The first time I made these Double Chocolate Espresso Muffins I thought I had accidentally turned my kitchen into a café.
They are fudgy, deeply chocolatey, and carry a whisper of espresso that makes the chocolate sing without tasting like coffee syrup.
They come together fast, use pantry staples, and are shockingly good warm from the oven with a smear of butter.
If you like dense, moist muffins that are more brownie than cake, this is your recipe.
It hits the sweet spot between quick breakfast and indulgent snack.
Why You’ll Love This Recipe
- Intense chocolate flavor without being cloying.
- A subtle espresso backbone that amplifies chocolate.
- Moist, tender crumb that keeps well for days.
- Quick to mix — no mixer required.
- Easy to scale up or make as jumbo muffins.
The texture is generous and slightly dense — think chocolate cupcake with the chew of a brownie.
The exterior forms a slight crackle top while the inside remains moist and chocolatey from the espresso and the oil.
Dark chocolate chips create pockets of molten chocolate, so you get warm, gooey bites and richer chocolate notes in each muffin.
"These muffins disappeared in one afternoon — rich, perfectly chocolatey, and the espresso makes them sing. Baking them again this weekend!" — Sarah P., reader
Key Ingredients
Cocoa powder: Cocoa is the flavor foundation. Use Dutch-process for a darker, smoother chocolate note and natural cocoa if you want a brighter, slightly acidic lift. Brands like Valrhona or Ghirardelli produce consistent flavor; measure by spooning into the cup and leveling for accuracy.
Brewed espresso, cooled: The espresso deepens chocolate and adds an aroma that makes the muffins taste more complex. Use strong-brewed espresso or a concentrated Moka pot shot; instant espresso dissolved in hot water works in a pinch. Ensure it’s cooled so it doesn’t scramble the egg when combined.
Dark chocolate chips: Chunks of real dark chocolate melt into pockets, increasing richness and texture contrast. Use 60–70% cocoa chips or chop a bar for better melting and a more gourmet mouthfeel. Avoid milk chips if you want a true double-chocolate effect.
Egg: The egg binds, contributes structure, and helps the crumb set without becoming cakey. Room-temperature eggs incorporate more evenly and trap air when mixed with wet ingredients, resulting in better lift and a moister interior.
Full ingredient list:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips
- 1/2 cup brewed espresso, cooled
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat & prepare
Preheat your oven to 350°F (175°C).
Line a 12-cup muffin tin with paper liners or grease the cups with a little oil or nonstick spray.
Pro Tip: If you want a crisper edge, use metal tins without liners and lightly grease — the bake will brown faster.
Step 2: Whisk dry ingredients
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly blended.
Make sure there are no lumps of cocoa or baking powder.
Pro Tip: Sift cocoa into the flour if it’s clumpy for a smoother batter and even color.
Step 3: Combine wet ingredients
In a separate bowl, whisk the cooled espresso, milk, vegetable oil, egg, and vanilla until smooth and uniform.
You want the mixture glossy and free of streaks before adding to the dry ingredients.
Pro Tip: Use room-temperature milk and egg for a smoother emulsion; cold liquids can cause uneven mixing.
Step 4: Mix wet and dry
Pour the wet mixture into the dry ingredients and stir gently until just combined.
Fold in the dark chocolate chips with a rubber spatula, being careful not to overmix.
Pro Tip: Stop stirring when no dry streaks remain — overmixing activates gluten and makes muffins tough.
Visual cue: The batter should be thick and ribbon slightly when lifted with a spatula.
Step 5: Portion the batter
Divide the batter among the prepared muffin cups, filling each about two-thirds full.
This gives enough room for domes and prevents overflow.
Pro Tip: Use a 1/4-cup scoop or an ice cream scoop for even portions and identical bake times.
Step 6: Bake until set
Bake for 18–20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached, not wet batter.
Rotate the tin halfway through if your oven has hot spots.
Pro Tip: If the tops brown too quickly but centers are underdone, drop the heat by 25°F and bake a few minutes longer.
Step 7: Cool and finish
Let the muffins cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.
This resting time lets steam escape and prevents soggy bottoms.
Pro Tip: For warm, gooey chocolate, serve after 10–15 minutes of cooling. For cleaner slices or gifting, cool fully.
Expert Tips for Success
- Temperature of ingredients matters. Room-temperature egg and milk combine more smoothly with oil and espresso. Cold liquids can cause the batter to seize or appear curdled.
- Use strong espresso or concentrated coffee. A weak coffee will fade into the background and not provide the intended chocolate lift. If you don’t have espresso, dissolve 1–2 teaspoons of instant espresso powder in hot water and let cool.
- Measure flour correctly. Spoon flour into the cup and level it rather than scooping directly from the bag. Too much flour dries the muffins and reduces chocolate intensity.
- Don’t overmix. Fold until combined. A few streaks of flour are better than dense, rubbery muffins caused by overworked gluten.
