If you’re a fan of muffins that don’t shy away from bold flavor, you’re about to fall for Double Chocolate Espresso Muffins. These muffins take everything dreamy about rich chocolate and subtle espresso, and wrap it up in a portable, bakery-style treat that’s just as lovely in the morning with coffee as it is for an indulgent afternoon snack. The magic lies in their tender crumb, deep cocoa flavor, and that irresistible hint of coffee that makes the chocolate sing. Whether you’re baking for a crowd or simply spoiling yourself, these muffins are guaranteed to win hearts (and taste buds) everywhere.
Ingredients You’ll Need
With just a handful of pantry staples and a couple of special touches, you’ll have everything on hand for bakery-level Double Chocolate Espresso Muffins. Each ingredient pulls its weight, transforming your kitchen into a chocolate lover’s paradise—so let’s break down why every one of these makes a difference!
- All-purpose flour: The backbone of the muffins, providing the perfect tender structure without being too dense.
- Unsweetened cocoa powder: Offers deep chocolate flavor and that gorgeous dark crumb we all crave in chocolate muffins.
- Espresso powder: Brings out the richness of the chocolate, delivering a subtle coffee kick that makes these muffins unforgettable.
- Baking powder: Lends lift and helps create that iconic domed muffin top.
- Baking soda: Works alongside the baking powder for just the right rise and crumb.
- Salt: Balances the sweetness, enhancing every bite of chocolate and coffee.
- Unsalted butter, melted and cooled: Adds richness and helps achieve a soft, moist texture that stays delicious even after a day or two.
- Granulated sugar: Sweetens the muffins while keeping the crumb light and fluffy.
- Large eggs: Bind everything together and contribute to that lovely muffin structure.
- Whole milk: Adds moisture and richness, helping every flavor to meld beautifully.
- Vanilla extract: Rounds out the flavors and highlights both the chocolate and espresso.
- Semisweet chocolate chips: Provide gooey chocolate pockets throughout every single muffin.
- Mini chocolate chips for topping: Give each muffin an irresistible, bakery-style finish with melty, chocolatey tops.
How to Make Double Chocolate Espresso Muffins
Step 1: Prep Your Pan and Preheat
Start by preheating your oven to 375°F, which is the sweet spot for getting that perfect muffin rise. Line a 12-cup muffin tin with paper liners so your muffins come out easily (who wants to deal with sticking?). This little extra step helps your Double Chocolate Espresso Muffins look as good as they taste.
Step 2: Mix the Dry Ingredients
Take a medium bowl and whisk together your flour, cocoa powder, espresso powder, baking powder, baking soda, and salt. Whisking not only blends them thoroughly but also helps aerate the flour, giving your muffins a lighter crumb. This dry mixture is where the flavor journey begins!
Step 3: Combine the Wet Ingredients
In a large bowl, whisk your melted butter and sugar until smooth and creamy—this helps to dissolve the sugar a bit and create the base for a tender muffin. Add the eggs one at a time, mixing well after each, then stir in the milk and vanilla. The wet ingredients should look silky and unified before bringing in the dry team.
Step 4: Fold in Dry Ingredients
Gradually add your dry mixture into the wet ingredients, folding gently until just combined. This keeps everything airy, so the muffins come out fluffy rather than tough. As soon as you don’t see streaks of dry flour, you’re ready for chocolate chips—avoid overmixing for best results!
Step 5: Add the Semisweet Chocolate Chips
Fold in the cup of semisweet chocolate chips so every muffin is loaded with bursts of chocolate. Every bite should have a gooey surprise in the middle!
Step 6: Fill and Top
Divide your batter evenly among the lined muffin tins. Aim to fill each cup about three-quarters full for those perfect muffin tops. Sprinkle the mini chocolate chips over the top—this is where your Double Chocolate Espresso Muffins get that signature look and chocolate-lovers’ touch.
Step 7: Bake to Perfection
Bake for about 18 to 20 minutes. The tops should spring back lightly, and a toothpick inserted in the center will come out with a few moist crumbs (don’t wait until it’s totally dry—that’s extra insurance for a fudgy crumb!). Let them cool in the pan for five minutes before transferring to a wire rack to cool completely.
