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Double Chocolate Espresso Muffins

Decadent Double Chocolate Espresso Muffins in 30 Minutes

These Double Chocolate Espresso Muffins are quick, delicious, and gluten-free, making them perfect for breakfast or dessert.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup all-purpose flour Replace with gluten-free flour blend if needed.
  • 1/2 cup unsweetened cocoa powder Ensure high-quality for the best results.
  • 1 teaspoon baking soda Essential for the perfect texture.
  • 1 teaspoon baking powder Do not replace for optimal results.
  • 1/4 teaspoon salt Can substitute with sea salt or table salt.
  • 1 cup espresso (cooled) Substitute with strongly brewed coffee if necessary.
  • 1 teaspoon vanilla extract Best to use pure extract for optimal taste.
  • 3/4 cup granulated sugar Adjust according to your taste preference.
  • 2 eggs Substitute with flax eggs for a vegan option.
  • 1/2 cup buttermilk Make your own with milk + lemon juice or substitute with yogurt.
  • 1/2 cup unsalted butter Oil can be used instead for a dairy-free option.
  • 1 cup chocolate chips Reserve some to sprinkle on top before baking.

Equipment

  • muffin tins
  • Mixing Bowls
  • whisk
  • spatula
  • ice cream scoop

Method
 

Step-by-Step Instructions for Double Chocolate Espresso Muffins
  1. Preheat your oven to 425°F (220°C).
  2. Line two muffin tins with paper liners.
  3. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  4. In another bowl, combine cooled espresso, vanilla extract, sugar, eggs, and buttermilk, whisk together, then stream in melted butter.
  5. Gently fold the dry ingredients into the wet mixture using a spatula until just combined.
  6. Stir in chocolate chips, reserving some for sprinkling on top.
  7. Using an ice cream scoop, fill muffin cups to the top with batter.
  8. Bake at 425°F for 5 minutes, then reduce to 350°F (175°C) and bake for an additional 10-12 minutes.
  9. Allow muffins to cool in the pan for 5-10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gCholesterol: 35mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 12gIron: 2mg

Notes

These muffins are a quick breakfast solution and perfect for any time indulgence.

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