Breads & Muffins Chocolate

Double Chocolate Espresso Muffins

February 2, 2021

A rich, perfectly moist and super chocolately muffin that bakes up in under thirty minutes. These double chocolate espresso muffins […]

A rich, perfectly moist and super chocolately muffin that bakes up in under thirty minutes. These double chocolate espresso muffins are the perfect wake up call any day of the week.

Happy February friends! I’m back with another better than ever recipe that I originally wrote just after New Years way back in 2019. Since the start of the year I’ve been digging deep into the archives and reshooting images of your favorite recipes here on the blog….it’s a bit like taking a walk down memory lane. Also a little like finding old photos of yourself from the early 90’s. You know, the ones you want to hide in an old shoebox and only look at once a decade. All kidding aside, these double chocolate espresso muffins remain one of the most viewed recipes on my site and they were long overdue for a fresh new look. Given how many eyeballs have been on these muffins since they made their debut, it’s clear we all agree that chocolate for breakfast is the best way to start the day. If you haven’t made these muffins yet – the time is now.

Whether you’re a coffee drinker or not, these muffins are sure to be your new favorite jump start to any day ending in a “y”. Rich and decadent, this grab-and-go breakfast is loaded with heaps of chocolate and the perfect hint of espresso that puts these muffins in a league of their own. They’re moist as all get-out and I highly recommend a tall glass of almond milk or a even a latte to savor alongside this dreamy chocolate goodness. These dark and decadent muffins could easily double as a cupcake so be sure to file this recipe under breakfast that doubles as dessert.

Why are these muffins so good?

If the words double chocolate espresso muffins don’t send your sweet tooth swooning, let me list a few more redeeming qualities about these totally irresistable muffins. Not only are they made with just 8 simple ingredients, but you can whip up the batter in under 10 minutes without even breaking out a mixer. Just thirty minutes and a muffin pan stand between you and a warm batch of these rich and chocolatey muffins. Did someone say chocolate for breakfast? Umm, yes please. They have a soft, cakey interior, ever so slightly crispy tops, and are chock full of melty chocolate goodness. As if that’s not enough to write home about, you’ll be happy to know these muffins freeze beautifully which makes them perfect for hurried mornings on the go. If you need a reason to get up and outta bed in the morning, look no further!

Ingredients for double chocolate espresso muffins

These ultra chocolatey muffins come together easily with just a few basic ingredients. You can break out the big mixer or just use a couple of bowls and a whisk. Either way, these muffins bake up perfectly every time. Here’s what you need to make these best ever chocolate muffins:

  • Flour
  • Chocolate
  • Butter
  • Sugar
  • Eggs
  • Buttermilk
  • Espresso
  • Vanilla
  • Salt

Tips for the best muffins

Don’t skip the espresso. I tested these muffins every which way and I’m here to tell you that a hint of espresso makes these muffins really shine. Strongly brewed coffee works in a pinch so feel free to substitute. The espresso works to enhance the flavor of the chocolate but your muffins will not taste like a cup of coffee. Promise.

Do not over mix the batter. Muffin batter needs a light hand so don’t expect to get much of an arm workout here. Keep the mixing to a minimum and only stir in the dry ingredients until barely incorporated. Too much mixing leads to tough, dense muffins. A few streaks of flour remaining is a-okay!

Make your own muffin liners. I’m all about making homemade treats look extra fancy. To make your muffins look like they’re straight out of the neighborhood bakery, all you need is a few sheets of plain parchment paper and a pair of scissors. Simply cut squares of parchment (I use 5″ squares), offset two squares and press them into the muffin pan cavities using a skinny juice glass or small aluminum can. When the batter is ready, fill the muffin liners over the top of the muffin pan just a bit and your muffins will rise up nice and tall. It’s that easy!

Spread the muffins out. To get those towering, perfectly domed muffin tops, only fill every other cavity in the muffin pan. If space allows in your oven, use two muffin pans and bake 6 muffins in each pan. This gives the muffins room to rise and helps create those drool-worthy bakery style muffin tops.

Bake at a high temperature. If you’ve never been able to get those picture perfect rounded muffin tops, give this tip a go. Bake the muffins at 425 degrees for the first 5 minutes. Then, without opening the oven door, reduce the temperature to 350 degrees for the remainder of the baking cycle. Once the muffins are baked, turn off the oven and pull the oven rack out slightly, leaving the muffin pans on the rack for 5-10 minutes. This helps prevent the muffins from falling from rapid temperature changes.

