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
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Preheat oven to 375℉/190℃. Butter 12 muffin cups or line them with liner papers.
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In a large bowl, sift together flour and cocoa powder. Add baking powder, baking soda, cinnamon, salt, and sugars and mix to combine.
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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.
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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.
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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.