I’ve never met a muffin I didn’t like and these double chocolate espresso muffins are so good, I’m sure you’ll love them too. The espresso in them makes them the perfect breakfast/brunch item.
I don’t typically like chocolate muffins, which is weird because I love chocolate. But if I’m choosing a muffin I want it to be loaded up with fruit and maybe a little bit of chocolate. These muffins might change that though, they’re SO GOOD. Total gamechanger.
We’ve got a rich, soft chocolate muffin studded with both chocolate chips and espresso chips. We’ve also got espresso powder in the muffin batter. Espresso powder really amplifies the taste of chocolate and that’s exactly what we wanted with these. A double hit of chocolate and a double hit of espresso is what we all need, right?
Chocolate and coffee are a match made in heaven.
I’ve been holding on to this recipe for a long time and I really don’t know why. I mean, I’ve teased my instagram followers with these double chocolate espresso muffins so many times, I’m surprised they haven’t all hunted me down for the recipe.
If I’m honest, this recipe came about because I was at the grocery store and bought these espresso chips on a whim. Did I have any plans for them? No. A lot of my recipes come about this way. Maybe don’t let me loose in the baking aisle of a grocery store. Who knows what I’ll come home with!
My secret to perfect chocolate muffins/cakes is sour cream. Which isn’t really a secret anymore, but does lead to the softest, most tender crumb. It truly takes an average muffin/cake and turns it into something incredible. Don’t skip it! The muffins just won’t be the same. Greek yogurt works too, if that’s more your thing.
If you can get your hands on some dark cocoa powder, I recommend that. The richness of the cupcakes comes from the darker cocoa powder, but you can definitely still make these with regular cocoa powder.
Grab all of the chocolate and espresso you can find, make these muffins, and enjoy them with your favourite coffee drink. Your mornings will never be the same again. Trust me, that’s a good thing 🙂
Double Chocolate Espresso Muffins
Ingredients
- 2 cups all-purpose flour
- 1/2 cup dark cocoa powder
- 2 tsp. espresso powder
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 eggs
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 tsp. vanilla extract
- 1 cup sour cream or Greek yogurt
- 1 cup semisweet chocolate chips
- 1 cup espresso chips/morsels
Directions
- Step 1 Preheat oven to 375°F and line 2 muffin pans with cupcake liners (18 cupcakes).
- Step 2 In a bowl, sift together the flour, cocoa powder, espresso powder, baking soda, baking powder, and salt. Set aside.
- Step 3 In a large bowl, whisk together the sugar and eggs until pale yellow in colour. While whisking, slowly drizzle in the vegetable oil, then add the vanilla extract and sour cream and mix well. Gently fold in the flour mixture, being careful not to overmix. Fold in the chocolate chips and espresso chips.
- Step 4 Divide the batter among the cupcake liners. Bake for 22-28 minutes, until a toothpick inserted in the centre comes out clean. Turn out onto a towel to cool completely.
