Chocolate Espresso Muffins
Yields: 12 standard-sized muffins
 
Moist chocolate muffins flavored with coffee and crunchy pecans. Perfect for a morning or afternoon snack.
Ingredients
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
Instructions
  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.
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.
Recipe by Pretty. Simple. Sweet. at https://prettysimplesweet.com/chocolate-espresso-muffins/