Chocolate espresso muffins are perfect for a morning or afternoon snack. These moist chocolate muffins are flavored with coffee and pecans with a super crunchy top.
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.
Ingredients
For the Muffins:
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder, baking soda, and salt
- Ground cinnamon, optional
- Granulated sugar and light brown sugar
- 1 large egg, slightly beaten
- Whole milk
- Strong espresso or brewed coffee, cooled
- Butter, melted
- Vanilla extract
- Pecans or walnuts, coarsely chopped
- Dark chocolate chips or chunks
For the Crunchy Topping:
- Coarse sugar
- Chopped pecans
- Chocolate chips
How To Make Bakery Style Chocolate Espresso Muffins
- Preheat oven to 375F/190C. Butter 12 muffin cups or line them with liner papers.
- In a large bowl, sift together flour and cocoa powder. Add baking powder, baking soda, cinnamon, salt, and sugars and mix to combine.
- 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.
- 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.
- 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.
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Helpful Tips and Recipe Notes
- 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.
More Delicious Chocolatey Recipes
- Vegan Chocolate Cake – Fudgy, moist cake made with coconut milk topped with a delicious coconut milk chocolate ganache.
- Espresso Cake with Chocolate Chips and Nuts – A delicious coffee cake that is actually made with coffee.
- Small Batch Chocolate Chip Cookies – Craving a thick and chewy chocolate chip cookie (or two)? Give this recipe a try for when you have a craving for a gooey, indulgent treat!
- Flourless Chocolate Almond Torte – Incredibly fudgy and chocolatey with a slight almond crunch, no one can resist this simple and beautiful flourless torte. It’s easy to make and naturally gluten-free!
Chocolate Espresso Muffins
Ingredients
For the Muffins:
- 1 ½ cups (210g/7.4 oz.) all-purpose flour
- ½ cup (50g/1.7 oz.) 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
Instructions
-
Preheat oven to 375℉/190℃. Butter 12 muffin cups or line them with liner papers.
-
In a large bowl, sift together flour and cocoa powder. Add baking powder, baking soda, cinnamon, salt, and sugars and mix to combine.
-
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.
-
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.
Recipe Notes
*For a dark black chocolate muffin, substitute 2 tablespoons of black cocoa powder for unsweetened cocoa powder.
- 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.
Storing
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.
Angie@Angie's Recipes says
They look so chocolatey and inviting. I love the add of espresso in them. Wonderful clicks, as always!
Shiran says
Thank you Angie! 🙂
Thalia @ butter and brioche says
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 says
Thank you for the sweet comment Thalia! 🙂
Samantha says
Delicious and easy to make!
I have been trying to find a recipie that blends well with protein powder and this takes the cake! For anyone interested. You can sub 1/3 of a cup of flour for protein powder (i used pea protein) and they come out brilliant! We also halved the amount of sugar and they are still sweet enough while being much healthier 🙂
Anne says
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 says
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!
Renee says
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 says
Thanks Renee 🙂 I LOVE coffee. I don’t know if I could ever live without it!
Erin @ Miss Scrambled Egg says
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 says
I was asking myself the same thing before I made them! It’s a match made in heaven 🙂 Thank you so much Erin!
Manali @ CookWithManali says
These look just perfect! Gorgeous pictures 🙂
Shiran says
Thank you so much Manali 🙂
Shelly says
Your muffins look beautiful!! What type of cocoa powder did you use to get such a dark color?
Shiran says
Thank you, Shelly! 🙂 I use natural unsweetened cocoa powder (not Dutch-process).
Angela says
Hi Shiran! Those moist muffins look amazing!! Is it ok if the walnuts and pecans are omitted??
Shiran says
Sure Angela, it’s fine 🙂
Candi says
Can I turn this into a loaf instead of muffins?
Shiran says
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).
Julia says
Just made these muffins! They’re absolutely lovely! They’re super chocolatey and not too sweet. Thank you for the fantastic recipie!
Shiran says
Thank you so much for your comment, Julia! 🙂
Stephanie says
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 says
Thank you so much, Stephanie!
