoyment.