If you’re ready to give your morning or snack-time routine a chocolate-fueled upgrade, there’s nothing quite like these Double Chocolate Espresso Muffins. Imagine rich cocoa melting seamlessly with your favorite espresso, every bite packed with gooey chocolate pockets and the heavenly aroma of fresh-baked muffins. Whether you’re a coffee fanatic, a chocophile, or simply need something decadent to brighten your day, these muffins deliver that bakery-style experience right from your own kitchen.
Ingredients You’ll Need
You don’t need fancy pantry staples to bake up a batch of Double Chocolate Espresso Muffins—just a handful of classic, reliable ingredients that all work together to create irresistible texture and flavor. Each item adds its own special touch, making these muffins rich, moist, and perfectly balanced.
- All-purpose flour: The perfect base for structure, helping the muffins rise and stay tender.
- Unsweetened cocoa powder: Deep, chocolatey flavor—use dark cocoa for an extra intense taste.
- Instant espresso powder: A punchy boost that heightens the chocolate and gives that café-inspired richness.
- Baking powder and baking soda: These ensure your muffins get that bakery-worthy domed top.
- Salt: Just a bit brings out all the other flavors—don’t skip it!
- Granulated sugar: Adds sweetness and helps with the crumb’s light texture.
- Brown sugar: For subtle caramel notes and extra moisture.
- Large eggs: Hold everything together and give the muffins a soft, rich crumb.
- Vegetable oil: Makes the muffins super moist and soft, even days after baking.
- Buttermilk: Adds a gentle tang and keeps the crumb ultra-tender.
- Vanilla extract: Rounds out the flavors and balances the chocolate and coffee perfectly.
- Semi-sweet chocolate chips: Little bursts of melty chocolate in every bite—don’t be shy with them!
- Chopped dark chocolate or chocolate chunks: Larger pieces for a truly indulgent, fudgy texture.
How to Make Double Chocolate Espresso Muffins
Step 1: Prep Your Oven and Muffin Tin
Start by preheating your oven to 375°F, making sure it’s nice and hot when your muffins are ready to bake. Grab a standard 12-cup muffin tin and line it with paper liners. This step keeps your muffins from sticking, makes cleanup a breeze, and adds a little fun to presentation. If you don’t have liners, a light greasing works in a pinch.
Step 2: Mix Your Dry Ingredients
In a large bowl, whisk together the flour, unsweetened cocoa powder, instant espresso powder, baking powder, baking soda, and salt. This blend ensures your chocolate and espresso are evenly distributed, and the leaveners are ready to do their job for that signature muffin rise.
Step 3: Combine Wet Ingredients
In a separate bowl, beat the granulated sugar, brown sugar, eggs, vegetable oil, buttermilk, and vanilla extract until the mixture is smooth and creamy. The brown sugar adds a welcome hint of caramel, and the buttermilk delivers an extra tender crumb. Mixing well helps everything become one harmonious liquid.
Step 4: Bring Batter Together
Pour your wet ingredients over the dry ingredients. Gently stir them together, just until combined—stop as soon as you see no more streaks of flour. A few small lumps are totally fine! Be careful not to overmix, which can make the muffins tough instead of light and fluffy.
Step 5: Add All the Chocolate
Fold in the semi-sweet chocolate chips and chopped dark chocolate (or chocolate chunks). This step ensures every muffin is bursting with luscious, melty chocolate bits—don’t be afraid to sneak a few extra if you’re craving true chocolate overload!
Step 6: Fill, Bake, and Cool
Divide the batter evenly among your lined muffin cups, filling each about three-quarters full for the perfect dome. Pop the tin into your preheated oven and bake for 16–18 minutes. You’ll know the Double Chocolate Espresso Muffins are ready when a toothpick inserted in the center comes out with just a few moist crumbs. Let them cool in the pan for 5 minutes, then transfer to a wire rack so they finish cooling without getting soggy bottoms.
How to Serve Double Chocolate Espresso Muffins
Garnishes
After cooling, these muffins love a little extra flourish. Try dusting them with powdered sugar, drizzling with melted chocolate, or even crowning with a single espresso bean for dramatic effect. A light sprinkle of flaked sea salt turns them into an even more irresistible treat for grown-up palates.
