Double Chocolate Espresso Muffins are the perfect chocolate muffin recipe enhanced with espresso and chocolate chips! They are soft and cakey inside, with crisp muffin tops and lots of melted chocolate throughout.
When you’re tired of eating avocado toast and hard boiled eggs, and you’re feeling like you want dessert for breakfast instead, this is the recipe to make. It’s like being able to eat little chocolate cakes when you get up in the morning! That’s pretty cool, if you’re a dessert lover like me! Don’t worry, you can eat healthy for the rest of the day . But for the moment, enjoy yourself with some chocolate espresso muffins!
These super chocolatey muffins are perfectly moist and delicious, and can be prepped, baked and ready to eat in 30 minutes. Espresso powder is added to the batter, but I promise that these muffins do not taste like coffee! You definitely don’t have to be a coffee drinker to love them. The espresso powder just enhances and deepens the flavor of the chocolate.
Ingredients Needed:
- The Basics: All purpose flour, white sugar, baking soda, salt and vanilla extract
- Unsweetened Cocoa Powder: This is chocolate number one for these muffins. You can also choose to use Dutch processed unsweetened cocoa powder, if you’d like.
- Espresso Powder: Look for a little jar of this near the instant coffee in your market. It’s great to have on hand for any chocolate baking recipes. Just a little bit added to the recipe really makes the chocolate flavor shine. Use your extra espresso powder to make our Oreo Brownies or Decadent Hot Chocolate.
- Chocolate Chips: I like to use milk chocolate chips.
- Sour Cream: Full fat sour cream will add moisture, richness, and a tender texture to these muffins. Bring the sour cream to room temperature.
- Milk: I like to use whole milk. Might as well make these as rich as can be! Bring the milk to room temperature.
- Oil: Use canola or vegetable oil.
- Eggs: Use room temperature, large eggs.
How to make Chocolate Espresso Muffins:
The complete, printable recipe is at the end of this post.
Preheat the oven to 350℉. Line muffin cups with paper liners, or just spray them with nonstick spray.
In a large bowl, whisk together the dry ingredients and 1 cup of the chocolate chips. In a separate bowl, whisk together the wet ingredients. Add this mixture to the dry ingredients, and stir the batter just until blended. Fill muffin cups ¾-full with batter, and sprinkle with the remaining chocolate chips.
Bake for 15 to 17 minutes, until a toothpick inserted into the center comes out clean. Cool in the pan for about 10 minutes before removing to a rack to cool completely.
Tips and Substitutions:
- Use full fat Greek yogurt in place of sour cream.
- Use coconut oil, avocado oil or vegetable oil in place of the canola oil.
- Cream is a good sub for whole milk.
- Be creative with your choice of chocolate chips. Or chop up a chocolate bar and use chocolate chunks instead!
- It’s okay to leave out the espresso powder, but it really brings out the flavor of the chocolate so I would not recommend that you leave it out!
- Don’t over bake these muffins. You want them to soft and tender inside with all of that melted chocolate.
How to store muffins:
To store muffins, let them cool completely, then place them in a single layer in an airtight container lined with paper towels to absorb moisture; store at room temperature for a few days, or freeze for up to 3 months by individually wrapping them in plastic wrap and placing them in a freezer-safe bag.
What I Love About This Recipe:
- It’s a great muffin recipe for chocolate lovers! And if you’re truly a chocolate lover, you’ll want to try our easy chocolate mousse for dessert!
- My guys love that these are made extra-chocolatey with chocolate chips!
- I think that the sour cream in the recipe helps with a moist, wonderful texture.
The Best Muffin Recipes:
Chocolate Espresso Muffins
Ingredients
- 2 cups all purpose flour
- 1 cup granulated white sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon espresso powder
- ½ teaspoon salt
- 1½ cups milk chocolate chips, divided
- ¾ cup full fat sour cream, at room temperature
- ½ cup whole milk, at room temperature
- ½ cup canola oil
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350℉. Line muffin cups with paper liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, espresso powder, salt and 1 cup of the chocolate chips.
- In a separate bowl, whisk together the sour cream, milk, oil, eggs and vanilla. Add this mixture to the dry ingredients, and stir the batter just until blended (do not over-mix).
- Fill the prepared muffin cups with ¾-full and sprinkle with the remaining ½ cup of chocolate chips.
- Bake for 15 to 17 minutes, until a toothpick inserted into the center comes out clean. Cool in the pan for about 10 minutes before removing to a rack to cool completely.