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Double Chocolate Espresso Muffins

Moist bakery-style chocolate muffins infused with espresso and packed with melted chocolate chips for a rich café-inspired treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.75 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tbsp instant espresso powder
Wet Ingredients
  • 2 eggs large
  • 0.75 cup milk
  • 0.5 cup vegetable oil or melted butter
  • 1 tsp vanilla extract
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar
  • 1 cup chocolate chips plus extra for topping

Equipment

  • Mixing bowls
  • Whisk
  • Muffin tin
  • Wire rack

Method
 

  1. Preheat oven to 375°F (190°C) and line muffin tin.
  2. Whisk together flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.
  3. Whisk eggs, sugars, milk, oil, and vanilla.
  4. Combine wet and dry ingredients until just mixed.
  5. Fold in chocolate chips.
  6. Fill muffin cups nearly full and top with extra chips.
  7. Bake 18–22 minutes until set.

Notes

Espresso enhances chocolate flavor without making muffins taste like coffee.