Espresso Chocolate Muffins Recipe

by
Yvonne Ruperti
Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.
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Yvonne Ruperti
updated May. 07, 2020
espresso chocolate muffins
Yvonne Ruperti

Chocolate for breakfast? You don't need a better reason to get out of bed than that. Especially when it's in the guise of a muffin.

Note: I used a standard size muffin tin with 1/3 cup volume. If your muffin tin has smaller cups, your yield will be higher.

Recipe Facts

4.5

(4)

Active: 15 mins
Total: 45 mins
Makes: 12 muffins

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Ingredients

  • 2 cups (10 ounces) all-purpose flour
  • 1/2 cup (1 1/2 ounces) cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (5 1/4 ounces) granulated sugar
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1 cup plus 2 tablespoons milk
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon espresso powder
  • 1 1/2 cups chocolate chips, divided

Directions

  1. Adjust oven rack to middle position and preheat oven to 375°F (190°C). Spray standard muffin tin with non-stick pan spray. Sift flour, cocoa, baking powder, baking soda, and salt into medium bowl; set aside. In large bowl, whisk sugar with eggs until light, about 30 seconds. Whisk in oil, milk, vanilla, and espresso until combined.

  2. Whisk dry mixture into wet mixture until just combined. Stir in 1 cup chips.

  3. Evenly divide batter between muffin cups and sprinkle with remaining chips. Bake until set, 17 to 19 minutes. Let muffins cool in pan 15 minutes, then remove muffins from tin and place on wire rack to cool.

Special equipment

Standard size muffin pan

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