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Double chocolate espresso muffins topped with chocolate chips and espresso.

Double Chocolate Espresso Muffins

Indulge in these rich and chocolatey muffins with a delightful hint of espresso that are perfect for breakfast or a late-night snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet ingredients
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 cup brewed espresso or strong coffee Ensure the coffee is strong to enhance flavor.
Add-ins
  • 1 cup chocolate chips Dark chocolate chips can be used for an extra chocolaty flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the melted butter, eggs, milk, and brewed espresso.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fold in the chocolate chips.
  6. Fill each muffin cup two-thirds full with batter.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store muffins at room temperature for 3-5 days, or in the fridge for up to a week. They can be frozen for up to 3 months.