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Baking recipe · from the recipe book

Bakery-Style Double Chocolate Espresso Muffins

Deeply chocolatey, tender crumb with a hint of coffee, domed tops and melty pockets of chocolate chips.

Bakery-Style Double Chocolate Espresso Muffins

Ingredients

  • 1¾ cups220 gAll-purpose flour
  • ½ cup50 gUnsweetened cocoa powder
  • 1 cup180 gGranulated sugar
  • 1¾ tsp8 gBaking powder
  • ¾ tsp4 gBaking soda
  • ½ tsp3 gSalt
  • 2 large100 gEggsroom temperature
  • 1 cup (240 ml)240 gButtermilk, low-fatroom temperature
  • ¼ cup (60 ml)60 gBrewed coffeehot
  • ½ cup100 gCanola oil
  • 2 tsp8 gVanilla extract
  • 1 cup150 gSemisweet chocolate chipsdivided

Steps

  1. Preheat the oven to 425°F (220°C) and line a 12-cup muffin pan with paper liners.
  2. In a small bowl, whisk the unsweetened cocoa powder into the hot brewed coffee until smooth to make a cocoa paste; let it cool for 5 minutes.
  3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
  4. In a medium bowl, whisk the eggs, buttermilk, canola oil and vanilla, then whisk in the cocoa paste until evenly brown.
  5. Pour the egg mixture into the flour mixture and fold with a spatula until just combined, with a few streaks remaining.
  6. Fold in three quarters of the chocolate chips; do not overmix.
  7. Divide the batter among the 12 cups, filling them to the top, and scatter the remaining quarter of the chocolate chips over the tops.
  8. Bake for 5 minutes, then lower the oven to 350°F (175°C) without opening the door and bake 13 to 15 minutes more, until a toothpick in the center comes out clean apart from melted chocolate.
  9. Cool in the pan for 5 minutes, then move the muffins to a rack to cool for at least 15 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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