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Baking recipe · from the recipe book

Double Chocolate Espresso Muffins

Deep, tender cocoa crumb with a hint of coffee, melty chocolate pockets and a crackly sugared top.

Double Chocolate Espresso Muffins

Ingredients

  • 1¾ cups220 gAll-purpose flour
  • ½ cup45 gUnsweetened cocoa powder
  • ¾ cup170 gGranulated sugardivided
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ½ tsp3 gSalt
  • 2 shots60 gEspressowarm
  • ¾ cup (180 ml)200 gButtermilk, low-fatroom temperature
  • 2 large100 gEggsroom temperature
  • ⅓ cup90 gCanola oil
  • 2 tsp8 gVanilla extract
  • 1 cup150 gSemisweet chocolate chipsdivided

Steps

  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. In a small bowl, whisk the unsweetened cocoa powder into the warm espresso until smooth to make a cocoa-espresso paste; let it cool for 5 minutes.
  3. In a large bowl, whisk the flour, the baking powder, the baking soda, the salt and all but 15 g of the sugar (save that 15 g for the tops).
  4. In a medium bowl, whisk the eggs, the buttermilk, the canola oil and the vanilla, then whisk in the cooled cocoa-espresso paste.
  5. Pour the wet mixture into the dry ingredients and fold with a spatula until just combined, with a few streaks of flour left.
  6. Fold in 120 g of the chocolate chips, keeping the remaining 30 g for the tops.
  7. Divide the batter among the liners, then scatter the remaining 30 g of chocolate chips and sprinkle the reserved 15 g of sugar over the tops.
  8. Bake for 18 to 20 minutes, until a toothpick in the center comes out clean apart from melted chocolate.
  9. Cool in the tin for 5 minutes, then move to a rack and cool at least 10 minutes more 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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