Amazing Chocolate Espresso Muffins

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

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.

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!