Go Back

Double Chocolate Espresso Muffins

Delicious and moist Double Chocolate Espresso Muffins that are quick and easy to make, perfect for a boost any time of the day.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 large egg
  • 1/2 cup brewed espresso or strong coffee
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
Add-ins
  • 1 cup dark chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk together the egg, brewed espresso, vegetable oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients, stirring until just combined. Fold in the dark chocolate chips.
  5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  7. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

Dust them with powdered sugar for extra flair or serve with a scoop of vanilla ice cream. Store in an airtight container for 3-4 days at room temperature or up to a week in the fridge. For freezing, wrap tightly and store for up to three months.