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Double Chocolate Espresso Muffins

Double chocolate espresso muffins made with a quick mix and a two-stage bake for tall domed tops. Cocoa and espresso powder create a rich mocha color, with dark chocolate chips melting throughout.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 0.75 cup cocoa powder
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tbsp espresso powder
  • 0.5 tsp salt
Wet ingredients
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
  • 2 eggs
  • 1 cup buttermilk
  • 0.5 cup vegetable oil
  • 0.25 cup strong brewed coffee, cooled
  • 1 tsp vanilla
Chocolate
  • 1.5 cup dark chocolate chips
  • 1 espresso powder for topping

Equipment

  • 1 sheet pan

Method
 

Prep and heat
  1. Preheat the oven to 425F and line a 12-cup muffin tin. Use liners if desired so the domed muffins release cleanly.
Mix dry and wet
  1. Whisk together all-purpose flour, cocoa powder, baking powder, baking soda, espresso powder, and salt until evenly combined. You should see no streaks of cocoa.
  2. Whisk granulated sugar, brown sugar, eggs, buttermilk, vegetable oil, strong brewed coffee, cooled, and vanilla until smooth and glossy. Pause to scrape the bowl so no egg is left unmixed.
Combine and fill
  1. Fold the dry ingredients into the wet ingredients until just combined. Stop as soon as no dry pockets remain for a tender crumb.
  2. Fold in the dark chocolate chips. The batter should look thick and speckled, with chips suspended throughout.
  3. Fill the muffin cups to the very top and sprinkle espresso powder over each. The tops should look evenly dusted.
Bake for tall domes
  1. Bake at 425F for 5 minutes. The high initial heat should help the muffins rise quickly into domed tops.
  2. Reduce the oven to 350F and bake 13-15 more minutes. They’re done when the centers spring back lightly and a toothpick comes out with moist crumbs.

Notes

For the tallest domes, fill the liners all the way to the top and avoid overmixing—fold only until combined. Store airtight in the fridge up to 4 days, and rewarm briefly for best texture. Freezing is yes: freeze cooled muffins up to 2 months and thaw at room temperature. For a lower-sugar option, reduce granulated sugar by up to 1/4 cup and keep the rest the same.