If you’re a fan of coffee and chocolate, these Espresso Chocolate Chip Muffins are going to be your new favorite treat. They’re loaded with rich espresso flavor and balanced perfectly with sweet chocolate chips.

These Espresso Chocolate Chip Muffins are a coffee lover's dream come true. If you’ve ever loved the taste of chocolate-covered espresso beans, this recipe brings that same flavor experience to a warm, freshly baked muffin. 

And just like with my espresso chocolate chip cookies, I’ve tinkered with the ingredients to get the perfect texture: soft and moist with just the right sweetness.

They have just the right hint of caffeine, and enough sweetness to make them feel indulgent but still breakfast-worthy. Plus, they’re made in one bowl, making them super easy to whip up even on a busy morning.

Just imagine that rich espresso flavor and sweet chocolate in each bite—perfect with a hot cup of coffee or even on its own! Unlike my coffee cake muffins which also pair well with coffee, these actually have coffee in it!

Ingredients You Will Need:

• Basic pantry dry ingredients: all-purpose flour, sugar, baking powder, salt
• Instant espresso powder: This where all the flavor comes in so be sure your espresso powder is fresh and not expired. 
• Large egg: room temperature for ideal mixing.
• Vanilla extract: Use high quality pure vanilla extract for the best flavor.
• Unsalted butter: This does not have to be room temperature because you need it melted and cooled.
• Coffee: Brew the strongest coffee you have and let it cool. I used a dark roast.
• Chocolate chips: Semi-sweet tastes the best to balance out the bitterness of coffee but if you prefer the strength of bittersweet then go for it!

How to Make Espresso Chocolate Chip Muffins:

First prepare your muffin tin. Line each cup with a paper liner or brush with butter. Set up your oven rack in the center of the oven and preheat the oven to 400°F.

As with all quick breads, you will be mixing dry and wet ingredients separately and then combining the two.  

First, combine the flour, sugar, baking powder, instant espresso powder and salt in a large mixing bowl and mix well using a whisk. Using a whisk will also help sift the flour mixture. 

In a separate smaller bowl, combine the egg, vanilla, butter, and coffee. Mix well with a whisk. All the ingredients should be evenly incorporated. 

Finally, add the wet ingredients to the dry ingredients and mix well (but don't over mix) with a rubber spatula. Fold in the chocolate chips.

Divide the pumpkin batter evenly into the prepared muffin tin. I like to use an ice cream scoop initially to put one scoop in each compartment. Then I use a spoon to evenly distribute the rest of the batter. The muffin cups should be filled almost to the top. 

Bake the muffins for 5 minutes. Then, without opening the oven, lower the temperature to 325F. Bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean. There should be no wet batter on the toothpick.  

Let the muffins cool in the pan for 5 minutes. Then remove and cool completely on a wire rack. 

Variations:

Remember there's no right amount of chocolate chips so feel free to adjust the amount to your taste. Though the recipe below says ½ cup, I do sometimes add an extra ¼ cup more. 

For an extra caffeine boost and coffee flavor add an extra ½ Tablespoon of instant espresso.

Add some crunch by adding walnuts or chopped pecans to the batter when you stir in the chocolate chips.

Storage:

Store them in an airtight container at room temperature for 1-2 days, in the refrigerator for 5-7 days or in the freezer for up to 2 months. 

Serving Ideas:

These muffins are perfect for any time of day, from breakfast to dessert. Pair them with your morning coffee for a double coffee hit, or with a tall glass of cold milk for an after-dinner treat.

Place them in a basket for the whole family to enjoy on a Sunday morning or on a cake pedestal for a more elegant presentation if you are having guests. 

If you love espresso, these muffins are a must-try. They’re quick, easy, and the perfect way to satisfy your coffee cravings in muffin form.

Give them a go, and let me know how they turn out in the comments. Happy baking—and here’s to that unbeatable combo of espresso and chocolate!

Love coffee-flavored treats? You might also enjoy these Vanilla Bean Latte Cupcakes—a perfect balance of rich vanilla and coffee, ideal for any coffee lover’s dessert table!