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Double Chocolate Espresso Muffins

Double chocolate espresso muffins with a tall domed top: cocoa and espresso powder batter, then bake hot first and finish at a lower temperature for a tender crumb. Dark chocolate chips melt throughout, with espresso powder sprinkled right before baking for a bold mocha finish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 430
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
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
Wet ingredients
  • 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

Equipment

  • 1 sheet pan

Method
 

Prep the oven and dry mix
  1. Preheat the oven to 425F and line a 12-cup muffin tin.
  2. Whisk all-purpose flour, cocoa powder, baking powder, baking soda, espresso powder, and salt until evenly combined.
Make the wet mix
  1. In a separate bowl, whisk granulated sugar, brown sugar, eggs, buttermilk, vegetable oil, cooled strong brewed coffee, and vanilla until smooth.
Combine and fill
  1. Fold the dry ingredients into the wet ingredients just until combined.
  2. Fold in the dark chocolate chips until evenly distributed.
  3. Fill each muffin cup to the very top and sprinkle a little espresso powder over each.
Bake for tall domed tops
  1. Bake at 425F for 5 minutes, until the tops rise quickly.
  2. Reduce the oven to 350F and bake for 13 to 15 more minutes, until the centers spring back when lightly pressed and a toothpick comes out with moist crumbs.
  3. The high initial heat should create tall domed tops, with a rich mocha color and chocolate-speckled interior.

Notes

For the tallest domes, avoid overmixing once the dry ingredients are added—stop when you no longer see streaks. Store muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days; freeze up to 2 months. If you want a lower-sugar option, replace granulated sugar and brown sugar with a 1:1 baking substitute designed for baking (measure by weight if the package specifies).