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.
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.
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.
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
- 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.
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.