- Oil versus butter: Oil keeps these muffins tender and moist longer than butter would. If you prefer butter, use melted unsalted butter but expect a slightly firmer crumb and more buttery flavor.
- Watch baking time carefully. Ovens vary; start checking at 16 minutes. Because these are fudgy, you want a few moist crumbs on the toothpick rather than a dry center.
- Add an extra chocolate surprise. Toss half the chocolate chips with a teaspoon of flour before folding into the batter to prevent them from sinking.
- For uniform tops, let batter rest for 5 minutes before baking; this relaxes the gluten slightly and can give a higher, more even dome.
- Use a convection setting sparingly. Convection can brown the top too fast; reduce temperature by 25°F if you go that route.
- To test doneness without a toothpick, gently press the top — it should spring back lightly and not feel liquid.
Storage & Freezing
Fridge: Store cooled muffins in an airtight container for up to 4 days.
Add a paper towel to the container to absorb excess moisture and keep the tops from getting sticky.
Room temperature: At room temp, they keep well for 2 days in a sealed container out of direct sunlight.
For best flavor, consume within 48 hours or refresh in the microwave for a few seconds.
Freezer: To freeze, wrap muffins individually in plastic wrap and place them in a labeled freezer bag for up to 3 months.
Alternatively, freeze on a baking sheet until solid then transfer to a bag to prevent crushing.
Thawing & reheating: Thaw overnight in the refrigerator or on the counter for an hour.
To revive fresh-baked texture, microwave a thawed muffin for 12–18 seconds or warm in a 325°F oven for 6–8 minutes.
For a crispy edge, use a toaster oven at 350°F for 4–6 minutes.
Variations & Substitutions
White chocolate and orange: Replace dark chips with white chocolate and add 1 teaspoon orange zest to the wet ingredients for a bright, luxurious twist.
Vegan swap: Use a flax egg (1 tablespoon flax + 3 tablespoons water, chilled) and swap milk for oat milk and oil for melted coconut oil. Bake at the same temperature but check earlier; moisture levels can vary.
Gluten-free: Replace the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. Let the batter rest 10 minutes before baking for better hydration.
Extra coffee kick: Add 1–2 tablespoons of instant espresso powder to the dry ingredients for a more pronounced coffee flavor without altering liquid ratios.
Frequently Asked Questions
Q: Can I use regular brewed coffee instead of espresso?
A: Yes. Use a very strong brewed coffee or concentrate to mimic espresso. If your coffee is weak, dissolve 1–2 teaspoons of instant espresso into it to intensify the flavor without thinning the batter.
Q: Why are my muffins dry or crumbly?
A: The usual culprits are overbaking, too much flour, or overmixing. Measure flour accurately and stop mixing as soon as the dry streaks disappear. Reduce bake time slightly and test early.
Q: Can I make these as jumbo muffins or mini muffins?
A: Yes. For jumbo muffins, increase bake time to 22–26 minutes and for mini muffins, check at 10–12 minutes. Fill cups to maintain the two-thirds rule and remember baking times vary by oven and pan material.
Q: Will the espresso make them taste like coffee?
A: No. Properly balanced espresso acts as a flavor enhancer for chocolate, not a dominant coffee taste. If you prefer no coffee flavor at all, reduce the espresso to 1/4 cup and increase milk by 1/4 cup to maintain batter volume.
Q: Can I substitute butter for oil?
A: You can replace 1/4 cup oil with 1/4 cup melted unsalted butter, but expect a slightly different crumb and flavor profile. Oil yields moister muffins that stay tender longer.
Final Thoughts
These Double Chocolate Espresso Muffins are a fast way to get bakery-level chocolate intensity at home.
They’re forgiving, adaptable, and reward small upgrades like better chocolate or freshly brewed espresso.
If you enjoyed the recipe, please leave a star rating in the recipe card below and pin this to Pinterest for later.
For another take on a similar muffin, check this version at Double Chocolate Espresso Muffins – Home By Heather, compare technique with the Espresso Chocolate Muffins Recipe at Serious Eats, or see a jumbo approach at Jumbo Chocolate Espresso Muffins – The Beach House Kitchen.
Double Chocolate Espresso Muffins
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Spoon into the cup and level it for accuracy.
- 1/2 cup cocoa powder Use Dutch-process for a darker note.
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup brewed espresso, cooled Use strong-brewed espresso or concentrated Moka pot shot.
- 1/2 cup milk Room temperature for better emulsion.
- 1/4 cup vegetable oil Keeps muffins moist longer than butter.
- 1 large egg Room-temperature for better mixing.
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips Use 60–70% cocoa chips for richness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups with oil or nonstick spray.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly blended.
- In a separate bowl, whisk the cooled espresso, milk, vegetable oil, egg, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the dark chocolate chips.
- Divide the batter among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the muffins cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.
