Irresistible Double Chocolate Espresso Muffins Recipe

Double Chocolate Espresso Muffins combine rich chocolate and espresso flavors for an indulgent breakfast or snack. Perfectly moist and decadent, these muffins come together in just 30 minutes, satisfying your sweet tooth with every bite. This recipe is ideal for chocolate lovers and coffee enthusiasts alike. Let’s dive into how to make these delightful treats!

Why You’ll Love This Double Chocolate Espresso Muffins

These muffins are not just any breakfast item; they are a luxurious experience. First, the rich chocolate and espresso flavors create a delightful combination that tantalizes your taste buds. Second, they are incredibly easy to whip up, making them a go-to recipe for busy mornings. Third, they remain moist and fluffy, ensuring every bite is satisfying. Additionally, these muffins are versatile; you can enjoy them as chocolate espresso breakfast treats or a simple dessert. Lastly, they can easily be made gluten-free or vegan, catering to various dietary preferences.

Ingredients for Double Chocolate Espresso Muffins

Gather these items:

• 2 cups All-Purpose Flour (Can be swapped with gluten-free flour containing xanthan gum.)
• 0.75 cups Cocoa Powder (Use unsweetened cocoa for a richer taste.)
• 1 teaspoon Baking Soda (Ensure it’s fresh for optimal lift.)
• 1 teaspoon Baking Powder
• 0.5 teaspoon Salt (Can substitute with sea salt if preferred.)
• 0.5 cups Espresso (brewed) (Strong brewed coffee can be used as a substitute.)
• 1 teaspoon Vanilla Extract
• 1 cup Granulated Sugar (Feel free to sprinkle extra on top.)
• 2 large Eggs (Acts as a binding agent.)
• 0.5 cups Buttermilk (Can replace with milk mixed with lemon juice.)
• 0.5 cups Unsalted Butter (melted) (Vegetable oil can be used for a lighter alternative.)
• 1 cups Chocolate Chips (Reserve some for topping if desired.)

How to Make Double Chocolate Espresso Muffins Step-by-Step

1. Step 1: Preheat your oven to 425°F (220°C) and prepare muffin tins with parchment paper liners.
2. Step 2: In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
3. Step 3: In a separate bowl, mix brewed espresso, vanilla extract, sugar, eggs, and buttermilk, then whisk in melted butter.
4. Step 4: Gently add dry ingredients to the wet mixture, stirring until just combined.
5. Step 5: Fold in chocolate chips, reserving some for topping if desired.
6. Step 6: Fill muffin cups to the top and smooth the tops.
7. Step 7: Bake at 425°F (220°C) for 5 minutes, then reduce temperature to 350°F (175°C) and bake for another 10-12 minutes.
8. Step 8: Sprinkle reserved chocolate chips on top after baking and allow to cool in the pan for 5-10 minutes.
9. Step 9: Transfer to a wire rack to cool completely.

Pro Tips for the Best Double Chocolate Espresso Muffins

Keep these in mind:

• Always use fresh baking soda and powder for the best rise.
• Do not overmix the batter; it should be just combined for moist muffins.
• Try adding nuts or different types of chocolate chips for variation.

Best Ways to Serve Double Chocolate Espresso Muffins

These muffins are delightful on their own, but you can elevate them further. Serve them warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. Pair with a hot cup of coffee or cold brew for the ultimate chocolate espresso experience. You can also create a brunch platter featuring these moist double chocolate muffins alongside fresh fruit and yogurt.

How to Store and Reheat Double Chocolate Espresso Muffins

To store, place the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, they freeze well for up to 3 months. To reheat, simply microwave for a few seconds or warm them in the oven.

Frequently Asked Questions About Double Chocolate Espresso Muffins

What is a double chocolate espresso muffin?

A double chocolate espresso muffin is a rich baked good made with cocoa powder and espresso, providing a deep chocolate flavor and a caffeine boost. They’re perfect for breakfast or a sweet snack.

Can I make double chocolate espresso muffins ahead of time?

Yes! These muffins can be made a day in advance and stored in an airtight container. They taste just as delicious the next day and are great for meal prep.

How do I avoid common mistakes with double chocolate espresso muffins?

To avoid common mistakes, measure your ingredients accurately and do not overmix the batter. This ensures your muffins remain fluffy and moist. Following the baking times is also crucial.

Variations of Double Chocolate Espresso Muffins You Can Try

Feel free to get creative! You can make gluten-free double chocolate espresso muffins by using gluten-free flour. For a vegan option, substitute eggs with flax eggs and use plant-based milk and butter. Try adding mini chocolate chips or a swirl of peanut butter for added flavor and texture. Experiment with spices like cinnamon to create unique variations!

For more delicious recipes, check out our breakfast category or try our easy cinnamon rolls. If you’re interested in gluten-free options, visit our recipes section for more ideas.

Irresistible Double Chocolate Espresso Muffins Recipe

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These Double Chocolate Espresso Muffins combine rich chocolate and espresso flavors for a decadent breakfast treat, ready in under 30 minutes.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups All-Purpose Flour (Can be swapped with gluten-free flour containing xanthan gum.)
• 0.75 cups Cocoa Powder (Use unsweetened cocoa for a richer taste.)
• 1 teaspoon Baking Soda (Ensure it’s fresh for optimal lift.)
• 1 teaspoon Baking Powder
• 0.5 teaspoon Salt (Can substitute with sea salt if preferred.)
• 0.5 cups Espresso (brewed) (Strong brewed coffee can be used as a substitute.)
• 1 teaspoon Vanilla Extract
• 1 cup Granulated Sugar (Feel free to sprinkle extra on top.)
• 2 large Eggs (Acts as a binding agent.)
• 0.5 cups Buttermilk (Can replace with milk mixed with lemon juice.)
• 0.5 cups Unsalted Butter (melted) (Vegetable oil can be used for a lighter alternative.)
• 1 cups Chocolate Chips (Reserve some for topping if desired.)

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Instructions

1. Preheat your oven to 425°F (220°C) and prepare muffin tins with parchment paper liners.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
3. In a separate bowl, mix brewed espresso, vanilla extract, sugar, eggs, and buttermilk, then whisk in melted butter.
4. Gently add dry ingredients to the wet mixture, stirring until just combined.
5. Fold in chocolate chips, reserving some for topping if desired.
6. Fill muffin cups to the top and smooth the tops.
7. Bake at 425°F (220°C) for 5 minutes, then reduce temperature to 350°F (175°C) and bake for another 10-12 minutes.
8. Sprinkle reserved chocolate chips on top after baking and allow to cool in the pan for 5-10 minutes.
9. Transfer to a wire rack to cool completely.

Notes

Nutrition

• Serving Size: 1 muffin
• Calories: 200
• Sugar: 12 g
• Sodium: 150 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 40 mg