If you love the rich, bold flavors of coffee and chocolate, these Double Chocolate Espresso Muffins are about to become your new go-to treat! Every bite is decadently moist, packed with deep chocolate notes, and beautifully balanced by a lovely hit of espresso. They’re perfect for breakfast, snack time, or anytime you crave a cozy homemade bakery moment. What sets these muffins apart is the magical combination of cocoa, melted chocolate chips, and espresso that delivers that irresistible mocha vibe.
Ingredients You’ll Need
Ingredients You’ll Need
Don’t be daunted by the list — most ingredients are pantry staples, and each one plays an important role in building up flavor, texture, or a super-chocolatey finish. With a few thoughtful mix-ins, you’ll whip up bakery-quality Double Chocolate Espresso Muffins right in your own kitchen!
- All-purpose flour: Gives structure to the muffins so they rise tall and fluffy.
- Unsweetened cocoa powder: Kickstarts that intense, bittersweet chocolate base we all crave.
- Instant espresso powder: A little goes a long way in enhancing both depth and coffee flavor in every bite.
- Baking powder: Helps those muffins get a lovely, sky-high lift.
- Baking soda: Teams up with the baking powder to ensure the perfect crumb and softness.
- Salt: Just a pinch really brings out the chocolate and espresso notes.
- Granulated sugar: Adds sweetness and helps create that irresistible tender crumb.
- Brown sugar: Brings a touch of caramel flavor and extra moisture.
- Large eggs: Bind everything together and provide richness.
- Sour cream: Makes the muffins exceptionally moist and tender — Greek yogurt works in a pinch!
- Whole milk: Adds just the right amount of liquid to keep everything lush, never dry.
- Vegetable oil: Keeps the muffins soft for days, unlike butter which can dry out when cooled.
- Vanilla extract: Lends a little sweet, floral complexity to balance all the chocolate and coffee.
- Semisweet chocolate chips (plus extra for topping): Double the chocolate factor with melty pockets throughout and a glossy, tempting finish on top.
How to Make Double Chocolate Espresso Muffins
Step 1: Preheat and Prep Your Muffin Pan
Preheat your oven to 375°F (190°C) so it’s hot and ready when the batter’s mixed. Line a standard 12-cup muffin tin with paper liners — this makes cleanup a breeze and keeps your muffins from sticking.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, instant espresso powder, baking powder, baking soda, and salt. You want everything well combined, so your Double Chocolate Espresso Muffins rise evenly with that famous muffin top!
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk up the eggs, both sugars, sour cream, whole milk, vegetable oil, and vanilla extract. This makes a rich, luscious base that melds perfectly with your dry mix. Whisk until everything is completely smooth — no sugar lumps allowed!
Step 4: Bring It All Together
Pour your wet mixture over the dry ingredients. Using a spatula or large spoon, gently stir until just combined. It’s okay if a few streaks of flour remain; overmixing can make your muffins tough, and we want them super tender.
Step 5: Fold in the Chocolate Chips
Time for the best part! Fold in the chocolate chips — reserve a handful to sprinkle on top. This step ensures every muffin gets gooey, chocolatey bits for double the decadence.
Step 6: Fill and Top
Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle the reserved chocolate chips on top of each muffin for bakery-worthy looks and extra chocolate punch.
Step 7: Bake and Cool
Bake on the center rack for 18-20 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the Double Chocolate Espresso Muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Resist the urge to eat them all warm out of the oven — but if you must, I won’t judge!
How to Serve Double Chocolate Espresso Muffins
Garnishes
For an eye-catching finish, try a dusting of powdered sugar, a drizzle of melted chocolate, or even a pinch more espresso powder on top. Fresh raspberries or a few chocolate-covered espresso beans also look gorgeous and add a luxurious touch to your Double Chocolate Espresso Muffins.
Side Dishes
Nothing beats a freshly brewed coffee or a velvety cappuccino alongside these muffins. For a full-on brunch, pair with Greek yogurt and a bowl of fresh berries. If you’re indulging at snack time, try them with a glass of cold milk for pure comfort.
Creative Ways to Present
You can make these Double Chocolate Espresso Muffins mini for a sweet party platter, or wrap each in pretty parchment and twine for a delightful homemade gift. For an extra-special treat, serve warm muffin halves topped with vanilla ice cream and a shot of espresso for the ultimate grown-up affogato twist!
Make Ahead and Storage
Storing Leftovers
Once completely cool, store your Double Chocolate Espresso Muffins in an airtight container at room temperature for up to three days. For even longer freshness, keep them in the fridge, but always bring them to room temp before eating for the best flavor and texture.
Freezing
These muffins freeze like a dream! Place cooled muffins in a single layer in a zip-top bag or airtight container. They’ll keep well for up to two months. Just thaw on the counter or give them a quick zap in the microwave when you need a chocolate fix.
Reheating
To recapture that just-baked magic, microwave muffins for 10–15 seconds. Or pop them in a 300°F (150°C) oven for 5–7 minutes. The chocolate chips become deliciously melty and the aroma will fill your kitchen all over again!
FAQs
Can I use instant coffee instead of espresso powder?
If espresso powder isn’t handy, you can use instant coffee, but the flavor won’t be as bold or complex. For truly deep coffee flavor in Double Chocolate Espresso Muffins, espresso powder gives the best punch.
Can I make these muffins gluten-free?
Yes, simply substitute a high-quality gluten-free 1:1 flour blend. Double Chocolate Espresso Muffins adapt beautifully, though the texture may be just a touch different.
Is it okay to skip the chocolate chips?
You certainly can, though you’ll miss out on those irresistibly gooey chocolate pockets that truly make these Double Chocolate Espresso Muffins shine. If needed, substitute with chopped nuts or leave plain for a less sweet treat.
Can I make mini muffins instead of regular size?
Absolutely! Just divide the batter into mini muffin pans and bake for 10–12 minutes, or until a toothpick comes out clean. Perfect for parties or little hands.
What’s the secret to getting bakery-style muffin tops?
Fill each cup about three-quarters full and don’t overmix the batter. Starting in a hot oven at 375°F is key for lifting your Double Chocolate Espresso Muffins up and giving them a gorgeous domed top!
Final Thoughts
If you’re hunting for something bold, comforting, and wonderfully indulgent, you’ll absolutely adore making these Double Chocolate Espresso Muffins. They’re easy, satisfying, and almost guaranteed to spark joy in every chocolate and coffee lover. Give them a try and let them perk up your next breakfast or snack with their irresistible flavor!
Print
Double Chocolate Espresso Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich, decadent goodness of Double Chocolate Espresso Muffins. These moist and flavorful muffins are a chocolate lover’s dream with a hint of espresso for that perfect pick-me-up.
Ingredients
Dry Ingredients:
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup sour cream
- ½ cup whole milk
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips (plus extra for topping)
Instructions
- Preheat the oven and prepare the muffin tin: Preheat the 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 the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.
- Combine wet ingredients: In a separate bowl, whisk eggs, granulated sugar, brown sugar, sour cream, milk, oil, and vanilla until smooth.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined.
- Add chocolate chips: Fold in the chocolate chips gently.
- Bake: Divide the batter into muffin cups, top with extra chocolate chips, and bake for 18-20 minutes.
- Cool and serve: Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a stronger espresso flavor, increase instant espresso powder to 1½ tablespoons.
- You can use plain Greek yogurt as a substitute for sour cream.
Your email address will not be published. Required fields are marked *