Side Dishes
Pair your Double Chocolate Espresso Muffins with a creamy latte, simple black coffee, or a tall glass of cold milk for the ultimate breakfast. For brunch, serve alongside fresh berries or a small fruit salad—the bright, fresh flavors team up beautifully with the rich chocolate and espresso notes.
Creative Ways to Present
Turn these muffins into dessert by warming slightly and scooping a dollop of vanilla bean ice cream on top. For special occasions, arrange them on a tiered cake stand garnished with chocolate curls and espresso beans, or tuck one into a pretty paper bag with a handwritten note for a sweet breakfast-on-the-go.
Make Ahead and Storage
Storing Leftovers
Leftover Double Chocolate Espresso Muffins will stay moist and fresh for up to 3 days at room temperature—just keep them tightly covered in a container or wrapped in foil. Add a sheet of parchment between layers to prevent sticking, especially if your kitchen is a bit warm.
Freezing
These muffins freeze beautifully! Once fully cooled, wrap each muffin individually in plastic wrap, then tuck them in a zip-top bag or airtight container. Freeze for up to 2 months, and grab one whenever a chocolate craving hits. To thaw, leave at room temperature for about 1 hour or give a quick zap in the microwave.
Reheating
For that straight-from-the-oven warmth, reheat a muffin in the microwave for 10 to 15 seconds until just warmed through. If you’re reheating several, use a low oven (about 300°F) for 8 to 10 minutes. Warm muffins make the chocolate bits deliciously gooey once again.
FAQs
Can I use regular coffee instead of instant espresso powder?
Instant espresso powder gives the most intense flavor and dissolves right into the batter, but in a pinch, you can substitute instant coffee powder—just use about 1 1/2 times the amount for a similar kick. Brewed coffee isn’t recommended, as it adds too much liquid.
Is it okay to skip the buttermilk or use a substitute?
Buttermilk adds a gentle tang and keeps these muffins super tender, but if you don’t have any, simply mix 3/4 cup milk with 2 teaspoons lemon juice or vinegar and let sit for 5 minutes before using.
Can I make Double Chocolate Espresso Muffins gluten-free?
Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Just check your chocolate chips and cocoa powder to confirm they’re gluten-free too.
How do I get taller, bakery-style muffin tops?
Fill your muffin cups almost to the top (about three-quarters full) and make sure your oven is properly preheated. A brief higher temperature helps the batter rise and gives you those dreamy, domed tops.
Can I double the recipe for a crowd?
Yes, this recipe is perfect for scaling up! Simply double all the ingredients and bake in two batches if needed, or use two muffin tins. These Double Chocolate Espresso Muffins are always a hit at events and freeze beautifully for prep ahead.
Final Thoughts
If you’re seeking a coffee-shop treat without leaving your kitchen, you’re going to love making (and sharing!) these Double Chocolate Espresso Muffins. Give them a try—you might just find your new favorite bake, perfect any time a chocolate-and-coffee craving strikes!
Print
Double Chocolate Espresso Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich, decadent flavors of these Double Chocolate Espresso Muffins. Moist and chocolatey with a hint of espresso, they are perfect for breakfast or as a sweet treat any time of day.
Ingredients
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
Mix-ins:
- 1 cup semi-sweet chocolate chips
- ½ cup chopped dark chocolate or chocolate chunks
Instructions
- Preheat and Prep: Preheat oven to 375°F and line a muffin tin. In a bowl, combine dry ingredients.
- Mix Wet Ingredients: In another bowl, beat sugars, eggs, oil, buttermilk, and vanilla.
- Combine: Mix wet ingredients into dry until just combined. Fold in chocolate.
- Bake: Divide batter into muffin cups and bake for 16–18 minutes.
- Cool and Enjoy: Let muffins cool before serving.
Notes
- For richer flavor, use dark cocoa powder.
- Muffins freeze well—individually wrap and thaw at room temperature.
- For stronger espresso taste, increase espresso powder to 1 ½ tablespoons.
Nutrition
- Serving Size: 1 muffin
- Calories: 310
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 35 mg
