Double Chocolate Espresso Muffins
Deliciously fudgy muffins with intense chocolate flavor and a hint of espresso, perfect for breakfast or a snack.
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.
Notes
These muffins are best enjoyed fresh from the oven with a smear of butter. Store in an airtight container for up to 4 days.