If you’re hunting for a treat that satisfies both chocolate lovers and caffeine fans, Double Chocolate Espresso Muffins are your answer. These bakery-style muffins combine two types of rich chocolate with a bold shot of espresso, creating a tender crumb, a luscious, fudgy bite, and that unmistakable hint of coffee that makes the chocolate flavors sing. Whether you savor one warm with your morning latte or sneak one as an afternoon pick-me-up, these muffins never disappoint with their deep flavors and inviting aroma.
Ingredients You’ll Need
Ingredients You’ll Need
Don’t be fooled by their irresistible flavor profile — the ingredient list for Double Chocolate Espresso Muffins is refreshingly straightforward. Each component plays a special part: from creating the tender base to amping up the chocolate decadence and infusing just the right amount of espresso allure.
- All-purpose flour: The reliable foundation that keeps the muffins tender but not too dense.
- Unsweetened cocoa powder: Delivers deep, chocolatey flavor; choose high-quality for the richest results.
- Instant espresso powder: Brings mocha magic, making the chocolate even more pronounced.
- Baking soda: Ensures the muffins rise perfectly, giving them a bakery-style dome.
- Baking powder: Adds an extra lift for the perfect crumb texture.
- Salt: A pinch balances all the sweet, chocolatey goodness.
- Vegetable oil: Keeps the muffins supremely moist and soft, even the next day.
- Granulated sugar: Adds classic, clean sweetness.
- Brown sugar: Contributes rich, caramel notes and helps lock in moisture.
- Large eggs: Bind everything together and add a little structure.
- Vanilla extract: Rounds out all the flavors with its warm aroma.
- Buttermilk: The secret to a tender, melt-in-your-mouth crumb with a gentle tang.
- Semisweet chocolate chips: Pockets of gooey chocolate with every bite.
- Mini chocolate chips: Sprinkled on top for a tempting, chocolate-studded finish.
How to Make Double Chocolate Espresso Muffins
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners. This not only prevents sticking but also makes for a prettier, easier-to-share presentation. Trust me — the aroma that’s about to fill your kitchen is worth the minor wait!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, unsweetened cocoa powder, instant espresso powder, baking soda, baking powder, and salt. The espresso powder might seem like a small detail, but it’s the star that makes these Double Chocolate Espresso Muffins extra special. Whisk until everything is evenly combined and lump-free.
Step 3: Combine the Wet Ingredients
In a large mixing bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until the mixture looks creamy and smooth. Add the eggs and vanilla extract, blending until just combined. Stir in the buttermilk, which gives your muffins their signature moistness. Your wet ingredients are ready for the grand finale.
Step 4: Bring It All Together
Gradually add the dry ingredient mixture to your bowl of wet ingredients, stirring gently with a spatula or wooden spoon. Be careful not to overmix; stop as soon as everything is just combined. The secret to fluffy Double Chocolate Espresso Muffins is keeping the batter a little lumpy — perfection is overrated in muffin land! Fold in the semisweet chocolate chips for chocolate in every bite.
Step 5: Fill and Top
Using an ice cream scoop or a big spoon, divide the batter evenly among the lined muffin cups, filling each about three-quarters full. Generously sprinkle the tops with mini chocolate chips. These will bake into a glossy, crave-worthy muffin top that’ll make your kitchen smell like a patisserie.
Step 6: Bake and Cool
Pop the tray into the oven and bake for 18 to 20 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out with just a few moist crumbs clinging on. Let the muffins cool in the pan for 5 minutes before moving them to a wire rack. (The hardest part is not sneaking a taste right away — but the wait is worth it!)
How to Serve Double Chocolate Espresso Muffins
Garnishes
For an extra-special touch, try dusting your Double Chocolate Espresso Muffins with a whisper of powdered sugar, a drizzle of chocolate ganache, or even a dollop of whipped cream. These simple flourishes elevate their eye appeal and add fun bursts of texture with every bite.
Side Dishes
Pair your muffins with a frothy cappuccino, a glass of milk, or even Greek yogurt and fresh berries. Their bold, chocolate-espresso profile stands up beautifully to both creamy and fruity sides, making breakfast or snack time feel instantly upgraded.
Creative Ways to Present
Double Chocolate Espresso Muffins make a stunning brunch centerpiece on a tiered cake stand, nestled among fresh strawberries and mint. For a coffee-lovers’ dessert board, serve warm muffins alongside chocolate bark, chocolate-covered espresso beans, and mini lattes — a cozy twist for entertaining friends or family.
Make Ahead and Storage
Storing Leftovers
Let the muffins cool completely before storing them in an airtight container at room temperature. They’ll keep perfectly fresh and moist for up to 3 days — the espresso and chocolate actually deepen in flavor over time!
Freezing
Double Chocolate Espresso Muffins freeze exceptionally well. Simply wrap each muffin individually in plastic wrap or foil, then stash them in a freezer-safe bag. They’ll stay delicious for up to 2 months. Pull out a muffin (or two) for instant chocolate-coffee joy at a moment’s notice.
Reheating
If you love that fresh-from-the-oven sensation, pop a muffin in the microwave for 15 to 20 seconds. Frozen muffins can be thawed overnight in the fridge or gently microwaved straight from the freezer. Just be careful not to overheat, so they stay moist and fudgy inside.
FAQs
Can I use freshly brewed espresso instead of instant powder?
Instant espresso powder packs a concentrated punch without adding extra liquid, so it’s best for this recipe. If you only have brewed espresso, reduce the buttermilk slightly to keep the batter from getting too thin.
Do Double Chocolate Espresso Muffins have a strong coffee flavor?
The espresso flavor isn’t overpowering – it simply amplifies the chocolate, giving the muffins a rich, mocha-like taste rather than a distinct hit of coffee. It’s the perfect balance even for those who aren’t dedicated coffee drinkers.
Can I substitute the buttermilk?
If you’re out of buttermilk, you can quickly make your own by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it stand for 5 minutes before using — it works like a charm!
Is it possible to make these muffins gluten-free?
Absolutely! Use your favorite 1:1 gluten-free flour blend in place of the all-purpose flour. Keep in mind that texture may vary a bit, but the chocolate and espresso magic will shine through regardless.
How do I ensure my muffins stay moist?
Avoid overmixing your batter and don’t overbake. Keeping a close eye on the baking time ensures your Double Chocolate Espresso Muffins stay fluffy and rich, never dry. Storing them properly also helps lock in that irresistible moisture!
Final Thoughts
There’s something truly irresistible about Double Chocolate Espresso Muffins — the way the flavors come together, the ease of baking, and how each bite makes an ordinary moment feel a little bit luxurious. Give them a try, share them with friends or family, and enjoy every rich, coffee-kissed crumb!
Print
Double Chocolate Espresso Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of these Double Chocolate Espresso Muffins. Moist and chocolaty with a hint of espresso, these muffins are a perfect treat for breakfast or dessert.
Ingredients
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup semisweet chocolate chips
- 1/2 cup mini chocolate chips for topping
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking soda, baking powder, and salt.
- Combine Wet Ingredients: In a large bowl, whisk oil, granulated sugar, and brown sugar until smooth. Add eggs and vanilla extract, mixing until combined. Stir in buttermilk.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
- Bake: Divide batter evenly among muffin cups, filling each about three-quarters full. Sprinkle mini chocolate chips on top. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Cool and Serve: Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- For an extra rich flavor, use dark chocolate chips instead of semisweet.
- These muffins freeze well; wrap individually and thaw at room temperature when ready to enjoy.
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg
