Chocolate Espresso Muffins

Chocolate Espresso Muffins! Chocolatey muffins with a hint of coffee flavor are studded with chocolate chips in this delicious way to start the day. Perfect for a breakfast or brunch spread!

I am, admittedly, not a morning person, but there are a handful of things that increase the possibility of me changing my tune. These Chocolate Espresso Muffins are a combo of two of them!

Chocolate and coffee are a match made in heaven... deep, rich flavors that bring out the best in each other.

Moist, tender, and with a mocha flavor, these muffins are the perfect pick-me-up for breakfast, snack time, or whenever your chocolate cravings strike.

Instead of just relying on cocoa powder for chocolate flavor, I stir in strongly brewed coffee and espresso powder to intensify the richness. A handful of semi-sweet chocolate chips melts into each bite, giving you that irresistible fudgy texture. Plus, this one-bowl wonder comes together in minutes -- no fancy techniques required!

Looking for more muffin recipes? Try my Vegan Zucchini Muffins, Glazed Lemon Ginger Muffins or Orange Rosemary Muffins.

Jump to:

• Why You'll Love These
• Ingredients
• Instructions
• Variations & Substitutions
• Storage
• Chocolate Espresso Muffins

Why You'll Love These

• Rich & Chocolatey. The combination of cocoa powder, espresso powder, & melty chocolate chips makes these muffins taste like a mocha in baked form.
• Moist & Tender. Thanks to the oil and brewed coffee, these muffins stay soft and moist for days.
• Easy to Make. No complicated steps or fancy ingredients; just mix, scoop, and bake!
• Make-Ahead Friendly. Muffins freeze beautifully, so you can always have a chocolatey snack ready to go.

Ingredients

• All-purpose flour
• Brown sugar
• Cocoa powder
• Espresso powder
• Baking powder
• Baking soda
• Salt
• Egg
• Canola oil
• Strongly brewed coffee
• Vanilla extract
• Semi-sweet chocolate chips or chunks

Instructions

Start by preheating your oven to 350°F and lining a 12-cup muffin tin with paper liners (or giving the wells a light grease if you prefer).

In a large mixing bowl, whisk together the flour, brown sugar, cocoa powder, espresso powder, baking powder, baking soda, and salt until everything is evenly combined. Toss in the chocolate chips and give them a quick stir to distribute them throughout the dry ingredients.

In a separate bowl, lightly beat the egg, then mix in the canola oil, cooled brewed coffee, and vanilla extract. Pour the wet ingredients into the bowl of dry ingredients and gently mix until just combined. Be careful not to overmix! The batter will be thick, and that’s exactly what you want.

Scoop the batter evenly into the prepared muffin cups (these bakery-style parchment cupcake liners are very cute if you want to make them look professional), filling each about ¾ of the way full. Pop them into the oven and bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean or with just a few sticky crumbs.

Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.

Pro Tip: Lift and tilt your muffins in the tin to cool them without allowing the bottoms to become soggy from the steam.

Variations & Substitutions

Try these flavor variations!

• Chocolate Espresso Hazelnut. Stir in ¼ cup of chopped hazelnuts and drizzle with Nutella for a decadent twist.
• Chocolate Espresso Orange. Add 1 teaspoon of orange zest to the batter for a bright, citrusy contrast. A personal favorite!
• Spicy Mocha. Mix in ½ teaspoon of cinnamon and a pinch of cayenne for a subtle warmth that pairs beautifully with chocolate.
• Caramel Latte. Use caramel flavored chips, butterscotch chips (or even white chocolate chips) for a coffeehouse-inspired twist.

Storage

• Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days. To keep them extra fresh, place a paper towel in the container to absorb any excess moisture.

• Refrigerator: If you want them to last a little longer, store them in the fridge for up to a week. Just warm them up for a few seconds in the microwave before enjoying!

• Freezer: Let the muffins cool completely, then place them in a freezer-safe bag or container. They’ll stay fresh for up to 3 months. To thaw, leave them at room temperature for a few hours or pop them in the microwave for about 30 seconds.