Description
Indulge in the rich and bold flavors of Double Chocolate Espresso Muffins, a perfect morning treat combining the deep taste of cocoa and espresso with melty chocolate chips. These moist, fluffy muffins offer a delightful coffee-infused twist that will become your new breakfast obsession.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour (Or gluten-free blend)
- 1/2 cup Unsweetened Cocoa Powder (Can use Dutch-processed)
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt (Substitute kosher salt if desired)
- 1 cup Granulated Sugar (Reduce for less sweetness)
Wet Ingredients
- 3/4 cup Strongly Brewed Espresso (or Coffee) (Instant powder works)
- 2 large Eggs (Can use flax eggs for vegan)
- 1/2 cup Buttermilk (Substitute 1 cup milk + 1 tbsp lemon juice)
- 1/2 cup Unsalted Butter (Can swap with oil)
- 1 tsp Vanilla Extract
Mix-Ins
- 1 cup Chocolate Chips (Sprinkle extra on top after baking)
Instructions
- Preheat oven and prepare muffin tins. Start by preheating your oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners to prevent sticking and make removal easier.
- Mix dry ingredients. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until evenly combined. This ensures your muffins have a uniform texture and rise properly.
- Combine wet ingredients. In a separate large bowl, mix cooled brewed espresso, vanilla extract, granulated sugar, eggs, and buttermilk. Gradually add the melted unsalted butter while stirring to incorporate it smoothly into the mixture.
- Fold dry ingredients into wet mixture. Gently fold the dry ingredients into the wet mixture, stirring just until mostly combined with some streaks of flour remaining. Overmixing can lead to dense muffins. Then, fold in half of the chocolate chips evenly throughout the batter.
- Fill muffin cups and bake. Divide the batter evenly among the prepared muffin cups. Place the tin in the oven and bake at 425°F for 5 minutes to help achieve a good rise, then immediately reduce the temperature to 350°F (177°C) and continue baking for another 10-12 minutes or until a toothpick inserted into the center comes out clean.
- Add topping and cool. Remove the muffins from the oven and sprinkle the remaining chocolate chips on top of the warm muffins so they melt slightly. Let the muffins cool in the pan for 5 to 10 minutes before transferring them to a wire rack to cool completely.
Notes
- You can substitute the espresso with strong brewed coffee if preferred for a milder flavor.
- To make these muffins vegan, replace the eggs with flax eggs and use dairy-free butter and milk alternatives.
- If you want gluten-free muffins, use a 1-to-1 gluten-free flour blend instead of all-purpose flour.
- Reducing sugar can make these less sweet but still delicious, adjust to your taste.
- For extra moisture, ensure your buttermilk or milk plus lemon juice mixture is well blended before adding.
- Do not overmix the batter; gentle folding will keep the muffins tender.
