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Chocolate Espresso Muffins

Moist, flavorful, and very chocolatey muffins with a super crunchy top and a half-bread/half-cake texture, perfect for a morning or afternoon snack.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 standard
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon optional
  • ¼ teaspoon salt
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 large egg slightly beaten
  • ¾ cup whole milk
  • ¼ cup strong espresso or brewed coffee cooled
  • ½ cup 1 stick butter, melted
  • 1 teaspoon vanilla extract
  • ½ cup pecans or walnuts coarsely chopped
  • ½ cup dark chocolate chips or chunks
  • 2 tablespoons coarse/turbinado/demerara/brown sugar for topping
  • 2 tablespoons chopped pecans for topping
  • 2 tablespoons chocolate chips for topping

Method
 

Instructions
  1. Preheat oven to 375℉/190℃. 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.
  4. Fold in nuts and chocolate chips.
  5. 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.
  6. Bake for 15-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
  7. Transfer pan to a wire rack and let cool for 10 minutes, then remove muffins from pan and let cool completely.