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Double Chocolate Espresso Muffins

Double chocolate espresso muffins with a tall, domed top from a two-stage bake—start hot at 425°F, then finish at 350°F. Cocoa-and-espresso batter is folded with dark chocolate chips for a rich mocha color and melty bites.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 340
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 tsp espresso powder for topping
Sweet and wet ingredients
  • 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
Chocolate
  • 1.5 cup dark chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep the oven and tin
  1. Preheat oven to 425°F. Line a 12-cup muffin tin so it’s ready for the batter.
Mix dry ingredients
  1. Whisk flour, cocoa powder, baking powder, baking soda, espresso powder, and salt until evenly combined. Stop when the mixture looks uniform in color with no cocoa streaks.
Mix wet ingredients
  1. Whisk granulated sugar, brown sugar, eggs, buttermilk, vegetable oil, coffee, and vanilla until smooth. The batter should look glossy and fully blended.
Combine and fill
  1. Fold the dry mixture into the wet mixture just until combined. Stop as soon as you don’t see dry flour, then fold in dark chocolate chips.
  2. Fill muffin cups to the very top. Sprinkle a little espresso powder over each one for a darker, espresso-topped finish.
Bake for tall domes
  1. Bake at 425°F for 5 minutes. Look for the muffins to rise quickly with domed tops beginning to set.
  2. Reduce oven temperature to 350°F and bake 13 to 15 more minutes. Bake until a toothpick comes out mostly clean and the tops spring back when lightly touched.

Notes

For the tallest domes, keep the batter thick by mixing only until just combined—overmixing can knock down the rise. Store muffins airtight in the fridge for up to 3 days; rewarm 10–15 seconds in the microwave. Freeze up to 2 months. For a dairy-light option, use lactose-free buttermilk (or a 1:1 swap with lactose-free kefir) to keep the same tang and tenderness.