Double Chocolate Espresso Muffins Recipe

I have a soft spot for chocolate muffins, but I’m especially happy when I can sneak a little coffee into them. These double chocolate espresso muffins are exactly that kind of bake. They’re deeply chocolatey, soft in the middle, a little crisp around the tops, and packed with melty chocolate chips.

I first started making chocolate muffins because I wanted something that felt like breakfast but could also satisfy a dessert craving. These ended up sitting right in the middle. I can eat one with coffee in the morning and not feel like I’m eating cake for breakfast, even though, honestly, they are pretty close.

The espresso is the little trick that makes the chocolate taste fuller. I don’t find that the muffins taste strongly like coffee. Instead, the chocolate seems darker and richer. That small amount of espresso really does make a difference, so I don’t leave it out unless I absolutely have to.

Another thing I love is how quickly these come together. I don’t need a mixer, and I can usually have the batter mixed before my oven is fully heated. The hardest part for me is remembering not to stir the batter too much. I’ve definitely overmixed muffin batter before, and the result was nowhere near as tender.

I like making a batch when I know I have a busy week ahead. They freeze well, and a quick warm-up brings back that soft chocolate center. I’ve also learned that I’m better off making extra because these disappear much faster than I expect.

Ingredients I Used for the Recipe

• 1 1/2 cups all-purpose flour: I use this as the main structure for the muffins. I spoon it into the measuring cup and level it rather than scooping heavily.
• 1/2 cup unsweetened cocoa powder: This gives the muffins their deep chocolate base. I prefer Dutch-process cocoa when I have it.
• 3/4 teaspoon baking soda: I use this to help the muffins rise and stay tender.
• 1 teaspoon baking powder: This gives the batter another little lift, especially with the tall muffin tops I like.
• 1/2 teaspoon kosher salt: I add this to balance the sweetness and make the chocolate flavor stand out.
• 3 tablespoons freshly brewed espresso, slightly cooled: This is my favorite part. I use it to deepen the chocolate flavor rather than make the muffins taste like coffee.
• 1 1/2 teaspoons vanilla extract: I add vanilla for a little extra warmth and sweetness.
• 3/4 cup granulated sugar: This sweetens the muffins and helps create those slightly crisp tops.
• 2 large eggs, room temperature: I use the eggs to bind everything together and give the muffins their soft, cakey texture.
• 1 cup low-fat buttermilk, room temperature: This keeps the muffins moist and tender. I like bringing it to room temperature before mixing.
• 8 tablespoons unsalted butter, melted and slightly cooled: I use melted butter for richness and a soft crumb.
• 3/4 cup semisweet or dark chocolate chips: I fold most of these into the batter and save a few for the tops.
• Confectioners’ sugar, optional: I like a light dusting right before serving when I want the muffins to look a little more finished.

I don’t usually pull out a mixer for these. Two bowls, a whisk, and a spatula are enough for me. That also means there are fewer dishes waiting in the sink afterward, which I consider a very important part of any weekday baking project.

If I don’t have freshly brewed espresso, I use strong coffee instead. I’ve done that when I was already standing in the kitchen with everything measured out, and the muffins still turned out wonderfully chocolatey.

How to Make Double Chocolate Espresso Muffins

Step 1 – Heat the Oven

I start by heating the oven to 425°F. This high starting temperature helps give the muffins a strong burst of heat at the beginning, which is useful when I’m after those rounded, bakery-style tops.

I line two muffin pans with paper liners. When I have enough room in the oven, I like spreading the muffins out instead of filling every cavity. Six muffins per pan gives them more room around the sides, and I find the tops rise nicely this way.

Step 2 – Mix the Chocolate Dry Ingredients

I add the flour, cocoa powder, baking soda, baking powder, and kosher salt to a medium bowl. I whisk everything together until the cocoa is evenly distributed and I don’t see any obvious pockets of baking powder or soda.

I’ve learned not to rush this part. A good quick whisk here means I won’t have to work the batter later just to distribute the dry ingredients.

Step 3 – Make the Espresso Mixture

In a separate bowl, I whisk together the slightly cooled espresso, vanilla, sugar, eggs, and buttermilk. I like the espresso to be warm but not piping hot because I’m adding eggs shortly afterward.

Once that mixture looks smooth, I slowly whisk in the melted butter. I make sure the butter has cooled a little first. There’s no reason to turn a muffin batter into a scrambled egg experiment.

Step 4 – Combine Everything Gently

I add the dry ingredients to the wet mixture and switch to a wooden spoon or spatula. I stir just until the flour is mostly incorporated.

This is where I have to remind myself to stop. A few tiny streaks of flour are fine. I used to keep stirring because I wanted perfectly smooth batter, but that usually gave me muffins that were heavier than I wanted. I’d rather have a little unevenness in the bowl and a tender muffin later.

Step 5 – Fold in the Chocolate Chips

I gently fold in the chocolate chips, keeping about 3 to 4 tablespoons aside for the tops. I don’t want to overwork the batter while doing this, so I make just a few careful turns with the spatula.

