If you are craving a treat that perfectly balances the deep richness of chocolate with a subtle kick of coffee, then this Double Chocolate Espresso Muffins Recipe is exactly what you need. These muffins are moist and fluffy with just the right amount of intense cocoa flavor, energized by a hint of espresso powder that elevates every bite. Whether you are baking for an afternoon pick-me-up or a special breakfast delight, this recipe combines simple ingredients to create a show-stopping, irresistible muffin that feels like a hug in edible form.
Ingredients You’ll Need
The beauty of this Double Chocolate Espresso Muffins Recipe is in its simplicity and thoughtful ingredients. Each item plays a crucial role: from the cocoa powder giving depth and color, to the espresso powder enhancing flavor without overpowering, and the buttermilk ensuring a tender, moist crumb. Let’s take a closer look at what you’ll need on hand to make these muffins shine.
- All-purpose flour 1 ¾ cups: Provides the perfect structure and backbone for the muffins.
- Unsweetened cocoa powder ¾ cup: Gives that rich chocolate flavor and beautiful dark color.
- Baking powder 2 tsp: The rising agent that helps the muffins become light and fluffy.
- Espresso powder 1 tsp: Adds a subtle coffee note that enhances the chocolate’s complexity.
- Granulated sugar ½ cup: Sweetens without overpowering; balances bitterness from cocoa.
- Brown sugar ½ cup: Adds moisture and a hint of caramel flavor.
- Large eggs 2 (room temperature): Binds the ingredients and adds richness.
- Buttermilk 1 cup: Contributes acidity to tenderize the crumb and adds moisture.
- Melted butter ½ cup: Infuses rich flavor and keeps the muffins tender.
- Dark chocolate chips 1 cup: Melts inside for gooey, decadent pockets of chocolate.
How to Make Double Chocolate Espresso Muffins Recipe
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well to ensure the muffins don’t stick. This prep ensures your muffins bake evenly and come out perfectly every time.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, espresso powder, granulated sugar, and brown sugar. Combining these ingredients thoroughly at this stage guarantees even distribution of leavening agents and flavors throughout the muffins.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the melted butter and buttermilk until smooth. Slowly add the eggs one at a time, whisking well after each addition. This careful mixing creates a smooth, homogenous mixture that will blend beautifully with your dry ingredients.
Step 4: Bring Wet and Dry Ingredients Together
Gently fold the wet ingredients into the dry mixture, stirring just until combined. Avoid overmixing to keep your muffins tender rather than dense. Finally, fold in the dark chocolate chips, which will melt into pockets of chocolate goodness during baking.
Step 5: Fill Muffin Tins and Bake
Spoon the batter into your prepared muffin tin, filling each about three-quarters full. Bake in the preheated oven for 18 to 20 minutes. To check doneness, insert a toothpick into the center of a muffin—it should come out clean or with a few moist crumbs but no wet batter.
Step 6: Cool and Enjoy
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. This resting time helps the muffins set up perfectly without becoming soggy, so they’re ready for you to enjoy!
How to Serve Double Chocolate Espresso Muffins Recipe
Garnishes
These muffins are scrumptious on their own but adding a light dusting of powdered sugar or a drizzle of melted dark chocolate can make them feel extra special. You can also spread a thin layer of softened butter or cream cheese for a creamy contrast to the intense chocolate flavor.
Side Dishes
Pair your Double Chocolate Espresso Muffins Recipe with a dollop of fresh whipped cream or a scoop of vanilla ice cream for dessert. For breakfast or brunch, serve alongside fresh berries or a fruity compote to balance the richness.
Creative Ways to Present
To really impress guests, serve these muffins warm on a pretty plate with a sprinkle of espresso dust or finely grated dark chocolate. You could even cut them in half and sandwich a layer of mascarpone or Nutella for a decadent treat that’s as fun to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
Store leftover muffins in an airtight container at room temperature for up to 2 days to maintain their moistness. For slightly longer storage, keep them in the refrigerator where they’ll last up to 5 days but bring them back to room temperature before enjoying.
Freezing
These Double Chocolate Espresso Muffins Recipe muffins freeze beautifully. Wrap each muffin individually in plastic wrap and place in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge or at room temperature when ready to eat.
Reheating
To revive that freshly-baked warmth, pop muffins in the microwave for about 20 seconds or in a 350°F oven for 5 to 7 minutes. This quick reheating brings out the melty chocolate chips and refreshed softness.
FAQs
Can I use regular coffee instead of espresso powder in this recipe?
Espresso powder is more concentrated and won’t add liquid to your batter, so it’s preferred for enhancing chocolate flavor without altering texture. However, if you don’t have espresso powder, you can substitute with a small amount of instant coffee granules but use less to avoid a bitter taste.
What if I don’t have buttermilk, can I use something else?
If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using. This mimics the acidity of buttermilk, which tenderizes the muffins.
Can these muffins be made dairy-free?
Absolutely! You can swap the butter for a dairy-free alternative like coconut oil or vegan butter. Use a plant-based milk mixed with a teaspoon of vinegar to replace buttermilk. The flavor will be slightly different but still delicious.
How can I make these muffins less sweet?
You can reduce both the granulated and brown sugars slightly, but keep in mind the chocolate chips and cocoa powder add natural bitterness that sugar balances. Reducing sugar too much might affect texture and moisture as well.
Is this recipe suitable for high altitude baking?
At high altitudes, you may want to slightly increase the flour by a couple of tablespoons and possibly reduce baking powder to prevent over-rising. Watch your muffins carefully in the oven as baking times might shorten by a few minutes.
Final Thoughts
Making this Double Chocolate Espresso Muffins Recipe is a joyful, rewarding experience that fills your kitchen with incredible aromas and delivers a delicious, chocolate-forward treat every time. Whether you’re sharing with friends, gifting to neighbors, or sneaking one for yourself, these muffins are pure happiness in every bite. I truly encourage you to try this recipe—you might just find your new favorite go-to for chocolatey indulgence!
Print
Double Chocolate Espresso Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Double Chocolate Espresso Muffins that combine rich cocoa and a bold espresso kick for a decadent breakfast treat or afternoon snack. These moist, fluffy muffins are loaded with dark chocolate chips, perfectly balancing sweetness and a subtle coffee flavor that will satisfy any chocolate lover’s cravings.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp espresso powder
- ½ cup granulated sugar
- ½ cup brown sugar
Wet Ingredients
- 2 large eggs (room temperature)
- 1 cup buttermilk
- ½ cup melted butter
Add-ins
- 1 cup dark chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with muffin liners or greasing it thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, espresso powder, granulated sugar, and brown sugar until evenly combined.
- Combine Wet Ingredients: In a separate bowl, blend the melted butter with the buttermilk until smooth. Gradually add the eggs, one at a time, whisking thoroughly after each addition to incorporate well.
- Combine Wet and Dry Mixtures: Gently fold the wet mixture into the dry ingredients, stirring just until combined to avoid overmixing, then fold in the dark chocolate chips evenly throughout the batter.
- Scoop and Bake: Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, ensuring a perfect texture and easy removal from the pan.
Notes
- Use room temperature eggs to ensure better mixing and texture.
- Do not overmix the batter to keep the muffins light and fluffy.
- If you prefer a stronger coffee flavor, increase the espresso powder to 1 ½ teaspoons.
- Substitute buttermilk with plain yogurt or milk mixed with lemon juice if needed.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
