Name: Double Chocolate Espresso Muffins Recipe
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Cuisine: American
Ingredients: 1 1/2 cups all purpose flour, spooned and leveled; 1/2 cup unsweetened cocoa powder, sifted (Dutch process recommended); 3/4 tsp baking soda; 1 tsp baking powder; 1/2 tsp kosher salt; 3 TBSP freshly brewed espresso, cooled slightly; 1 1/2 tsp vanilla extract; 3/4 cup granulated sugar; 2 large eggs, room temperature; 1 cup low-fat buttermilk, room temperature and stirred with a fork; 8 TBSP (1 stick) unsalted butter, melted and slightly cooled; 3/4 cup semisweet or dark chocolate chips, divided (mini or regular); Confectioner’s sugar for dusting (optional)

Jump to Recipe· 4.4 from 43 reviews

If you are a chocolate lover who also appreciates a bold coffee kick, you are going to fall head over heels for this Double Chocolate Espresso Muffins Recipe. These muffins combine the rich, velvety goodness of cocoa with the vibrant, deep notes of freshly brewed espresso, delivering a delightfully moist texture and an irresistible flavor that dances on your taste buds. Perfect for a morning treat or an afternoon pick-me-up, this recipe strikes the perfect balance between sweet indulgence and a subtle coffee buzz.

Ingredients You’ll Need

A white bowl filled with thick dark brown chocolate batter that looks smooth and dense. On the top of the batter is a big pile of dark brown chocolate chips, mostly round with a soft shine. A silver metal whisk is partially buried on the left side inside the batter, with some of the chocolate sticking to it and the bowl’s edge. The bowl sits on a white marbled surface with soft natural light coming from the top right. photo taken with an iphone --ar 4:5 --v 7

Gathering simple yet essential ingredients is key to creating these luscious muffins. Each component contributes to the flavor profile, texture, or even the delightful color of the final treat, making this recipe approachable and rewarding.

1 1/2 cups all purpose flour, spooned and leveled: The base that gives structure to the muffins without weighing them down.
1/2 cup unsweetened cocoa powder, sifted (Dutch process recommended): Adds a deep chocolate flavor and gives the muffins their signature dark color.
3/4 tsp baking soda: Helps the muffins rise with a tender crumb.
1 tsp baking powder: Provides extra lift for a light texture.
1/2 tsp kosher salt: Balances sweetness and intensifies the chocolate flavor.
3 TBSP freshly brewed espresso, cooled slightly: Infuses a robust coffee flavor that complements the chocolate beautifully.
1 1/2 tsp vanilla extract: Enhances sweetness and rounds out the taste.
3/4 cup granulated sugar: Sweetens the muffins without overpowering the chocolate and espresso.
2 large eggs, room temperature: Binds the ingredients and adds richness.
1 cup low-fat buttermilk, room temperature and stirred with a fork: Provides moisture and tang, making the crumb tender and soft.
8 TBSP (1 stick) unsalted butter, melted and slightly cooled: Adds flavor and keeps muffins moist.
3/4 cup semisweet or dark chocolate chips, divided: Sprinkled inside and on top for bursts of melty chocolate goodness.
Confectioner’s sugar for dusting (optional): Adds a pretty finishing touch and subtle sweetness.

How to Make Double Chocolate Espresso Muffins Recipe

Step 1: Prepare Your Oven and Muffin Tins

Start by preheating your oven to 425 degrees Fahrenheit, which will give the muffins a great initial rise. Line two muffin tins with paper liners, spacing the muffins apart if possible to ensure even baking and beautifully rounded tops.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk the all-purpose flour, sifted cocoa powder, baking soda, baking powder, and kosher salt. Whisking these together breaks up lumps and ensures that your muffins will rise evenly with a nice, tender crumb.

Step 3: Combine the Wet Ingredients

In a separate large bowl, stir together the cooled espresso, vanilla extract, granulated sugar, eggs, and buttermilk. Mixing these ingredients first allows the sugar to dissolve and the flavors to meld for a more harmonious taste.

Step 4: Incorporate the Melted Butter

Slowly stream in the melted and slightly cooled butter while whisking gently. This step incorporates fat evenly throughout the batter, which is crucial for moist, tender muffins.