For the chips, I like semisweet chocolate because it keeps the muffins balanced. Dark chocolate works beautifully too, especially when I want the chocolate flavor to feel a little more intense.

Step 6 – Fill the Muffin Cups

I use an ice cream scoop to divide the batter between the muffin cups. The original method calls for filling them to the top, but I’ve found that muffin pans and liners can behave differently, so I pay attention to how much batter I’m actually putting into each one.

If I’m using a standard muffin pan and want dramatic tops, I prefer leaving space between the filled cups when possible. I’ve also learned from my own batches that overfilling can make the muffins spread sideways instead of rising upward. A little restraint here saves me from some very lopsided muffins.

Step 7 – Bake at Two Temperatures

I put the muffins into the 425°F oven and bake them for 5 minutes. Then I reduce the oven temperature to 350°F without opening the door and continue baking for another 10 to 12 minutes.

I know the temperature change can seem a little strange the first time I make them, but I’ve come to appreciate it. The hotter beginning helps the muffins rise, while the lower temperature lets the centers finish baking without drying out too quickly.

Step 8 – Check for Doneness

I start checking the muffins toward the shorter end of the baking time because I really don’t like an overbaked chocolate muffin. The tops should spring back lightly when I touch them, and a toothpick inserted into the center should come out clean or with just a few moist crumbs.

I don’t wait for the toothpick to come out completely dry. For these muffins, that usually means I’ve gone a little too far. I’d rather pull them out while the centers are still soft and let the residual heat finish the job.

Step 9 – Finish with More Chocolate

As soon as I take the muffins out, I press a few of the reserved chocolate chips onto each top. The warmth melts them slightly, and they settle into the tops in the best possible way.

I let the muffins cool for about 5 to 10 minutes before moving them to a wire rack. If I’m serving them warm, I usually don’t wait much longer than that. A warm chocolate muffin with a soft center is hard for me to resist.

A Few Things I Learned While Baking Them

The espresso is worth keeping. I’ve made chocolate desserts without coffee plenty of times, but espresso gives these muffins a deeper chocolate flavor without turning them into coffee muffins. When I substitute strong brewed coffee, I still get that same general effect.

I also pay close attention to the buttermilk. It contributes a lot to the tender texture, and I don’t like using it ice cold straight from the refrigerator. Letting it warm up a little makes the mixing easier and keeps the melted butter from becoming clumpy when everything comes together.

One mistake I’ve made more than once is baking chocolate muffins until they look completely firm. Chocolate makes it harder to judge by appearance alone. The muffins can look done on top while still having that soft, rich middle I want. Once I started checking earlier, I stopped ending up with dry muffins.

I also don’t refrigerate these unless I have a specific reason. I keep them tightly covered at room temperature because the refrigerator can make muffins lose some of that soft texture. If one has been sitting for a day or two, I’ll warm it briefly before eating.

Tips

• Don’t skip the espresso: I use espresso because it makes the chocolate taste richer. Strong brewed coffee works when espresso isn’t available.
• Cool the espresso and butter slightly: I don’t add either one while they’re piping hot, especially once eggs are involved.
• Keep the mixing light: I stop stirring as soon as the dry ingredients are mostly incorporated. Overmixing can leave me with tough, dense muffins.
• Use room-temperature eggs and buttermilk: I find the batter comes together more smoothly this way.
• Watch the baking time: I start checking early because a minute or two can make a noticeable difference in a chocolate muffin.
• Give the muffins room: When I can, I space the filled muffin cups apart so the hot air can circulate around them and encourage taller tops.
• Use parchment for bakery-style liners: I sometimes cut parchment into roughly 5-inch squares and press each piece into a muffin cavity with a small glass. It makes the muffins look much more special with very little effort.
• Try strong coffee if needed: I don’t make a special grocery trip for espresso. Strong coffee is a perfectly useful substitute.
• Make a homemade buttermilk substitute: When I’m out of buttermilk, I mix 1 cup milk with 1 tablespoon lemon juice and let it sit for about 5 minutes before using it.
• Freeze extras: I wrap the cooled muffins tightly and freeze them. When I want one, I warm it gently, and it comes surprisingly close to that fresh-baked texture.
• Add the extra chocolate: I know there is already plenty of chocolate inside, but a few chips pressed onto the tops after baking make the muffins look and taste even better.

How I Like to Serve These Chocolate Muffins

I usually eat one warm with a cup of coffee, especially when I’m having a slow morning. The combination is rich, but the espresso in the muffin doesn’t make the whole thing taste like a giant coffee drink.

For something a little more dessert-like, I add a very light dusting of confectioners’ sugar. I’ve also served them with a cold glass of almond milk, which works surprisingly well against the dark chocolate flavor.

These muffins are also one of those recipes I like having around when I know mornings are going to be chaotic. I can freeze them individually and warm one whenever I need a quick breakfast. I’ve learned that making just one batch is sometimes optimistic, especially when there are chocolate lovers in the house.

