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Double Chocolate Espresso Muffins

Double chocolate espresso muffins with a deep mocha crumb and tall domed tops. The batter is baked with high heat first, then finished at a lower temperature for tender centers and melty dark chocolate chips.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 0.75 cup cocoa powder
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tbsp espresso powder
  • 0.5 tsp salt
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
Wet ingredients
  • 2 eggs
  • 1 cup buttermilk
  • 0.5 cup vegetable oil
  • 0.25 cup strong brewed coffee, cooled
  • 1 tsp vanilla
  • 1.5 cup dark chocolate chips
  • 0.25 tsp espresso powder for topping

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat oven to 425F and line a 12-cup muffin tin.
  2. Position the oven rack so the muffins bake in the center of the oven for even doming.
Mix dry and wet separately
  1. Whisk all-purpose flour, cocoa powder, baking powder, baking soda, espresso powder, and salt in a bowl.
  2. Whisk granulated sugar, brown sugar, eggs, buttermilk, vegetable oil, cooled strong brewed coffee, and vanilla until smooth.
Combine and fill
  1. Fold the dry ingredients into the wet mixture until just combined, then fold in dark chocolate chips.
  2. Fill each muffin cup to the very top and sprinkle espresso powder for topping over each one.
Bake for tall domed tops
  1. Bake at 425F for 5 minutes until the tops begin to rise and set.
  2. Reduce oven temperature to 350F and bake 13-15 more minutes, until a toothpick in the center comes out with moist crumbs.
  3. Let muffins cool in the pan for a few minutes so the domes hold their shape.

Notes

Pro tip: fold just until the flour disappears—overmixing toughens muffins. Store airtight at room temperature up to 3 days or refrigerate up to 5 days; rewarm 10-15 seconds in the microwave. Freeze up to 2 months. If you want a lower-sugar option, reduce granulated sugar by about 1/4 cup and keep the rest the same for structure.