Do not over bake. These muffins are meant to be rich and fudgy with a light and fluffy texture so it’s important not to over bake them. The muffins are done if the tops spring back when lightly touched and a toothpick inserted into the center of the muffins comes out clean with just a few crumbs remaining. For an extra chocolatey muffin, under bake them just a smidge and place a few chocolate chips on the top of each muffin immediately after turning off the oven. The more chocolate, the better I always say!

Can I make these muffins gluten free?

Yes! Gluten free muffins are easy to make with a simple swap for your favorite g-free flour. Just check that the flour blend contains xanthum gum for best results. Gluten free muffins sometimes get a bad rap for being on the dry side, but the buttermilk in this recipe helps to keep the muffins moist and fresh for days. Keep them tightly covered and reheat them in a warm oven or 10 seconds in the microwave before serving.

Don’t let this recipe get away bakers. It’s by far one of my favorites because no one can be mad about chocolate for breakfast. Add a dusting of powdered sugar and it’s a picture perfect wake up call. My kids aren’t coffee fans of course but they love, love these double chocolate espresso muffins. They’re a real treat and this baker mamma loves that I can make a dozen to last the whole week. Pro tip: make two batches and thank me later.

Happy baking!

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Double Chocolate Espresso Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 36 reviews
  • Author: Browned Butter Blondie
  • Prep Time: 15 mins
  • Cook Time: 18 mins
  • Total Time: 33 mins
  • Yield: 10-12 1x
  • Category: Breakfast


A rich, perfectly moist, and super chocolately muffin that bakes up in minutes. These double chocolate espresso muffins are the perfect wake up call any day of the week.


  • 1 1/2 cups all purpose flour, spooned and leveled
  • 1/2 cup unsweetened cocoa powder, sifted {I use Dutch process}
  • 3/4 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 3 TBSP freshly brewed espresso, cooled slightly
  • 1 1/2 tsp vanilla extract
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup low-fat buttermilk, room temperature and stirred with a fork
  • 8 TBSP {1 stick} unsalted butter, melted and slightly cooled
  • 3/4 cup semisweet or dark chocolate chips, divided (use mini or regular)
  • Confectioner’s sugar for dusting {optional}


Preheat oven to 425 degrees

Line 2 muffin tins with paper liners, spacing muffins out if possible

In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt

In a separate bowl, mix together cooled espresso, vanilla, sugar, eggs and buttermilk

Stream the cooled butter in and whisk to combine

Add the dry ingredients, stirring with a wooden spoon or spatula until barely combined and a few streaks of flour remain

Do not overmix

Gently stir in the chocolate chips, setting aside 3-4 TBSP of chocolate chips for the tops of muffins if desired

Using an ice cream scoop, divide the batter evenly amongst the muffin cups, filling each to the top

Bake for 5 minutes at 425 degrees. Then reduce the temperature to 350 degrees and bake for an additional 10-12 minutes, checking that a toothpick comes out clean before removing from oven

For best results, bake 6 muffins per 12 cup muffin pan, leaving space between muffins

When done baking, immediately place a few of the remaining chocolate chips on top of each muffin. They will melt as the muffins cool

Cool for 5-10 minutes in a draft free area and then remove muffins from pan to cool completely on a wire rack

Dust with confectioner’s sugar before serving


Strong coffee can be substituted for the freshly brewed espresso.
1 cup regular milk combined with 1 TBSP lemon juice (allow to sit for 5 minutes) can be substituted for buttermilk.
Store tightly covered in a cool dry place. May be frozen.

**Recipe originally posted January 2019


  • Reply
    Jodi Amick
    April 11, 2024 at 2:14 am

    FREAKIN’ LOVED these double chocolate espresso muffins!! So glad I found this recipe on Pinterest. And everyone in the comments is not lying…these really are the best chocolate muffins I’ve ever had. Not the opinion of a profession chef, but definitely a professional foodie…lol! Loved the idea for the parchment paper muffin cups…I did this and everyone asked which bakery I bought these muffins from, haha!

  • Reply
    Ree Graham
    March 16, 2024 at 11:44 pm

    Thank you for this easy-to-follow, delicious recipe! They came out tender, moist, and fluffy! I can also testify that sprinkling some chocolate mint bits on the tops of some is a very right and tasty thing to do! These are so good and a nice treat for the weekend or any time, really! Very enjoyable!

