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Double Chocolate Espresso Muffins

Double chocolate espresso muffins with a mocha batter and chocolate chips, baked using a two-stage high-then-lower oven method for tall, domed tops. Finished with espresso powder on top and extra-rich dark chocolate throughout.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 340
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
Chocolate add-ins
  • 1.5 cup dark chocolate chips
  • 0.5 tsp espresso powder for topping

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 425F and line a 12-cup muffin tin. Set it up so the batter can go in right away for tall domed tops.
  2. Whisk all-purpose flour, cocoa powder, baking powder, baking soda, espresso powder, and salt until evenly combined. Visual cue: the mixture should look uniformly dark and lump-free.
  3. Whisk granulated sugar, brown sugar, eggs, buttermilk, vegetable oil, strong brewed coffee, cooled, and vanilla until smooth. Visual cue: it should look glossy and cohesive.
Mix and bake
  1. Fold dry ingredients into wet ingredients until just combined. Visual cue: stop as soon as no dry streaks remain to keep the muffins tender.
  2. Fold in dark chocolate chips until evenly distributed. Visual cue: chips should be suspended throughout the batter.
  3. Fill muffin cups to the very top and sprinkle espresso powder for topping over each. Visual cue: you should see a high mound and a speckled espresso dusting.
  4. Bake at 425F for 5 minutes. Visual cue: tops will rise quickly and begin to set, helping form tall domed tops.
  5. Reduce oven to 350F and bake 13-15 more minutes. Visual cue: a toothpick inserted in the center should come out mostly clean with a few moist crumbs.

Notes

For bakery-style domes, don’t underfill—pile the batter right to the rim and dust with espresso powder before baking. Store muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days; rewarm briefly in the microwave if you like them warm. Freezing is yes—freeze up to 2 months and thaw overnight. For a dairy-light swap, use buttermilk substitute (equal parts milk + lemon juice) to keep the same tender crumb.