Kirbie's Cravings

Chocolate Espresso Muffins

photo of one Chocolate Espresso Muffin
I love chocolate muffins and I love coffee. So I thought it only made sense to combine both into one muffin, perfect for a indulgent breakfast treat.
photo of Chocolate Espresso Muffins in a muffin pan
I used my absolute favorite chocolate breakfast muffin by King Arthur Flour. It’s moist and very chocolatey without crossing into dessert territory. They’ve actually tweaked their original recipe. I haven’t tried the tweaked version, maybe next time.
close-up photo of one Chocolate Espresso Muffin
I stuck to the original, but added a hefty amount of espresso powder so that you can taste the coffee in the muffins. I also added my new favorite cappuccino chips (also a King Arthur Flour product). The creamy chips are so good, I can’t stop eating them on their own.

close-up photo of muffins in a basket

Of course if you don’t have any, you can just use regular chocolate chips. You won’t have the extra coffee flavor but the muffins will still taste good.
Chocolate Espresso Muffins

Chocolate Espresso Muffins

Servings: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast
Cuisine: American
I love chocolate muffins and I love coffee. So I thought it only made sense to combine both into one muffin, perfect for an indulgent breakfast treat.


  • 2/3 cup Dutch-process cocoa
  • 1 3/4 cups all purpose flour
  • 1 1/4 cups light brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp espresso powder
  • 3/4 tsp salt
  • 2 eggs
  • 1 cup (8 ounces) milk
  • 2 tsp vanilla
  • 2 tsp vinegar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup King Arthur's cappuccino chips can also use regular choc chips


  • Preheat the oven to 400°F. Line a standard muffin pan with paper cups. (I actually made oversized muffins, which take a little longer to bake)
  • In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, espresso powder, salt. Set aside.
  • In a measuring cup, whisk together the eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend. Stop after everything is mixed. It's okay if little lumps still remain. Stir in the chocolate or cappuccino chips.
  • Scoop the batter into the muffin cups, 2/3 full.
  • Bake the muffins for 18-20 minutes for standard muffins and 20-25 minutes for oversized muffins. Knife inserted should come out clean.


Recipe adapted from King Arthur Flour


Serving: 1muffin, Calories: 343kcal, Carbohydrates: 48g, Protein: 5g, Fat: 15g, Saturated Fat: 9g, Sodium: 279mg, Potassium: 305mg, Fiber: 3g, Sugar: 28g, NET CARBS: 45g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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10 comments on “Chocolate Espresso Muffins”

  1. I just took them out of the oven. Oh My these are so dang good, heaven in my mouth ! You rock !!!
    I used 60 % coco chips for more chocolate. Well there can never be too much right ?

  2. I am making these for New Years Day- they sound fabulous to start my year out with and a cup of coffee. thanks for posting this

  3. These seriously look like the best muffins and I love that they’re chocolate and espresso flavoured – yum!!

  4. Where did you get the liners? They look so cute!

    • I bought them at Surfas. I’ve also seen them at other baking stores like Do It With Icing in San Diego, and online at Amazon

  5. These look great, especially with the cappuccino chips!

    • I love how it tastes with the cappuccino chips, though I don’t like the half melted effect. It looks sort of unappetizing. Oh well.

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