Decadent Double Chocolate Espresso Muffins
These moist, decadent double chocolate espresso muffins are a chocolate and coffee lovers dream! With a smooth espresso flavor and velvety chocolate texture, these muffins will satisfy your all your caffeine and chocolate desires.
If you’ve got a sweet tooth you will love this decadent muffin that is the perfect pairing with your tea or coffee for an afternoon snack or dessert. The coffee flavor is subtle, but it elevates this recipe by creating a smooth, velvety texture to this muffin.
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Ingredients
- All Purpose Flour: You could consider using a gluten-free flour if needed.
- Granulated sugar (white sugar): Make sure there are no clumps!
- Unsweetened Cocoa Powder: Use the unsweetened version and not the sweetened in this recipe.
- Baking powder & Baking soda: Will help our muffins rise! Don’t forget these important ingredients.
- Salt: Just a little bit helps to balance the flavors of the sweetness.
- Vegan butter: Use an UNSALTED vegan butter stick. Melt in the microwave before adding to your mix.
- Espresso or strong coffee: This is going to add some amazing flavor
- Pure Vanilla Extract: Enhances the overall flavor and aroma
- Maple syrup: The addition of maple syrup adds a richer flavor to these muffins rather than just using all white sugar.
- Chocolate chips or chocolate chunks: You can use dark chocolate chips or chocolate chunks for this recipe. I also have made these by cutting up a dark chocolate bar into smaller pieces and that worked beautifully!
Substitutions/Variations
Make it jumbo! Instead of making 12 regular size muffins, you can make 6 jumbo muffins with use of a jumbo muffin pan!
Switch up the flavors of these chocolate espresso muffins:
- Try out different chocolate chips: white chocolate, peanut butter chips, mint chips, and more!
- Add in nuts like pecans or walnuts for a little crunch
- Drizzle with caramel or more chocolate
Equipment
- Large bowl
- Whisk
- Muffin tin (12) (Optional: use muffin liners)
Instructions
Step 1: Preheat oven to 375F. In a large mixing bowl whisk together dry ingredients (flour, sugar, salt, cocoa powder, baking powder, baking soda).
Step 2: In a separate bowl whisk together wet ingredients (espresso, melted butter, milk, flax egg, maple syrup, vanilla).
Step 3: Add wet ingredients to wet and stir until combined. Fold in chocolate chips or chocolate chunks.
Step 4: Grease your muffin tin using cooking spray (make sure to get muffin pan cavities so it doesn’t stick!) OR use paper liners. Pour chocolate espresso muffin batter into pan filling it about 1/2 way. Sprinkle more chocolate chips on tops of muffin batter (if desired). Bake for 15-20 minutes or until a toothpick inserted into the center of the muffins comes out clean.
Let them cool for 1 minute before removing from the pan and letting cool on a wire rack.
Storage
Let muffins cool before storing. If storing at room temperature, place in in an airtight container on the counter for up to 3 days.
You can store these muffins in the fridge for up to 5-7 days, but beware they may dry out more quickly.
To freeze these muffins, place in a freezer safe bag or wrap individually and place in an airtight container for up to 3 months.
FAQ
They do not have an overtly strong flavor of coffee or espresso but they do have a deeper, richer flavor with more a moist and tender texture than a basic chocolate muffin. Coffee and espresso also acts as a leavening agent and makes these muffins fluffier!
These muffins are great for freezing. Let them cool completely and then place in freezer bags. You can freeze them for up to 3 months. When ready to reheat, let them thaw at room temp for a few hours.
Generally muffins are best stored at room temperature so the don’t dry out from the cold fridge air. Store muffins in an airtight container or wrap individually for best preservation. Muffins should be stored in the fridge if they contain dairy or fruit ingredients that can cause them to mold more quickly (ex: cream cheese, fresh fruit, etc). If the room air is high humidity and warm, you may also want to store your muffins in the fridge to prolong their shelf life.
Yes, you can substitute with instant coffee. For most instant coffees, mix 1-2 tsp of instant coffee with 8-10 ounces of hot water. For these muffins I recommend making it a little stronger to mimic espresso.
Tips
- Top a warm chocolate espresso muffins with some butter or peanut butter. It’s HEAVEN on Earth! Serve with a cup of tea or coffee for an extra caffeine boost.
- Use a strong espresso or coffee to maximize the coffee flavor in the muffins and create the most velvety smooth muffin.
- Add some crunch. Try out other fun muffin add-ins: nuts, different flavored chocolate chips, peanut butter, and more
- A fresh warm muffin is BEST. Enjoy these muffins within 1-2 days of baking when they are the freshest!
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Decadent Double Chocolate Espresso Muffins
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Ingredients
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder unsweetened
- ½ cup white sugar
- ¾ teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 flax egg 1 tbsp ground flax meal + 3 tablespoon water
- 1 cup non-dairy milk unsweetened
- 1/3 cup strongly brewed coffee or espresso
- 1 stick melted vegan butter unsalted
- ¼ cup maple syrup
- 1 teaspoon vanilla extract optional if your non-dairy milk has vanilla added to it
- ½ cup chopped dark chocolate chunks or dark chocolate chips + more for topping
Instructions
- Preheat oven to 375F. In a large mixing bowl whisk together dry ingredients1 ½ cups all-purpose flour, ½ cup cocoa powder, ½ cup white sugar, ¾ teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon salt
- In a separate bowl whisk together wet ingredients.1 flax egg, 1 cup non-dairy milk, 1/3 cup strongly brewed coffee or espresso, 1 stick melted vegan butter, ¼ cup maple syrup, 1 teaspoon vanilla extract
- Add wet ingredients to dry and stir until combined. Fold in chocolate chips or chocolate chunks.½ cup chopped dark chocolate chunks or dark chocolate chips
- Grease your muffin tin using cooking spray (make sure to get muffin pan cavities so it doesn't stick!) OR use paper liners. Pour chocolate espresso muffin batter into pan filling it about 1/2 way. Sprinkle more chocolate chips on tops of muffin batter (if desired). Bake for 15-20 minutes or until a toothpick inserted into the center of the muffins comes out clean.
- Let them cool for 1 minute before removing from the pan and letting cool on a wire rack.
Notes
-
- Top a warm chocolate espresso muffins with some butter or peanut butter. It’s HEAVEN on Earth! Serve with a cup of tea or coffee for an extra caffeine boost.
-
- Use a strong espresso or coffee to maximize the coffee flavor in the muffins and create the most velvety smooth muffin.
-
- Add some crunch. Try out other fun muffin add-ins: nuts, different flavored chocolate chips, peanut butter, and more
-
- A fresh warm muffin is BEST. Enjoy these muffins within 1-2 days of baking when they are the freshest!
If you’re in search of a rich, decandent, moist chocolate cake this recipe is *the* bomb ! I loved it as a whole cake (just lower the temperature a bit and cook for longer) but I absolutely have to make them muffin sized now !
Alex, I’m so glad you enjoyed it! I will definitely have to try this as a cake. Thanks for your review!