Sheryl says
I just made these wonderful muffins. They are so good and very hard to resist eating every one of them. Chocolate and coffee can never be wrong. I will definitely make these again and again. Even my very picky granddaughter liked them. She does not like anything. I also added some oats to the topping.
Shiran says
Thank you so much Sheryl!
Michaela says
I made these and I can’t believe I did haha.
So moreish and amazingly chocolatey. I’m pregnant currently and I’ve ran out of De-caf (I drink A LOT of coffee, always have)
so I put normal espresso in these and they have helped my coffee cravings. Did I say I put in a double shot? SO GOOD!
lamia says
Hello
These look delectable! One question though, all i have is a bar of dark chocolate, can i chop it up and use it like that? If so, how many grams would equal half a cup for the recipe?
Thanks
Shiran says
Yes you can, just use 1/2 cup of chopped chocolate or about 80 grams.
Mahdis says
I just made these muffines.they are incredibly delicious and beautiful.
Thanks alot for your great recipe.
Lee says
Made these today for my chocolate-loving spouse, who was practically in tears with how good they were! I love how the cinnamon really came through, and we FINALLY had a use for some coffee a friend gave us that was too strong to drink, but absolutely perfect to work into this batter. Thanks so much for sharing your recipe! Will make again.
Shiran says
I’m so glad! Thank you so much, Lee!
nuphar says
looks amazing! can’t wait to make them!
i wonder if they will work as a cake? not muffins?
Shiran says
It’s possible, it will be more like bread than cake in texture.
Lynnette Steward says
Pretty darn good….!
I’ll be making these again!
Patricia says
These look delicious. Do you think that leaving out the nuts would make a huge difference?
Shiran says
It adds a nice texture to the cake, but the cake is delicious without it.
Elizabeth says
I am baking these right now! Having tasted the batter, I think I want to try it with less cinnamon or none next time, but maybe I’ll feel differently when I eat the baked muffin! The topping looks great and I’m so excited to share these with my coffee-loving barista boyfriend. ☺️
Kaitlyn Friesen says
lovely muffins. i made them and they looked picture perfect. and they TASTED delish as well! thanks for the recipe.
riya says
Those muffins looks so yummyyyyyyy
I just love muffins and the expresso coffee.. and this one that too a muffin with expresso flavour…
Deeksha says
Thank you for sharing this amazing muffin recipe. I definitely try this recipe.
Graham says
Great recipe! I swapped the sugars for honey, and the butter for applesauce.
Still turned out great, and will definitely make again.
Madeleine says
These muffins are so good! They’re moist and delicious. I love the perfect little flat tops!
The directions are clear and easy to follow. Thank you for your wonderful notes at the end. I prefer using oil instead of butter, and I appreciate your having figured out the substitution ratio for me. I also put in only 1/4 cup cocoa powder and ended up with perfect mocha muffins. The only other thing I changed was subbing out the 1/2 cup nuts for an extra 1/2 cup chocolate chips since I’m not a nuts-in-baked-goods person.
Bryce Walker says
I love this recipe. I iust amde them this morning and i mixed the suagra with the wet ingredients firsy, but that was accidental 😅. Put my friends and I love them so much.
Felisita Sinartio says
Hi I was wondering for the mixing part – should I use a hand mixer or just a spatula?
Shiran says
Just a spatula, no need to use a mixer 🙂
Cupcake Mama Sia says
Absolutely delicious! Just omitted the nuts.
Samantha says
Delicious and easy to make!
I have been trying to find a recipie that blends well with protein powder and this takes the cake! For anyone interested. You can sub 1/3 of a cup of flour for protein powder (i used pea protein) and they come out brilliant! We also halved the amount of sugar and they are still sweet enough while being much healthier 🙂
Cupcake Mama Sia says
Just made these. easy to whip up and delicious!
MNight says
Where can I find the nutritionnal facts, like calories tracking?
Stephanie @ Pretty.Simple.Sweet. says
Hello, you will have to manually calculate calories based on the brands of ingredients you use. Because there are many different brands and substitutes while baking, I do not add calories in my recipes.
Mary says
Thank you so much for the recipe!
I just made them, my kids and I love them 😍
Stephanie @ Pretty.Simple.Sweet. says
So glad you loved this recipe, Mary!