  • Reply
    February 22, 2024 at 3:36 pm

    My muffins came out great! Not too sweet and so fluffy inside. I didn’t have buttermilk or milk so thankfully I had some of The Saco Pantry powdered Cultured Buttermilk Blend on hand. I used the fluted paper liners and filled each one with about 1/2 cup of batter and ended up with 9 delicious muffins. Putting a few chocolate chips on the top after coming out of the oven makes them look picture perfect. Definitely saving this recipe to make again!

  • Reply
    February 22, 2024 at 3:37 am

    Hi i have instant coffee powder, can u tel me how much instant coffee powder to add to make 3tbsp coffee?
    Also measurements in grams pls

  • Reply
    February 16, 2024 at 1:12 am

    These turned out SO GOOD YALL!!! My oven is a bit wonky so I had to cook these a few minutes longer but they were amazing! Thanks so much for this recipe!

  • Reply
    December 31, 2023 at 6:18 pm

    Sooo good

  • Reply
    October 4, 2023 at 11:14 am

    Would be great if ingredients
    are in grams.

  • Reply
    September 23, 2023 at 12:51 pm

    I don’t have kosher salt. Can I use sea salt?

    • Reply
      Heather Mubarak
      September 23, 2023 at 7:00 pm


  • Reply
    September 19, 2023 at 3:39 am

    Any tips on baking as mini muffins?

  • Reply
    August 5, 2023 at 11:14 am

    Very nice recipe, but in my case I needed a shorter time on the lower temperature in the oven. Will try these again and watch them from maybe 8 minutes at 350. Or, should I have taken them out of the oven between the time my oven was changing the temperature? New learner here

  • Reply
    May 4, 2023 at 4:12 pm

    Made these with slightly less butter and sugar, substituting yogurt for buttermilk. Super dense and almost brownie-like still. Thanks for the recipe!

  • Reply
    April 15, 2023 at 5:22 pm

    Without a doubt, the very best chocolate muffin ever. I have 20 yrs in professional kitchens cooking and baking and this was by far one of the best muffins I’ve ever had. For anyone concerned about not having buttermilk, just put a Tbsp of vinegar in your milk. Chemical reaction is the same with no taste of vinegar. Huge thanks for this wonderful recipe!

  • Reply
    April 12, 2023 at 12:56 am

    I am wondering if I can make these in a jumbo muffin pan and what would the bake time be? Thank you.

    • Reply
      May 4, 2023 at 4:10 pm

      Made this in a jumbo tin (without spacing them out like in the recipe tip). Initial bake at 400F for 10mins then 13mins at 350F. Just test with a cake tester before taking them out, they might need more or less time at the lower temperature depending on your oven

  • Reply
    January 14, 2023 at 10:42 pm

    Holy choco moly! This was so delish and not to mention moist! Love it and will be in the rotation of sweets to make

  • Reply
    January 10, 2023 at 10:04 am

    possible to add grams info for the recipe?

  • Reply
    December 30, 2022 at 5:33 pm

    Lovely! I didn’t have buttermilk or milk to make my own, BUT I used equal parts sour cream and they turned out beautifully! Threw in dark chocolate chunks and semi sweet chips topped with flaky sea salt … Nom Nom! Thank you!!

  • Reply
    December 3, 2022 at 4:25 pm

    Always my go to chocolate muffin recipe! Perfectly moist and not overly decadent. Delicious!

  • Reply
    October 22, 2022 at 6:06 pm

    Found this recipe and the taste is delicious only issue I had is they didn’t rise or get very large. The recipe didn’t recommend the type of pan so I ended up with small muffins ? I ordered a jumbo muffin pan, hopeful this will help.

  • Reply
    October 6, 2022 at 5:18 pm

    I made these today! Absolutely delicious! They came out great

  • Reply
    September 19, 2022 at 10:17 pm

    I doubled this recipe, and it’s came out perfectly!. Definitely a keeper.
    Wondering about freezing the batter, to make the 3rd batch later ?

  • Reply
    May 14, 2022 at 7:49 pm

    Tried this recipe yesterday and muffins turned out amazing! Moist, light, chocolaty! The only thing I changed was put a bit less chocolate chips. This recipes is definitely a keeper. Thank you for sharing it with us!

  • Reply
    May 11, 2022 at 3:18 pm

    I am a private chef and made these last week. My new favorite. Everyone loves them too!

  • Reply
    March 21, 2022 at 10:01 pm

    These are wonderful!!!! Used recipe as stated with these substitutions: whole wheat flour, Skinny Mix Zero sugar simple syrup & added 2 Tbls chia seeds & 1 scoop of protein powder!! Going in my recipe favorites file. Thank you for sharing your recipe!!

