Chocolate Espresso Muffins

By Shiran

Moist chocolate muffins flavored with coffee and pecans with a super crunchy top. Perfect for a morning or afternoon snack. 

Chocolate Espresso Muffins |

Spontaneity isn’t my strong suit, but when Erez asked me if I’d like to go on a last minute trip, how could I have possibly turned that down? With a fast decision and a small suitcase, we found ourselves in magical Sicily. Besides eating an enormous amount of pizza and gelato all day long, we had no idea what to expect from the island, but clearly it exceeded our expectations.

Chocolate Espresso Muffins |

The streets of Sicily have a classic European atmosphere, with plenty of archeological sites and buildings. Things are relatively cheap, the beaches are beautiful, the hotels are done a charming boutique style, the views are breathtaking, and the people are welcoming and smiling all the time. Life seems good in Sicily, which is why I keep asking Erez if we can please move there. But he ignores me, saying that I ask that about every place we visit. He might have a point.

Chocolate Espresso Muffins |

Although the time I spent in Sicily inspired me to make some ricotta and pistachio-based desserts, this morning, sweet thoughts about the trip were still floating around in my head, leaving a silly smile spread over my face. I just want to take this morning easy, sitting on the balcony with a cup of coffee in one hand and a giant muffin in the other. Yep, that sounds like a good plan.

Chocolate Espresso Muffins |

These muffins are moist, flavorful, and very chocolatey with a super crunchy top and a half-bread/half-cake texture. They’re the kind of muffins you hope to find at your favorite bakery. While I added plenty of notes for the recipe, just know that it is amazing as-is. The amount of coffee really is up to you, so just experiment with it.

5.0 from 2 reviews

Chocolate Espresso Muffins
Yields: 12 standard-sized muffins

Moist chocolate muffins flavored with coffee and crunchy pecans. Perfect for a morning or afternoon snack.
For the Muffins:
  • 1½ cups (210g/7.4 oz.) all-purpose flour
  • ½ cup (50g/1.7 oz.) natural unsweetened cocoa powder
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon, optional
  • ¼ teaspoon salt
  • ½ cup (100g/3.5 oz.) granulated sugar
  • ½ cup (100g/3.5 oz.) light brown sugar (or granulated sugar)
  • 1 large egg, slightly beaten
  • ¾ cup (180ml) whole milk
  • ¼ cup (60ml) strong espresso or brewed coffee, cooled
  • ½ cup (1 stick/113g) butter, melted
  • 1 teaspoon vanilla extract
  • ½ cup pecans or walnuts, coarsely chopped
  • ½ cup dark chocolate chips or chunks
For the Crunchy Topping:
  • 2 tablespoons coarse/turbinado/demerara/brown sugar
  • 2 tablespoons chopped pecans
  • 2 tablespoons chocolate chips

  1. Preheat oven to 375F/190C. Butter 12 muffin cups or line them with liner papers.
  2. In a large bowl, sift together flour and cocoa powder. Add baking powder, baking soda, cinnamon, salt, and sugars and mix to combine.
  3. In a medium bowl, mix together egg, milk, coffee, melted butter, and vanilla extract. Pour the wet ingredients into the flour mixture and fold with a wooden spoon or rubber spatula just until combined. Do not overmix. The batter should be quite thick and lumpy. Fold in nuts and chocolate chips.
  4. Divide the mixture evenly between the muffin cups. Make the topping by tossing together sugar, pecans, and chocolate chips in a small bowl, then sprinkle evenly on top of the batter. Bake for 15-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Transfer pan to a wire rack and let cool for 10 minutes, then remove muffins from pan and let cool completely.
  5. Muffins will keep for 2 days in an airtight container at room temperature. They can also be frozen for up to 2 months. To thaw, leave them on the counter, still covered, or overnight in the fridge.

– This recipe provides a very subtle hint of coffee. If you want a stronger coffee flavor, use a double shot espresso. Alternatively, you can add 1-2 tablespoons of instant coffee granules (combine with the milk or hot coffee until dissolved) or espresso powder (mix with the dry ingredients).
– If the espresso liquid measures either less or more than ¼ cup, simply change the amount of milk accordingly. The milk and espresso should be a total of 1 cup.
– For more of a mocha flavor rather than chocolate, reduce the cocoa powder by ¼ cup.
– You can substitute the butter with ½ cup neutral oil such as canola, vegetable, or safflower.