How to Serve Double Chocolate Espresso Muffins
Garnishes
A sprinkle of powdered sugar, a light drizzle of chocolate sauce, or even a pinch of flaky sea salt can make your Double Chocolate Espresso Muffins feel straight out of a fancy bakery. If you’re feeling extra, a dollop of whipped cream or a spoonful of Greek yogurt on the side is pure bliss.
Side Dishes
Pair these muffins with fresh berries or a fruit salad for brightness, or go classic and offer them alongside a hot cup of coffee or a rich hot chocolate. They’re also fabulous with vanilla yogurt or a glass of cold milk for the ultimate snack plate.
Creative Ways to Present
Want to impress a crowd? Serve your Double Chocolate Espresso Muffins on a tiered cake stand, wrapped in a parchment paper collar. You can even split a muffin and layer with mascarpone or sweetened cream cheese for a decadent dessert “sandwich.” For brunch spreads, nestle them among platters of fresh fruit and pastries—no one will be able to resist!
Make Ahead and Storage
Storing Leftovers
If you happen to have a few muffins left (it’s rare!), store them in an airtight container at room temperature for up to three days. They stay moist and delicious, but make sure the container is truly airtight to keep them fresh as long as possible.
Freezing
Double Chocolate Espresso Muffins freeze beautifully. Once completely cool, pop them in a freezer-safe bag or container and keep them in the freezer for up to two months. For best flavor, make sure to squeeze out as much air as possible to avoid freezer burn.
Reheating
To recapture that just-baked flavor, gently warm a muffin in the microwave for 15–20 seconds or in a preheated 300°F oven for about five minutes. If you’re coming from the freezer, let it thaw at room temperature before reheating for the ultimate gooey chocolate experience.
FAQs
Can I make these muffins without espresso powder?
Yes! If you’d rather skip the coffee flavor, you can leave out the espresso powder. Your muffins will still be wonderfully rich and chocolaty—they’ll just miss out on that subtle mocha undertone.
Can I use milk or dark chocolate chips instead of semisweet?
Absolutely. Feel free to swap in your favorite type Breakfast, Snack, Dessert. Milk chocolate makes the muffins sweeter and creamier, while dark chocolate gives them extra depth and richness.
How can I make these muffins gluten-free?
To make gluten-free Double Chocolate Espresso Muffins, simply use your favorite 1:1 gluten-free flour blend in place of the all-purpose flour. Check that your other ingredients (like baking powder) are certified gluten-free too.
Can I add nuts or other mix-ins?
Go wild! Chopped toasted walnuts, pecans, or even dried cherries would be fantastic in these muffins. Just fold them in with the chocolate chips, and keep the total amount of mix-ins to about 1 1/2 cups for best texture.
What’s the secret to bakery-style muffin tops?
The trick is filling the muffin cups about three-quarters full, and baking at a slightly higher temperature (375°F). That gives you those gorgeous, domed tops often seen in bakery Double Chocolate Espresso Muffins.
Final Thoughts
If you’re craving a chocolate treat that packs a little pick-me-up, you’ll be thrilled by the glorious flavor in these Double Chocolate Espresso Muffins. They’re quick enough for a weekday treat yet impressive enough for a weekend brunch. Give them a try—you just might find they become your new signature muffin!
Print
Double Chocolate Espresso Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich, decadent flavors of our Double Chocolate Espresso Muffins. These moist and tender muffins are infused with a double dose of chocolate and a hint of espresso, making them a perfect treat for any time of day.
Ingredients
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons espresso powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, melted and cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
- 1/2 cup mini chocolate chips for topping
Instructions
- Preheat the oven: Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.
- Prepare dry ingredients: In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.
- Mix wet ingredients: In a large bowl, whisk together melted butter and sugar until smooth. Add eggs, one at a time, then stir in milk and vanilla.
- Combine and bake: Gradually fold in the dry ingredients until just combined. Gently stir in semisweet chocolate chips. Divide batter into muffin cups, top with mini chocolate chips, and bake for 18-20 minutes.
- Cool and enjoy: Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a stronger coffee flavor, increase espresso powder to 1 tablespoon.
- These muffins freeze well—store in an airtight container for up to 2 months. Warm slightly before serving for melty chocolate goodness.
Nutrition
- Serving Size: 1 muffin
- Calories: 310
- Sugar: 26 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
