Double Chocolate Espresso Muffins Recipe
If you’re in the mood for a bakery treat that delivers both a chocolate lover’s dream and a bold hit of coffee flavor, these Double Chocolate Espresso Muffins are about to become your new obsession. Each muffin is loaded with rich cocoa, melty chocolate chips, and finished with that unmistakable espresso kick, creating a moist, decadent bite that’s perfect for breakfast, a midday pick-me-up, or an indulgent dessert. Whether you’re an experienced baker or just starting out, this recipe brings big flavors in a surprisingly easy package, making it a go-to favorite whenever those cravings strike.
Ingredients You’ll Need
Gathering your baking ingredients for Double Chocolate Espresso Muffins is a breeze, and each one plays a key role. These simple components come together for that perfect, deeply chocolatey crumb with a hint of coffee flavor that makes these muffins so irresistible.
- All-purpose flour: The trusty foundation that gives these muffins their soft, tender structure.
- Unsweetened cocoa powder: Delivers deep, dark chocolate richness; use the best cocoa you can for maximum flavor.
- Instant espresso powder: Adds a bold coffee note that intensifies both aroma and chocolate flavor.
- Baking powder: Helps the muffins rise sky-high with just the right amount of loft.
- Baking soda: Works alongside baking powder for a perfectly fluffy crumb.
- Salt: Balances all the sweetness and deepens those rich flavors.
- Granulated sugar: Sweetens the batter and ensures a delicate, cakey texture.
- Brown sugar: Adds a touch of moisture and a mellow, caramel-like sweetness.
- Large eggs: Bind the batter and provide richness and structure.
- Sour cream: Guarantees supremely moist muffins and a lovely tender crumb.
- Vegetable oil: Keeps every bite irresistibly soft and moist.
- Whole milk: Adds just enough liquid for a smooth, luscious batter.
- Vanilla extract: A dash lifts all the flavors and adds a sweet, fragrant note.
- Semisweet chocolate chips (plus extra for topping): For pockets of gooey chocolate in every bite—feel free to sprinkle more on top for good measure!
How to Make Double Chocolate Espresso Muffins
Step 1: Prep Your Oven and Muffin Tin
Start by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners—this not only makes cleanup a cinch but also guarantees that your Double Chocolate Espresso Muffins come out with beautiful, bakery-style tops.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, unsweetened cocoa powder, instant espresso powder, baking powder, baking soda, and salt. This step blends your leavening agents and distributes the cocoa and espresso evenly, setting the stage for perfectly rich, even-flavored muffins.
Step 3: Whisk Up the Wet Ingredients
In a separate bowl, combine the granulated sugar, brown sugar, eggs, sour cream, vegetable oil, whole milk, and vanilla extract. Whisk until smooth and creamy—this is where those sugars and fats come together to ensure each muffin is moist, flavorful, and tender.
Step 4: Bring It All Together
Pour the wet ingredients over the dry ingredients, and gently stir with a spatula or wooden spoon just until everything is combined. Don’t overmix—some lumps are totally fine and actually lead to a softer crumb in your Double Chocolate Espresso Muffins!
Step 5: Fold in the Chocolate Chips
Add the semisweet chocolate chips into the batter, folding gently to distribute them evenly. Those chips will melt into gooey pockets of chocolate, so make sure every scoop of batter gets its fair share.
Step 6: Fill and Top the Muffin Cups
Divide the batter evenly among your prepared muffin cups, filling each about three-quarters full. For an extra touch of chocolatey flair, sprinkle a few chocolate chips on top of each muffin before baking.
Step 7: Bake to Perfection
Slide the muffin tin into the oven and bake for 18 to 20 minutes. You’re looking for a beautiful rise and a toothpick inserted in the center to come out with just a few moist crumbs—don’t overbake, as that’s the secret to an ultra-moist muffin!
Step 8: Cool and Enjoy
Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Patience will be rewarded with the best flavor and texture for your Double Chocolate Espresso Muffins.
