If you’re a fan of rich chocolate and bold espresso flavors, these Double Chocolate Espresso Muffins are the perfect way to start your day. Packed with cocoa, melty chocolate chips, and a hint of espresso, these muffins strike the perfect balance between indulgence and sophistication. They’re ideal for breakfast, a mid-morning pick-me-up, or even a dessert when paired with a scoop of ice cream.
Why You’ll Love This Recipe
- Rich and Moist: Buttermilk and melted butter create a tender, moist crumb.
- Bold Flavor: Espresso enhances the deep chocolate flavor without overpowering.
- Bakery-Style Muffins: Tall, domed tops make these muffins as beautiful as they are delicious.
- Quick and Easy: Ready in just over 30 minutes, including prep and bake time.
- Customizable: Use dark, semisweet, or mini chocolate chips for a personalized touch.
Ingredients
- 1 1/2 cups all-purpose flour (spooned and leveled): Provides structure.
- 1/2 cup unsweetened cocoa powder (sifted, preferably Dutch-process): Adds rich chocolate flavor.
- 3/4 tsp baking soda: Ensures a soft, airy texture.
- 1 tsp baking powder: Helps the muffins rise.
- 1/2 tsp kosher salt: Balances the sweetness.
- 3 tbsp freshly brewed espresso (cooled slightly): Enhances the chocolate flavor.
- 1 1/2 tsp vanilla extract: Adds warmth and depth.
- 3/4 cup granulated sugar: Sweetens the muffins.
- 2 large eggs (room temperature): Binds the ingredients and adds richness.
- 1 cup low-fat buttermilk (room temperature, stirred): Keeps the muffins moist and tender.
- 8 tbsp (1 stick) unsalted butter (melted and slightly cooled): Adds richness.
- 3/4 cup semisweet or dark chocolate chips (divided): For melty pockets of chocolate.
- Confectioner’s sugar (optional): For a finishing dusting.
Step-by-Step Directions
Step 1: Prep the Oven
Preheat your oven to 425°F (220°C). Line two muffin tins with paper liners, spacing muffins out if possible for better airflow.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
Step 3: Combine Wet Ingredients
In a separate bowl, mix the cooled espresso, vanilla extract, sugar, eggs, and buttermilk until well blended. Stream in the melted butter while whisking to combine.
Step 4: Incorporate Dry and Wet Ingredients
Add the dry ingredients to the wet ingredients, stirring gently with a wooden spoon or spatula until just combined. A few streaks of flour remaining is fine—avoid overmixing to prevent tough muffins.
Step 5: Add Chocolate Chips
Fold in the chocolate chips, reserving 3–4 tablespoons for sprinkling on top of the muffins.
Step 6: Fill the Muffin Cups
Using an ice cream scoop, evenly divide the batter among the muffin cups, filling each to the top for domed muffins.
Step 7: Bake
Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F and bake for an additional 10–12 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, the muffins are done.
Step 8: Add Extra Chocolate Chips
While the muffins are still hot, place a few reserved chocolate chips on top. They’ll melt slightly, adding a beautiful finish.
Step 9: Cool and Serve
Cool the muffins in the pan for 5–10 minutes, then transfer them to a wire rack to cool completely. Dust with confectioner’s sugar before serving if desired.
Kitchen Equipment Needed
- Two 12-cup muffin tins
- Paper liners
- Medium and large mixing bowls
- Whisk
- Ice cream scoop or large spoon
- Wire rack
Serving and Storage Tips
Serving Suggestions
- Pair with a cup of freshly brewed coffee or latte for a double dose of caffeine.
- Serve as a decadent breakfast, snack, or dessert with a dollop of whipped cream.
- Enjoy warm for maximum gooey chocolate goodness.
Storage
- Room Temperature: Store in an airtight container for up to 3 days.
- Freezer: Wrap individual muffins in plastic wrap and freeze for up to 3 months. Thaw at room temperature or microwave for 20–30 seconds before serving.
Variations
- White Chocolate Twist: Replace some of the chocolate chips with white chocolate for a sweet contrast.
- Nutty Addition: Stir in 1/2 cup of chopped walnuts or pecans for added crunch.
- Extra Espresso: Add 1 teaspoon of instant espresso powder to the dry ingredients for a bolder coffee flavor.
- Gluten-Free: Use a 1:1 gluten-free flour substitute.
- Spicy Kick: Add a pinch of cayenne pepper or cinnamon for a subtle heat.
Helpful Notes
- Room-Temperature Ingredients: Ensure eggs and buttermilk are at room temperature for a smooth batter and better rise.
- Don’t Overmix: Overmixing can lead to dense, tough muffins. Stop stirring as soon as the dry ingredients are incorporated.
- Tall Muffin Tips: Fill the cups to the top and start baking at a high temperature to encourage domed tops.
Tips from Well-Known Chefs
- Chef Ina Garten: “Always use good-quality cocoa powder—it makes all the difference in chocolate recipes.”
- Chef Alton Brown: “Starting with a high oven temperature helps muffins develop a bakery-style dome.”
- Chef Giada De Laurentiis: “Add a sprinkle of flaky sea salt to the tops for a sweet-salty twist.”
Frequently Asked Questions
1. Can I use instant coffee instead of espresso?
Yes! Dissolve 1 teaspoon of instant coffee in 3 tablespoons of hot water as a substitute for brewed espresso.
2. What if I don’t have buttermilk?
You can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
3. Can I make these muffins mini-sized?
Absolutely! Use a mini muffin tin and adjust the baking time to about 7–9 minutes at 350°F.
4. How can I make them sweeter?
Use milk chocolate chips or add an extra tablespoon of sugar to the batter.
5. Can I skip the chocolate chips?
Yes, but the muffins will lose some of their chocolatey richness. Consider replacing them with chopped nuts or dried fruit.
These Double Chocolate Espresso Muffins are a chocolate lover’s dream with a hint of coffee to enhance the flavor. Perfectly rich, moist, and easy to make, they’ll become a favorite for any chocolate and coffee enthusiast. Give them a try—you won’t regret it!
