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Decadent Double Chocolate Espresso Muffins in Under 30 Mins

Indulge in rich double chocolate espresso muffins ready in less than 30 minutes, perfect for breakfast or any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Swap with gluten-free flour for a gluten-free version.
  • 3/4 cup Cocoa Powder Use unsweetened cocoa for a richer taste.
  • 1 teaspoon Baking Soda Ensure it’s fresh for optimal lift.
  • 1 teaspoon Baking Powder Aids in additional leavening for a fluffy texture.
  • 1/2 teaspoon Salt Feel free to substitute with sea salt if preferred.
  • 1 cup Espresso (brewed) Use strong brewed coffee as a substitute.
  • 1 teaspoon Vanilla Extract
  • 1 cup Granulated Sugar Consider an optional sprinkle on top for decoration.
  • 2 large Eggs Acts as a binding agent, providing structure and moisture.
  • 1 cup Buttermilk Can be replaced with milk mixed with lemon juice or yogurt.
  • 1/2 cup Unsalted Butter (melted) A lighter alternative is vegetable oil.
  • 1 cup Chocolate Chips Reserve some for topping if desired.

Equipment

  • Muffin Tin
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line muffin tins with parchment paper liners.
  2. In a medium mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, combine the cooled brewed espresso, vanilla extract, granulated sugar, eggs, and buttermilk; whisk until smooth and gradually mix in melted butter.
  4. Gently fold the dry ingredients into the wet mixture until just combined.
  5. Carefully fold in the chocolate chips, reserving some for topping.
  6. Spoon the batter into the muffin cups, filling each one to the top.
  7. Bake for 5 minutes at 425°F, then reduce temperature to 350°F (175°C) and bake for an additional 10-12 minutes.
  8. Sprinkle reserved chocolate chips on top right after removing muffins from the oven, then let cool for 5-10 minutes.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 12gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Store muffins tightly covered at room temperature for up to 3 days, or freeze individually for up to 3 months.

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