Double Chocolate Espresso Muffins Recipe Article

A super moist, incredibly rich muffin bursting with intense chocolate flavor that’s ready in under forty minutes. These double chocolate espresso muffins provide the perfect flavorful boost any day of the week.

Happy baking friends. I am circling back with an even better version of a recipe I originally created back in 2019. Since the start of this year I have been sifting through my recipe archives and refreshing photos for many favorite dishes here on the site. It feels a bit like walking down memory lane. Sometimes it feels a little like finding old photos of yourself from years ago, the ones you might want to tuck away in a drawer and only peek at occasionally. All jokes aside, these double chocolate espresso muffins remain one of the most visited recipes on my blog. They were definitely ready for a fresh new look. Seeing how many people have enjoyed these muffins since they first appeared makes it clear we all agree that having chocolate for breakfast is truly the best way to start your day. If you haven’t tried these muffins yet, now is definitely the time.

Whether you regularly enjoy coffee or not, these muffins will likely become your new favorite way to kickstart any day. Rich and indulgent, this easy grab-and-go treat is loaded with plenty of chocolate chips and offers just the right note of espresso. This subtle coffee hint really puts these muffins in a category of their own. They are incredibly moist. I highly suggest enjoying one with a cold glass of almond milk or perhaps even your favorite latte to fully appreciate this wonderful chocolatey goodness. These dark and decadent muffins could easily stand in for a cupcake, so feel free to think of this recipe as breakfast that can also be dessert.

Why These Muffins Are Wonderful

If hearing the words double chocolate espresso muffins doesn’t immediately make your sweet tooth happy, let me share a few more reasons why these muffins are completely irresistible. Not only do they come together with just a few simple ingredients, but you can mix the batter in under ten minutes without needing to use a stand mixer. Just a little time and a muffin pan are all that separate you from a warm batch of these rich, chocolate packed muffins. Did someone mention chocolate for breakfast? Yes please. They feature a tender, cake like inside with slightly crisp edges on top. Each bite is full of melted chocolate deliciousness. As if that isn’t enough to rave about, you will be happy to know these muffins freeze beautifully. This makes them ideal for busy mornings when you need something quick to grab. If you are looking for a delicious reason to get out of bed in the morning, look no further.

What You Need For These Muffins

These intensely chocolatey muffins are easy to make with common baking ingredients. You can certainly use a larger mixer if you prefer. However, they bake up perfectly using just a couple of bowls and a whisk. Here are the basic items you will need to make these delicious chocolate muffins.

Flour
Chocolate chips
Butter
Sugar
Eggs
Buttermilk
Espresso
Vanilla extract
Salt

Ideas For Baking Your Best Muffins

You definitely do not want to miss the espresso here. I tried these muffins in several different ways. I can tell you the subtle hint of espresso truly helps these muffins shine. You can easily use strongly brewed coffee if you are in a hurry or do not have fresh espresso on hand. That works perfectly well. The espresso addition is there to make the chocolate flavor even better. Your muffins will not actually taste like you are drinking a cup of coffee. You have my word on that.

Try not to mix the batter too much. Muffin batter does best with a gentle hand. So do not expect to get a big arm workout when putting these together. Keep the mixing to a minimum. Only stir in the dry ingredients until they are just barely combined with the wet. It is completely fine if you still see a few streaks of flour throughout the batter. Mixing too much will lead to muffins that are tough and dense. We definitely do not want that.

Create your own muffin liners for a special touch. I really enjoy making homemade goodies look like they came from a professional bakery. To give your muffins that extra fancy appearance, all you need is some plain parchment paper and a pair of scissors. Just cut squares of parchment paper, I find that five inch squares work best. Then offset two squares slightly and gently press them into the muffin pan cavities. You can use a thin juice glass or a small aluminum can to help you with this step. Once the batter is ready, fill the liners slightly over the top edge of the muffin pan. This helps your muffins rise up nice and tall as they bake. It truly is that simple to get a bakery look.

Allow your muffins plenty of space in the pan. To achieve those lovely tall, perfectly rounded muffin tops, only fill every other cavity in your muffin pan. If your oven has enough space, use two muffin pans and bake only six muffins in each pan. Giving the muffins this extra space allows them room to rise without running into each other. This method helps create those beautiful, inviting bakery style muffin tops we all love.

