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Double Chocolate Espresso Muffins

Double chocolate espresso muffins with a mocha crumb, studded with dark chocolate chips and topped with espresso powder. A two-stage bake (high heat then moderate heat) creates tall, domed muffin tops.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

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
  • 2 eggs
  • 1 cup buttermilk
  • 0.5 cup vegetable oil
  • 0.25 cup strong brewed coffee, cooled
  • 1 tsp vanilla
  • 1.5 cup dark chocolate chips
  • 0.5 tsp espresso powder for topping

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 425°F and line a 12-cup muffin tin. Make sure the pan is ready so you can fill the cups immediately after mixing.
Mix dry ingredients
  1. Whisk all-purpose flour, cocoa powder, baking powder, baking soda, espresso powder, and salt together. Whisk until the mixture looks evenly dark and no streaks remain.
Mix wet ingredients
  1. Whisk granulated sugar, brown sugar, eggs, buttermilk, vegetable oil, strong brewed coffee, and vanilla together. Whisk until smooth and glossy.
Combine and fill
  1. Fold dry into wet just until combined, then fold in dark chocolate chips. Stop when you no longer see dry flour so the batter stays thick.
  2. Fill each muffin cup to the very top, then sprinkle espresso powder for topping over each. The tops should be visibly dusted, ready for a domed rise.
Bake for tall domes
  1. Bake at 425°F for 5 minutes, until the muffins begin to rise and set around the edges. Look for domes forming quickly.
  2. Reduce heat to 350°F and bake 13–15 more minutes, until a toothpick inserted in the center comes out clean. The domed tops should look dry on top and spring back lightly.

Notes

For best domes, fill the liners all the way to the top and bake the first 5 minutes at 425°F without opening the oven. Store airtight at room temperature for up to 2 days or refrigerate up to 4 days; rewarm briefly in a 300°F oven for 3–5 minutes. Freeze muffins for up to 2 months. Swap option: use gluten-free 1:1 all-purpose flour in the same amount for a gluten-free version.