How to Serve Double Chocolate Espresso Muffins
Garnishes
An extra handful of chocolate chips on top gives these muffins a glossy, decadent finish, but you can also dust them with powdered sugar or a light drizzle of chocolate sauce for even more visual (and flavorful) impact.
Side Dishes
Pair your Double Chocolate Espresso Muffins with a creamy cappuccino or an iced latte for the ultimate coffee shop experience at home. Fresh fruit, such as berries or orange slices, adds a bright counterpoint to the rich chocolate and coffee flavors in each muffin.
Creative Ways to Present
Stack these muffins on a rustic cake stand for brunch, or wrap them in parchment and twine for quick, thoughtful gifts. For dessert, slice a muffin and layer with whipped cream and berries for a homemade chocolate “shortcake” twist.
Make Ahead and Storage
Storing Leftovers
Double Chocolate Espresso Muffins keep well in an airtight container at room temperature for up to three days. To maintain their moist crumb, slip a paper towel into the container to absorb any excess moisture. They’re just as delicious on day two as they are fresh from the oven!
Freezing
If you’d like to prep ahead, these muffins freeze beautifully. Cool them completely, wrap each muffin individually in plastic wrap, and place into a zip-top freezer bag. Freeze for up to three months—just grab one whenever that chocolate craving hits.
Reheating
To enjoy a warm muffin, simply microwave on medium power for 15-20 seconds straight from room temperature or about 30 seconds if frozen. This brings them right back to that just-baked softness, with the chocolate chips melty and irresistible.
FAQs
Can I use regular coffee instead of espresso powder?
Instant espresso powder is recommended for its deep, concentrated flavor, but if you only have instant coffee, use it at a slightly higher quantity to approximate the same effect. Brewed coffee won’t add enough intensity to make a noticeable difference in these Double Chocolate Espresso Muffins.
Is it possible to make these muffins dairy-free?
Absolutely! Substitute the milk with your favorite non-dairy alternative (like almond or oat milk), and opt for dairy-free chocolate chips and sour cream substitutes—coconut yogurt works wonderfully for a similar texture.
Why are my muffins dense or dry?
This usually happens from overmixing the batter or baking the muffins a bit too long. Gently combine the wet and dry ingredients and keep an eye on your oven’s timer to ensure light, moist Double Chocolate Espresso Muffins every time.
Can I add nuts or other mix-ins?
Certainly! Chopped hazelnuts, pecans, or even white chocolate chips are delicious add-ins. Just keep the total amount of mix-ins to about one cup so the muffins bake evenly and stay tender.
What’s the best way to make the espresso flavor stronger?
If you want even more of a coffee punch, increase the instant espresso powder up to 1½ tablespoons. This little change will give your Double Chocolate Espresso Muffins a bold, unmistakable coffee kick that pairs beautifully with the chocolate.
Final Thoughts
If you adore the marriage of chocolate and coffee, there’s truly nothing better than baking up a batch of these Double Chocolate Espresso Muffins. Every bite is pure comfort with a caffeinated twist. I hope you’ll give this recipe a try, savor every crumb, and maybe even share a few with someone who deserves a little extra sweetness today!
Print
Double Chocolate Espresso Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of chocolate and espresso with these Double Chocolate Espresso Muffins. Moist, decadent, and perfectly balanced, these muffins are a delightful treat for breakfast or dessert.
Ingredients
Dry Ingredients:
- 1¾ 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
- ¾ cup sour cream
- ½ cup vegetable oil
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips (plus extra for topping)
Instructions
- Preheat oven and prepare muffin tin: Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, whisk together sugars, eggs, sour cream, oil, milk, and vanilla until smooth.
- Combine wet and dry ingredients: Add wet ingredients to dry ingredients and stir until just combined. Fold in chocolate chips.
- Bake: Divide batter among muffin cups, sprinkle with extra chocolate chips, and bake for 18–20 minutes until a toothpick comes out with moist crumbs.
- Cool: Let muffins cool 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 1½ tablespoons.
- You can use Greek yogurt instead of sour cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 310
- Sugar: 22g
- Sodium: 190mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