Start the baking process at a high temperature. If you have struggled to get those picture perfect domed muffin tops in the past, give this method a try. Begin by baking the muffins at 425 degrees Fahrenheit for the first five minutes. Then, without opening your oven door, lower the temperature down to 350 degrees Fahrenheit for the rest of the baking time. Once the muffins are completely baked, turn off the oven. Then pull the oven rack out slightly, leaving the muffin pans sitting on the rack for about five to ten minutes. This gradual cooling step helps prevent your muffins from sinking due to a sudden change in temperature.

Be careful not to over bake them. These muffins are meant to be wonderfully rich and fudgy inside with a light and soft texture. It is really important not to bake them for too long. You will know the muffins are ready when the tops spring back a little when you gently touch them. You can also insert a toothpick into the center of a muffin. It should come out clean with just a few crumbs clinging to it when they are done. For an even more intense chocolate experience, you can under bake them just a tiny bit. Then immediately after taking them out of the oven, quickly press a few extra chocolate chips onto the top of each muffin. The heat from the warm muffins will cause these chips to melt slightly. More chocolate is always better, in my opinion.

The Process For Making These Muffins

Putting these muffins together is quite straightforward. You begin by getting your dry ingredients ready in one bowl. This includes the flour, the cocoa powder, baking soda, baking powder, and salt. Give those a good whisk until everything is evenly combined. In a separate, larger bowl, you will mix all the wet ingredients. This includes the cooled espresso, vanilla extract, sugar, eggs, and the buttermilk. Make sure the buttermilk is at room temperature and stirred beforehand. Whisk these together thoroughly until they are well blended.

Next, you will slowly add the melted butter to the wet ingredients. It is important that the butter is slightly cooled so it does not cook the eggs. Whisk the butter in until everything is smoothly incorporated. Now it is time to bring the wet and dry ingredients together. Pour the bowl of dry ingredients into the bowl with the wet mixture. Use a wooden spoon or a spatula to stir everything very gently. Mix only until the batter is just combined. As mentioned earlier, seeing a few streaks of flour is perfectly fine and actually desired to avoid tough muffins.

After the batter is mostly mixed, you will carefully fold in most of the chocolate chips. Save a small amount, maybe three or four tablespoons, to sprinkle on top of the muffins later. Use your spoon or spatula to gently fold the chips into the batter until they are distributed. Do not overwork the batter during this step.

Now you will prepare your muffin pans. Line them with paper baking cups. Using an ice cream scoop helps make sure you get an even amount of batter in each cup. Fill each prepared muffin cup all the way to the top with the batter. Remember to leave space between the muffins if you are aiming for those tall, domed tops, using two pans if necessary.

The baking process involves two different temperatures. Start by baking the filled muffin pans in the preheated oven at the higher temperature of 425 degrees Fahrenheit for five minutes. After those initial five minutes, lower the oven temperature down to 350 degrees Fahrenheit. Continue baking the muffins at this lower temperature for another ten to twelve minutes. Keep an eye on them during this final phase. You can test for doneness by inserting a toothpick into the center of a muffin. It should come out clean when they are ready.

Once the muffins are baked, take them out of the oven. If you saved some chocolate chips, quickly press a few onto the top of each warm muffin right away. Let the muffins cool in their pan for about five to ten minutes before carefully removing them. Transfer them to a wire rack to finish cooling completely. For an extra touch just before serving, you can dust the tops with confectioner’s sugar if you like.

Can These Muffins Be Made Gluten Free

Yes, absolutely. It is simple to make a gluten free version of these muffins. You just need to swap out the regular all purpose flour for your favorite gluten free flour blend. For the best results, make sure the blend you choose contains xanthan gum. Sometimes gluten free muffins can get a reputation for being a bit dry. However, the buttermilk in this recipe really helps keep these muffins wonderfully moist and fresh for several days. Just be sure to store them tightly covered in a cool, dry place. You can also gently reheat them in a warm oven or microwave them for just ten seconds before serving if you like them warm.

Questions About Double Chocolate Espresso Muffins

Do not let this delicious recipe pass you by. It truly is one of my favorites because who can be unhappy about enjoying chocolate for breakfast. Adding a light dusting of powdered sugar makes them look absolutely perfect. It is a lovely sight to wake up to. My own kids are not coffee drinkers, of course. But they really adore these double chocolate espresso muffins. They feel like a special treat. As a busy parent, I love that I can bake a dozen to last us through the week. Here is a helpful hint: consider making two batches right away. You will likely be very glad you did later on.

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