  • Reply
    February 20, 2022 at 4:55 pm

    My family loves these! They are super moist, not too chocolatey and incredibly delicious. Thanks for the recipe, a new staple in our house!

  • Reply
    Lakeman Neliy
    January 6, 2022 at 5:09 am

    I made this morning and it was hit ! My husband and son love it,I don’t have butter milk so I replace it sour cream and it was soft and cakey.thank you for the recipe and much love from Japan

    • Reply
      October 6, 2022 at 11:32 pm

      I made muffins with sour cream too,
      they turned out Great!!!!

  • Reply
    Allison Saber
    January 3, 2022 at 11:50 pm

    These look fantastic! Do you have a recommended time/temp for using a convection oven? Thank you!

    • Reply
      January 10, 2023 at 6:40 am

      What happens if you don’t do 6 per pan, but fill it instead?

  • Reply
    October 20, 2021 at 4:03 pm

    Hi. Can I bake this in a loaf pan? What should be the temperature and time?

    • Reply
      Heather Mubarak
      October 20, 2021 at 6:05 pm

      Hi! I have not tried baking this recipe in a loaf pan so I can’t speak to how it will turn out. If you give it a go, I would bake it at 350°F.

  • Reply
    October 2, 2021 at 7:03 pm

    Hey I was wondering if it would be possible to just put in regular milk instead of buttermilk or the lemon mix substitute? From my very limited understanding the mixture should be fine, cause eggs, baking soda and baking powder, is there a specific reason for using buttermilk?

    • Reply
      Heather Mubarak
      October 4, 2021 at 5:49 pm

      I have only used buttermilk in this recipe. Buttermilk contains more acid that regular milk which creates a more tender muffin. You can use regular milk but keep in mind your muffin tops may not rise as high and the flavor will be slightly different.

    • Reply
      August 18, 2023 at 3:45 pm

      I used a combination of 1/2 cup milk and 1/2 cup heavy cream as substitution for the buttermilk and it turned out airy and moist with a good rise!

  • Reply
    September 29, 2021 at 10:31 pm

    These look amazing! Have you ever made them in jumbo muffin tins?

    • Reply
      Heather Mubarak
      September 30, 2021 at 4:42 am

      I haven’t yet but that sounds delicious! Keep an eye on the baking time – they’ll need to bake a bit longer.

    • Reply
      May 4, 2023 at 4:08 pm

      Late reply but I made them in a jumbo muffin tin. 400F for 10 mins then 350F for 13 mins and they came out just right!

  • Reply
    September 29, 2021 at 4:07 pm

    Hi! Could you please tell me what could be a good substitute to the eggs? Could I use condensed milk?

    • Reply
      Heather Mubarak
      September 30, 2021 at 4:43 am

      I haven’t made these with an egg substitute before. I don’t think condensed milk will work for this recipe.

  • Reply
    July 3, 2021 at 1:09 pm

    These are delicious! Super moist and chocolatey without being too sweet. I knew these were going to be good as soon as I read that there’s espresso in them. It really enhances the chocolate and makes them perfect. Im actually having one right now with a cup of coffee as I’m writing this. Also, I made these without spacing them apart and they seem fine to me. Next time, I will try spacing them apart and will see if I notice a difference.

  • Reply
    May 8, 2021 at 3:01 pm

    Made these muffins today with success!! They were fluffy and delicious! Will definitely be making again! Thank you so much for the recipe!

    • Reply
      Heather Mubarak
      May 9, 2021 at 7:03 am

      So happy you loved them!!

  • Reply
    May 8, 2021 at 7:09 am

    Hi! I tried this recipe and it was absolutely delicious. Just a question. After baking, I put the muffins in the fridge and they harden. How to keep them fresher and so fluffy as soon as we take them out of the oven?

    • Reply
      Heather Mubarak
      May 9, 2021 at 7:04 am

      The muffins will keep best tightly covered at room temperature. Storing in the refrigerator can dry them out.

  • Reply
    April 22, 2021 at 2:56 pm

    I am going to try but first can espresso powder be substituted and how much

    • Reply
      Heather Mubarak
      April 22, 2021 at 11:15 pm

      I would start with 1 teaspoon. It all depends on how much coffee flavor you like!