What I really like about this recipe is that it doesn’t require a special occasion. I can make these on a regular weekday, eat one for breakfast, save another for later, and still feel like I baked something a little fun. They have enough chocolate to feel indulgent, but the muffin texture keeps them firmly in breakfast territory for me.

And if I’m being completely honest, I’ve definitely eaten one later in the day and called it dessert. I don’t see a problem with that. A soft chocolate muffin with melted chocolate chips and a hint of espresso deserves more than one job.

Print Recipe

Double Chocolate Espresso Muffins Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: American Courses: Breakfast, Dessert

Difficulty: easy Prep Time 15 mins Cook Time 17 mins Rest Time 10 mins Total Time 42 mins

Cooking Temp: 425  F Servings: 12 Estimated Cost: $ 10 Calories: 240

Best Season: Fall, Winter, Spring, Summer

Description

These double chocolate espresso muffins are deeply chocolatey, soft in the center, and packed with melty chocolate chips.

A little espresso makes the chocolate flavor richer while buttermilk keeps the muffins tender and moist.

ingredients

Servings

• 1 ¹⁄₂ cups all-purpose flour (Spoon into the measuring cup and level.)
• ¹⁄₂ cup unsweetened cocoa powder (Dutch-process cocoa preferred.)
• ³⁄₄ teaspoon baking soda
• 1 teaspoon baking powder
• ¹⁄₂ teaspoon kosher salt
• 3 tablespoons freshly brewed espresso (Slightly cooled; strong brewed coffee can be substituted.)
• 1 ¹⁄₂ teaspoons vanilla extract
• ³⁄₄ cup granulated sugar
• 2 large eggs (Room temperature.)
• 1 cup low-fat buttermilk (Room temperature.)
• 8 tablespoons unsalted butter (Melted and slightly cooled.)
• ³⁄₄ cup semisweet or dark chocolate chips (Fold most into the batter and reserve 3 to 4 tablespoons for the tops.)
• confectioners' sugar (Optional, for dusting before serving.)

Instructions

1. Step 1 - Heat the Oven

   Heat the oven to 425°F. Line muffin pans with paper liners. When possible, leave space between filled muffin cups to encourage taller tops.
   A standard muffin pan can be used. Avoid overfilling the cups.

2. Step 2 - Mix the Dry Ingredients

   Whisk together the flour, cocoa powder, baking soda, baking powder, and kosher salt in a medium bowl until evenly combined.
   Whisk thoroughly so the leavening agents are distributed before combining with the wet ingredients.

3. Step 3 - Make the Espresso Mixture

   In a separate bowl, whisk together the slightly cooled espresso, vanilla extract, sugar, eggs, and buttermilk until smooth. Slowly whisk in the melted and slightly cooled butter.
   The espresso and butter should not be piping hot when combined with the eggs.

4. Step 4 - Combine Gently

   Add the dry ingredients to the wet mixture and stir gently with a wooden spoon or spatula just until the flour is mostly incorporated.
   A few small streaks of flour are fine. Avoid overmixing to keep the muffins tender.

5. Step 5 - Fold in Chocolate Chips

   Gently fold in the chocolate chips, reserving about 3 to 4 tablespoons for the muffin tops.
   Use only a few careful turns of the spatula so the batter is not overworked.

6. Step 6 - Fill the Muffin Cups

   Divide the batter evenly among the prepared muffin cups using an ice cream scoop or spoon. Fill appropriately without overfilling.
   Leaving space between filled cups can help encourage rounded, bakery-style tops.

7. Step 7 - Bake at Two Temperatures

   Bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F and continue baking for 10 to 12 minutes.
   The initial high heat helps the muffins rise, while the lower temperature finishes the centers gently.

8. Step 8 - Check for Doneness

   Check the muffins toward the shorter end of the baking time. The tops should spring back lightly, and a toothpick inserted in the center should come out clean or with a few moist crumbs.
   Do not wait for the toothpick to be completely dry, as this can lead to overbaked muffins.

9. Step 9 - Finish and Cool

   Press the reserved chocolate chips onto the muffin tops while they are still warm. Cool in the pan for 5 to 10 minutes, then transfer to a wire rack.
   Serve warm for the softest chocolate center, or cool completely before storing.

Nutrition Facts

Servings 12

---

Amount Per Serving

Calories 240kcal

% Daily Value *

Total Fat 12g19%

Saturated Fat 7g35%

Trans Fat 0.4g

Cholesterol 48mg16%

Sodium 226mg10%

Potassium 159mg5%

Total Carbohydrate 33g11%

Dietary Fiber 2g8%

Sugars 18g

Protein 4g8%

---

Calcium 6 mg

Iron 10 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For the best texture, use room-temperature eggs and buttermilk and avoid overmixing the batter. Strong brewed coffee can replace the espresso. Store tightly covered at room temperature and warm briefly before serving. Cooled muffins can also be wrapped tightly and frozen.

Keywords: double chocolate espresso muffins, chocolate espresso muffins, chocolate muffins, espresso muffins, double chocolate muffins, easy chocolate muffins, bakery style muffins