Double Chocolate Espresso Muffins
Prep time
Cook time
Total time
A rich, perfectly moist, and super chocolately muffin that bakes up in minutes. These double chocolate espresso muffins are the perfect wake up call any day of the week.
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Recipe type: Breakfast
Serves: 14
  • 1½ cups all purpose flour
  • ½ cup unsweetened cocoa powder {I used Dutch dark process}
  • ¾ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp kosher salt
  • 2-3 TBSP freshly brewed espresso, cooled slightly
  • 1½ tsp vanilla extract
  • ½ cup {1 stick} unsalted butter, melted
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup low-fat buttermilk, room temperature and stirred with a fork
  • 6 ounces mini semisweet or dark chocolate chips, divided
  • Confectioner's sugar for dusting {optional}
  1. Preheat oven to 350 degrees
  2. Line a muffin tin with paper liners or spray with non-stick cooking spray
  3. In the bowl of a stand mixer fitted with the paddle attachment, mix together melted butter, granulated sugar, eggs, espresso and vanilla until blended
  4. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt
  5. With the mixer on low, alternate adding the flour mixture with the room temperature buttermilk starting and ending with the buttermilk
  6. Mix until barely combined and streaks of flour remain
  7. Do not overmix
  8. Remove bowl from mixer and gently stir in chocolate chips, setting aside 3-4 TBSP of chocolate chips for the tops of muffins
  9. Using an ice cream scoop, divide the batter evenly amongst the muffin cups, filling each ¾ full
  10. Sprinkle reserved mini chocolate chips on tops of muffins
  11. Bake for 15-18 minutes in the center of the oven, checking that a toothpick comes out clean before removing from oven
  12. For best results, bake one muffin tin at a time in center of rack
  13. Cool for 10 minutes in a draft free area and remove from muffin tin to cool completely on a wire rack
  14. Dust with confectioner's sugar before serving
Strong coffee can be substituted for the freshly brewed espresso
1 cup regular milk combined with 1 TBSP lemon juice (allow to sit for 5 minutes) can be substituted for buttermilk
If mini chocolate chips are not available, substitute chopped dark chocolate
Store tightly covered in a cool dry place or freeze if desired
Recipe by Browned Butter Blondie at