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Double Chocolate Espresso Muffins

Indulge in rich, velvety muffins packed with the magical combo of chocolate and coffee, perfect for a lazy Sunday morning or a cozy afternoon treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American, Baking
Calories: 250
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 Use fresh for the best flavor.
Mix-ins
  • 1 cup chocolate chips For extra decadence, sprinkle some sea salt on top before baking.

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.
Baking
  1. Fill each muffin cup two-thirds full with batter.
  2. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  3. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container for about 3–5 days at room temperature or freeze for up to 3 months. Reheat in the microwave for a few seconds to enjoy warm.