Rich, deeply chocolatey, and humming with a hit of robust espresso, these Double Chocolate Espresso Muffins are the breakfast treat you’ll crave again and again. They’re filled with two kinds of chocolate and a jolt of coffee flavor that pairs beautifully with each bite. Whether you want a bakery-style treat for a brunch gathering or a pick-me-up for your weekday mornings, this recipe is as delightful as it is reliable. You’re about to discover why these muffins have become a top-requested favorite among my family and friends!
Ingredients You’ll Need
The ingredients for Double Chocolate Espresso Muffins are simple but each one plays an important role—creating flavor, texture, or that rich color that begs for a bite. Don’t skip or skimp: you’ll be rewarded with luxurious muffins that rival your favorite café.
- All-purpose flour: This provides the fluffy, sturdy structure that lets the muffins rise tall and stay tender.
- Unsweetened cocoa powder: Gives deep chocolate flavor and that dark, decadent color.
- Instant espresso powder: Intensifies the chocolate notes and creates that unmistakable mocha twist.
- Baking soda: Essential for creating a beautiful dome on the muffins and a soft interior.
- Baking powder: Gives the batter an added lift for perfect texture.
- Salt: Don’t forget it—it balances out the sweetness and enhances every chocolatey bite.
- Unsalted butter (melted): Adds richness and contributes to a moist crumb—don’t use cold butter here!
- Brown sugar: Adds warmth and subtle caramel undertones that work beautifully with espresso and chocolate.
- Granulated sugar: Balances the richness and ensures just the right amount of sweetness.
- Large eggs: Bind everything together and help the muffins fluff up in the oven.
- Sour cream: My secret for irresistibly moist muffins every time!
- Milk: Helps keep the batter light and creates a tender crumb—use whole milk for extra richness if you like.
- Vanilla extract: Enhances all the flavors and brings a dreamy bakery aroma.
- Semi-sweet chocolate chips: Chunks of melty chocolate make each muffin pure chocolate bliss; sprinkle a few on top for bakery flair.
How to Make Double Chocolate Espresso Muffins
Step 1: Prep Your Pan and Preheat
Start by setting your oven to 375°F. Line a standard 12-cup muffin tin with paper liners—this not only makes cleanup a breeze but also helps the muffins keep their shape. While the oven preheats, gather your ingredients so you’re not scrambling once you start mixing.
Step 2: Whisk the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, instant espresso powder, baking soda, baking powder, and salt. Take your time here; an even mixture means every Double Chocolate Espresso Muffin will bake up with the same gorgeous texture and flavor.
Step 3: Blend the Wet Ingredients
In a separate bowl, combine the melted unsalted butter with both the brown and granulated sugars, whisking until everything looks glossy and well-blended. Then, add the eggs, sour cream, milk, and vanilla extract. Whisk again—this time just until the mixture is smooth and creamy.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients into the wet. Stir just until you see no streaks of flour left, but don’t overmix! Overmixing leads to dense muffins, and these Double Chocolate Espresso Muffins are all about being light, fluffy, and utterly scrumptious.
Step 5: Fold in the Chocolate Chips
Using a spatula, gently fold the semi-sweet chocolate chips into the batter. I always save a handful to sprinkle on top of the muffins before baking, which gives them that irresistible bakery look.
Step 6: Fill the Muffin Tin and Add Toppings
Divide the batter as evenly as possible among your prepared muffin cups. If you reserved extra chocolate chips, press a few onto each muffin. This simple step guarantees beautiful melty chocolate tops and a little extra drama.
Step 7: Bake to Perfection
Place the tin in the center of your preheated oven and bake for 18 to 20 minutes. To check for doneness, insert a toothpick into the center of a muffin—if it comes out with a few moist crumbs (not wet batter), you’re golden! Let the muffins cool in the pan for five minutes before transferring them to a wire rack. That bit of patience pays off with perfect texture.