22 Comments on Chocolate Espresso Muffins

  1. Angie@Angie's Recipes
    April 30, 2015 at 2:29 pm (2 years ago)

    They look so chocolatey and inviting. I love the add of espresso in them. Wonderful clicks, as always!

    • Shiran
      May 2, 2015 at 8:44 am (2 years ago)

      Thank you Angie! 🙂

  2. Thalia @ butter and brioche
    April 30, 2015 at 11:37 pm (2 years ago)

    These chocolate espresso muffins I seriously am SO enamoured with. You definitely can consider I will be making the recipe Shiran – they look wicked, decadent and delicious. Pinned!

    • Shiran
      May 2, 2015 at 8:46 am (2 years ago)

      Thank you for the sweet comment Thalia! 🙂

  3. Anne
    May 1, 2015 at 10:04 pm (2 years ago)

    OMG I LOVE HOW YOU USED PANETTONE MOLDS!!! That is such a genius idea!!! Love how substantial they look, and so chocolatey too.
    So glad you’re enjoying your time in Italy. I want to go there so bad but unfortunately with school, impromptu trips are out of the question… :/

    • Shiran
      May 2, 2015 at 8:58 am (2 years ago)

      Thank you Anne! The molds do fit perfectly 🙂 I really enjoyed my time in Italy! It’s such a beautiful place, and besides, vacations are always fun no matter where you go!

  4. Renee
    May 1, 2015 at 10:49 pm (2 years ago)

    Now you’re talking!!!! I love good coffee and this post just got my attention! Plus who doesn’t need a extra caffeine in their diet 🙂

    • Shiran
      May 2, 2015 at 9:00 am (2 years ago)

      Thanks Renee 🙂 I LOVE coffee. I don’t know if I could ever live without it!

  5. Erin @ Miss Scrambled Egg
    May 5, 2015 at 6:31 am (2 years ago)

    Shiran – I am obsessed with both chocolate and espresso. Why have I never had the two in a muffin? These would be the perfect pick me up on a weekday morning. Your photographs are beautiful.

    • Shiran
      May 6, 2015 at 4:45 am (2 years ago)

      I was asking myself the same thing before I made them! It’s a match made in heaven 🙂 Thank you so much Erin!

    • Shiran
      May 14, 2015 at 5:55 pm (2 years ago)

      Thank you so much Manali 🙂

  6. Shelly
    February 10, 2016 at 10:03 am (1 year ago)

    Your muffins look beautiful!! What type of cocoa powder did you use to get such a dark color?

    • Shiran
      February 10, 2016 at 10:10 am (1 year ago)

      Thank you, Shelly! 🙂 I use natural unsweetened cocoa powder (not Dutch-process).

  7. Angela
    March 9, 2016 at 8:34 am (1 year ago)

    Hi Shiran! Those moist muffins look amazing!! Is it ok if the walnuts and pecans are omitted??

    • Shiran
      March 9, 2016 at 11:25 am (1 year ago)

      Sure Angela, it’s fine 🙂

  8. Candi
    June 14, 2016 at 7:40 pm (9 months ago)

    Can I turn this into a loaf instead of muffins?

    • Shiran
      June 15, 2016 at 7:14 am (9 months ago)

      Hi Candi, these muffins have a half-bread/half-cake texture which is perfect for muffins so I prefer baking them in a muffin pan. If you don’t mind the texture, you can try baking it in a cake pan instead (maybe add an extra egg).

  9. Julia
    July 8, 2016 at 7:02 pm (9 months ago)

    Just made these muffins! They’re absolutely lovely! They’re super chocolatey and not too sweet. Thank you for the fantastic recipie!

    • Shiran
      July 10, 2016 at 3:36 am (9 months ago)

      Thank you so much for your comment, Julia! 🙂

  10. Stephanie
    October 4, 2016 at 1:38 pm (6 months ago)

    This recipe is perfection! This is definitely going to be a regular at my house. Thank you so much for sharing all of these amazing recipes

    • Shiran
      October 5, 2016 at 6:04 am (6 months ago)

      Thank you so much, Stephanie!


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