      • Corinne
        May 10, 2021 at 2:09 am

        This recipe is amazing!!!! So easy and delicious! 10/10

      • Heather Mubarak
        May 11, 2021 at 6:35 am

        Thanks for trying my recipe! So glad they you loved them as much as I do!!

  • Reply
    March 26, 2021 at 5:16 am

    I made these and they’re absolutely delicious! I used self-raising flour so I omitted the soda and baking powder. I also used yoghurt instead of buttermilk because I had it at home. I think I’ll use more coffee next time to really bring out the espresso flavor, too!

  • Reply
    Laura Raza
    March 19, 2021 at 8:10 pm

    These muffins are EXCELLENT! The espresso and Hershey’s dutch coco powder are a match made in heaven. I know I’ll be making these way more often than I should!
    Thank you so much for the recipe. :))))

  • Reply
    Shari Samuels
    March 18, 2021 at 3:38 pm

    These look fantastic! Liners all cut and ready to go! Question: When you say to use 1/2 tsp. kosher salt, do you mean coarse kosher salt? I only have Morton’s or I could crush some Malden flakes or use regular salt? Can you please advise? Thanks!

    • Reply
      Heather Mubarak
      March 18, 2021 at 9:17 pm

      Regular Kosher salt. Morton’s works great!

  • Reply
    March 8, 2021 at 12:57 am

    I’ve made these twice. The first time, I overbaked them, and they tasted good but were too dry. Determined not to repeat that mistake, I made them again today. This time, I mixed 1 tsp. instant espresso with 3 oz hot water (last time I just added the espresso power to the dry ingredients) and used 3 Tbsp, but there still wasn’t any perceptible espresso flavor. I also baked the muffins for 9 min after turning down the heat (vs. 12 min. last time), which was perfect. However, butter pooled in the bottom of the muffin tin. It doesn’t seem to have affected the taste or texture, but I’m not sure why it happened.

  • Reply
    March 2, 2021 at 8:11 pm

    Hey can I substitute oil for the butter?

    • Reply
      Heather Mubarak
      March 3, 2021 at 5:05 am

      I haven’t made this recipe using only oil and I find butter to add a richer flavor. Let me know how it goes if you make the swap!

  • Reply
    March 1, 2021 at 7:42 pm

    Yummy! Next baking project for sure!

  • Reply
    Sarah Rachel
    February 25, 2021 at 8:07 pm

    I made 2 batches of these and they were both amazing. The first ones I made gluten free, using cup4cup gluten free flour. You would never have been able to detect that they were gf! The second time around I used King Arthur flour and it was another amazing dozen of muffins!

  • Reply
    Paul Kelly
    February 6, 2021 at 6:29 pm

    These muffins turned out so well. I didn’t have espresso, but did have instant coffee — Heather is right, don’t skip the coffee! I love using recipes from Browned Butter Blondie’s blog. Such good instruction and great explanations.

  • Reply
    February 6, 2021 at 5:11 pm

    I just *had* to make these the day I saw them posted, and they were so delicious! Definitely a new go-to recipe.

  • Reply
    Kim B.
    February 3, 2021 at 9:50 am

    Literally my favorite muffin recipe! They’re so easy and the flavor is great!

  • Reply
    January 7, 2021 at 9:20 am

    I am a coffee lover and I think this is so perfect. Haven’t tried this yet but I already know that this will taste great. Can’t wait to make this. Thanks for sharing this!

    • Reply
      Heather Mubarak
      January 10, 2021 at 4:40 am

      You’ll love these muffins!

  • Reply
    October 31, 2020 at 4:43 pm

    Let me just say that you should be arrested for how good these are! I’ve made them twice and they’ve now become my signature bake. They’re so moist and heat up so easily that I can’t help but love them. Thank you so much for this recipe, my waistline may not thank you, but I sure do!

    • Reply
      Heather Mubarak
      November 1, 2020 at 12:14 am

      Thank you so much!! This makes me so happy to hear!

    • Reply
      February 3, 2023 at 8:06 pm

      These are delicious! Made them for the first time this week. Will do a double batch next time!

  • Reply
    July 20, 2020 at 1:30 pm

    I’m going to try these today!

    • Reply
      Heather Mubarak
      July 22, 2020 at 4:53 am


  • Reply
    May 11, 2020 at 2:03 pm

    Can I use expresso powder in place of coffee and if so how much?

    • Reply
      Heather Mubarak
      May 16, 2020 at 9:55 pm

      Yes, you can substitute a teaspoon or two for the espresso and I would dissolve it in the buttermilk first. Enjoy!

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