How to Serve Double Chocolate Espresso Muffins
Garnishes
To make your Double Chocolate Espresso Muffins look as wonderful as they taste, I love dusting them with a smidge of powdered sugar or a few dark chocolate curls. For a coffeehouse touch, nestle a chocolate-covered espresso bean on top of each one just before serving.
Side Dishes
These muffins pair beautifully with a fresh fruit salad, a dollop of Greek yogurt, or even a handful of lightly salted nuts. If you want to go all-in on the coffee theme, pour yourself a frothy café au lait or a chilled iced latte on the side.
Creative Ways to Present
Serve Double Chocolate Espresso Muffins on a platter with an array of coffee or mocha drinks for a fun brunch bar. Or, slice the muffins horizontally and sandwich a bit of lightly whipped mascarpone for an upgraded dessert that’s both easy and impressive.
Make Ahead and Storage
Storing Leftovers
If you have any muffins left (lucky you!), store them in an airtight container at room temperature for up to three days. The chocolate flavor deepens as they sit, making day-old muffins a real treat.
Freezing
Double Chocolate Espresso Muffins are freezer-friendly! Wrap each muffin individually in plastic wrap, then gather them in a zip-top bag and freeze for up to two months. They thaw beautifully—just set one on the counter and it’s ready in about an hour.
Reheating
For warm, just-baked flavor, pop a thawed muffin in the microwave for 10 to 15 seconds. The chocolate chips will melt slightly and the aroma of cocoa and espresso will fill your kitchen like magic.
FAQs
Can I make Double Chocolate Espresso Muffins without espresso powder?
Yes! If you need to skip the espresso, simply omit it—the muffins will still be deliciously chocolatey, just without the mocha undertone. Or, try substituting instant coffee powder for a milder coffee note.
Can I use Dutch-process cocoa instead of natural cocoa powder?
Absolutely! Dutch-process cocoa will give your muffins an even richer flavor and darker color. Just make sure your baking powder is fresh, as it’s the main leavening agent in this recipe.
What’s the best way to get domed muffin tops?
Start with a hotter oven (375°F as written), and fill your muffin cups almost to the top. This gives you that signature, tall, bakery-style dome on each Double Chocolate Espresso Muffin.
Can I make these muffins gluten-free?
Yes, you can swap in your favorite one-to-one gluten-free all-purpose flour blend. Be sure it contains xanthan gum for the best texture, and check that all other ingredients are gluten-free as needed.
How can I make the coffee flavor stronger?
If you’re a true espresso lover, increase the espresso powder to 1 1/2 tablespoons. The muffins will be unmistakably mocha and packed with bold, aromatic coffee flavor.
Final Thoughts
If you’re searching for a treat that combines everything wonderful about chocolate and coffee, look no further than these Double Chocolate Espresso Muffins. I hope you enjoy baking (and eating!) them as much as I do—don’t be surprised if they become your new favorite morning delight. Give them a try and let the aroma of chocolate and espresso brighten your day!
Print
Double Chocolate Espresso Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Indulge in these decadent Double Chocolate Espresso Muffins that are rich in flavor and perfect for any time of day.
Ingredients
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tbsp instant espresso powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients:
- 1/2 cup unsalted butter (melted)
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips (plus extra for topping)
Instructions
- Preheat the oven: Preheat the oven to 375°F 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 soda, baking powder, and salt.
- Combine wet ingredients: In another bowl, mix the melted butter, brown sugar, and granulated sugar. Add eggs, sour cream, milk, and vanilla extract, whisk until smooth.
- Combine wet and dry: Gradually add dry ingredients to wet mixture, stir just until combined. Fold in chocolate chips.
- Bake: Divide batter among muffin cups, top with extra chocolate chips. Bake for 18–20 minutes until a toothpick comes out with moist crumbs. Cool before serving.
Notes
- For a stronger coffee flavor, increase the espresso powder to 1 1/2 tablespoons.
- These muffins freeze well—just wrap individually and thaw before eating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 290
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
