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Double Chocolate Espresso Muffins

Double chocolate espresso muffins with a cocoa-rich batter and melting dark chocolate chips, finished with a light espresso powder dusting. A quick high-heat start (425°F) helps create tall, domed tops before baking through at 350°F for a tender crumb.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 420
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
Sweet and liquid ingredients
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
  • 2 eggs
  • 1 cup buttermilk
  • 0.5 cup vegetable oil
  • 0.25 cup strong brewed coffee, cooled
  • 1 tsp vanilla
Chocolate
  • 1.5 cup dark chocolate chips
  • 1 espresso powder for topping Use as needed to dust the tops.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 425F and line a 12-cup muffin tin.
  2. Whisk flour, cocoa, baking powder, baking soda, espresso powder, and salt until evenly combined.
Mix wet ingredients
  1. Whisk granulated sugar, brown sugar, eggs, buttermilk, oil, coffee, and vanilla until smooth.
Combine and portion
  1. Fold dry ingredients into wet just until combined, then fold in chocolate chips.
  2. Fill each muffin cup to the very top, then sprinkle espresso powder over each for a visible dark dusting.
Bake for tall domes
  1. Bake at 425F for 5 minutes, watching for domed tops to begin rising.
  2. Reduce oven to 350F and bake 13-15 more minutes, until the centers look set and a toothpick comes out with moist crumbs.

Notes

For best domes, fill cups all the way and avoid overmixing once flour is added—stopping at “just combined” keeps the crumb tender. Store muffins in an airtight container at room temperature up to 2 days or refrigerate up to 5 days; rewarm 10-15 seconds for a softer texture. Freezing is yes: freeze cooled muffins up to 2 months and thaw overnight. For a dairy-free swap, use plant-based buttermilk (or make with unsweetened plant milk plus lemon) and dairy-free chocolate chips if desired.