Moist Double Chocolate Espresso Muffins Recipe
Enjoy rich, moist Double Chocolate Espresso Muffins with a perfect balance of coffee and chocolate flavor. These muffins are easy to prepare and rest for an hour to develop intense flavors, finished with a bakery-style chocolate chip topping.
- Prep Time: 19 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 39 minutes
- Yield: 6 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 ¾ cups Flour
- 1 cup Brown sugar
- ⅓ cup Granulated Sugar
- ½ teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- ¾ cup Dutch Processed Cocoa Powder
Wet Ingredients
- ½ cup Hot Water
- 1 tablespoon Espresso Powder
- 1 cup Sour Cream, room temperature
- ½ cup Neutral Oil
- 2 large Eggs, room temperature
Add-Ins
- 1 ½ cups Semisweet Chocolate Chips
Instructions
- Mix Espresso: In a jug or cup, whisk the hot water with the espresso powder until combined and smooth.
- Combine Wet Ingredients: In a large bowl, whisk together the eggs, oil, sour cream, espresso mixture, brown sugar, and granulated sugar until the mixture is smooth and uniform.
- Add Dry Ingredients: Add the flour, cocoa powder, kosher salt, baking soda, and baking powder to the wet ingredients. Stir gently until the batter is almost smooth without overmixing.
- Stir in Chocolate Chips: Fold the semisweet chocolate chips into the batter evenly.
- Rest Batter: Cover the bowl with plastic wrap or a clean dish towel and let the batter rest for 1 hour to enhance flavor and texture.
- Prepare Oven and Pan: Preheat the oven to 425℉ (220℃). Line a muffin pan with liners in every other muffin hole to bake 6 muffins at a time, providing room for muffin tops to rise nicely.
- Fill Muffin Cups: Spoon the batter into each lined muffin cup until just over ¾ full.
- Bake Muffins: Bake at 425℉ for 5 minutes, then reduce the oven temperature to 350℉ (175℃) and bake for an additional 18 minutes until a toothpick inserted in the center comes out clean.
- Cool and Finish: Let the muffins cool in the pan for 10 minutes. For a bakery-style finish, press additional chocolate chips on top while still warm. Remove muffins to a wire rack to cool completely.
Notes
- Resting the batter allows the flavors to meld and produces a moister muffin texture.
- Using every other muffin cup helps the muffins rise beautifully without crowding.
- Room temperature eggs and sour cream ensure even mixing and better texture.
- Pressing chocolate chips on top immediately after baking creates an attractive, melty finish.
- Neutral oil like vegetable or canola oil works best to not overpower the chocolate flavor.
- To make these muffins gluten-free, substitute the flour with a gluten-free baking blend and adjust baking powder accordingly.