Step 5: Bring the Batter Together

Now add the dry ingredients to the wet mixture. Stir with a wooden spoon or spatula until just combined. It’s important not to overmix here; a few flour streaks are perfectly fine. This helps keep the muffins light and fluffy instead of dense.

Step 6: Fold in the Chocolate Chips

Gently fold in most of the chocolate chips, saving about 3 to 4 tablespoons to sprinkle on top before baking. This little extra step will give your muffins a stunningly melty, glossy chocolate finish that will make them irresistible.

Step 7: Fill and Bake Your Muffins

Using an ice cream scoop, divide the batter evenly among the muffin cups, filling each to the top for that classic muffin dome. Bake at 425 degrees for 5 minutes to jump-start the rise, then reduce the heat to 350 degrees and continue baking for 10 to 12 minutes. Check the muffins with a toothpick to ensure they are done; it should come out clean or with just a few moist crumbs attached.

Step 8: Finish with Chocolate and Cooling

Right after removing the muffins from the oven, immediately press a few of the reserved chocolate chips on top. They’ll melt slightly as the muffins cool, creating a luscious topping. Let the muffins cool in a draft-free spot for 5 to 10 minutes before transferring them to a wire rack to cool completely. Dust with confectioner’s sugar if desired for a pretty, sweet touch.

How to Serve Double Chocolate Espresso Muffins Recipe

A close-up view of a dark chocolate muffin broken open to show its soft, moist texture inside with melted chocolate chips visible throughout. The muffin sits in white crinkled parchment paper with jagged edges that rise above the muffin's top. It is placed in a rusty muffin tin with a rough and worn surface. In the foreground, another whole chocolate muffin is visible, topped with a few chocolate chips and a light dusting of powdered sugar. The background is a white marbled texture, creating a clean and bright setting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance these muffins by simply dusting with confectioner’s sugar or adding a drizzle of chocolate ganache. A sprinkle of finely chopped toasted nuts or a light dusting of cinnamon can also bring an exciting new dimension to your presentation.

Side Dishes

These muffins pair wonderfully with a steaming cup of coffee or a creamy cappuccino to stick with the espresso flavor theme. For a comfort food twist, serve alongside fresh berries or a dollop of whipped cream to create a dessert-worthy snack.

Creative Ways to Present

Turn these muffins into individual dessert parfaits by crumbling them into layers with mascarpone or vanilla yogurt and fresh raspberries. Or serve them warm with a scoop of vanilla ice cream for a delightful treat that combines hot and cold textures beautifully.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Double Chocolate Espresso Muffins in an airtight container at room temperature for up to three days. This keeps them moist and flavorful without drying out, so you can enjoy that freshly baked taste anytime.

Freezing

These muffins freeze exceptionally well. Wrap each muffin individually in plastic wrap then place them in a freezer bag for up to three months. When you want a treat, simply thaw at room temperature or warm gently in the microwave.

Reheating

To bring back that just-baked warmth, reheat muffins in the microwave for 20 to 30 seconds or pop them into a preheated oven at 350 degrees Fahrenheit for about 5 to 7 minutes. Adding a small pat of butter on top before warming can add a lovely richness.

FAQs

Can I use regular brewed coffee instead of espresso?

You can substitute brewed coffee if you don’t have espresso on hand, but espresso gives a deeper and more concentrated coffee flavor that really enhances the chocolate’s richness.

What type of cocoa powder works best?

Dutch process cocoa powder is preferred here because it has a smoother, less acidic flavor that pairs beautifully with the espresso and adds a lovely dark color to the muffins.

Are these muffins gluten-free?

This recipe uses all-purpose flour, so it is not gluten-free. However, you can experiment with a gluten-free flour blend, but the texture may vary slightly.

Can I substitute butter with oil?

Butter adds great flavor and moisture, but you can use a neutral oil like canola if needed. Keep in mind that it may slightly change the texture and richness.

How do I prevent muffins from sticking to the liners?

Using good-quality paper liners and allowing the muffins to cool fully before removing will reduce sticking. You can also lightly grease the liners for extra insurance.

Final Thoughts

There’s something truly special about baking Double Chocolate Espresso Muffins Recipe from scratch — the intoxicating aroma, the perfect combination of chocolate and coffee, and that first bite of tender, melty chocolate bliss. I can’t encourage you enough to give this recipe a try and enjoy the heartfelt satisfaction it brings. Your kitchen will smell amazing, and your taste buds will thank you!