My daughter and I started making this easy chocolate muffins recipe years ago. Chocolate Espresso Muffins uses simple ingredients, are easy to make, and taste delicious. They are a great way to start the day or a perfect afternoon pick-me-up.
A cup of coffee, or a glass of milk, one of these yummy easy chocolate muffins, and you are ready to go!
Other chocolate recipes we love are this Triple Chocolate Banana Bread, this indulgent Simple Chocolate Poke Cake with a Coffee Filling, and these Chocolate Espresso Cinnamon Rolls!
Recipe Ingredients
These moist chocolate muffins use Greek yogurt, cocoa powder, and instant coffee. I have used both instant espresso granules and a regular, but strong instant coffee.
- All-purpose flour
- Baking powder
- Salt
- Cinnamon
- Unsweetened cocoa powder - regular or dark chocolate both work well.
- Instant coffee - I prefer the instant espresso powder, but and instant coffee will work.
- Granulated sugar
- Milk
- Eggs
- Canola oil
- Greek yogurt - I use vanilla Greek yogurt since that it was I usually have on hand.
- Vanilla
- Chocolate chips
How to make this recipe
Preheat the oven to 350 degrees F and line a muffin pan with paper muffin liners or use non-stick cooking spray for easier clean-up.
- In a medium or a large bowl, add the all-purpose flour, sugar, unsweetened cocoa powder, baking powder, salt, cinnamon, and instant coffee. Whisk the dry ingredients together until combined.
- Next, add the eggs, Greek yogurt, milk, canola oil, and vanilla to the flour mixture. Starting with the eggs, use the whisk to blend all of the ingredients together to make the chocolate coffee batter.
- Add the chocolate muffin batter to the lined muffin tin cups. Using an ice cream scoop makes this job a lot easier. Each cup should be about ⅔ to ¾ full.
- Take a small handful of chocolate chips and top each muffin. I have dusted my chocolate chips with some unsweetened cocoa powder for just a touch more chocolate flavor. Use as many or as few chips as you like, or you can leave them off if you prefer.
Bake the muffins for 15-20, or until a toothpick inserted into the center of the muffins come out clean. Or, gently press the muffin tops to see if they quicky spring back. Mine took about 16 minutes on this day.
Place the muffin tin on a wire rack to cool for a few minutes. Remove the muffins from the pan and continue to cool, or enjoy now!
Enjoy a warm muffin with a tall glass of cold milk, or a nice hot cup of coffee. These Chocolate Espresso Muffins are a nice afternoon snack as well as a delicious, simple breakfast.
Mom Tip
What if I want a stronger coffee flavor? No problem, just increase the amount of instant coffee used in this recipe. I usually use 2 teaspoons, but you may add 1-2 tablespoons of instant coffee granules if you prefer.
Other muffin recipes you might like
How to store the chocolate muffins
I usually put the muffins in a Zip-loc bag and leave them on the counter. at room temperature. In my house, 12 muffins are typically gone within 48 hours. You can also use a covered plastic storage container.
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Recipe
Chocolate Espresso Muffins
Ingredients
Dry ingredients
- 1 ½ cups All-purpose flour
- ½ cup Granulated sugar
- ¼ cup Unsweetened Cocoa Powder
- 2 ½ teaspoons Baking Powder
- ½ teaspoon Salt
- ½ teaspoon Cinnamon
- 2 teaspoons Instant coffee use more or less to taste
Wet ingredients
- ¼ cup Canola Oil
- ½ cup Greek Yogurt vanilla or plain
- ½ cup Milk
- 2 Eggs
- 1 teaspoon Vanilla
Topping
- ¼ cup Chocolate Chips optional
Instructions
- Pre-heat oven to 350 degrees F.
- Prepare muffin pan with paper liners or spray with non-stick spray.
- In a medium or a large mixing bowl, add the all-purpose flour, sugar, unsweetened cocoa powder, baking powder, salt, cinnamon, and instant coffee. Whisk the dry ingredients together until combined.
- Next, add the eggs, Greek yogurt, milk, canola oil, and vanilla. Starting with the eggs, use the whisk to blend all of the ingredients together to make the chocolate coffee batter.
- Add the batter to the lined muffin tin cups. Using an ice cream scoop makes this job a lot easier. Each cup should be about ⅔ to ¾ full.
- Bake muffins in a 350 degree F oven for 15-20 minutes, until a toothpick comes out clean when inserted into the center of one of the muffins.
Notes
Store the muffins in a Zip-lock bag or covered container at room temperature or in the refrigerator for up to 3 days.
Nutrition
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Jennifer Kurth
Since the out break I decided that because I still have to go to work it would be Muffin Madness Mondays. I really wanted to start baking with pantry essentials and trying to limit my out of pocket expense at the store. This recipe definitely meets the criteria. I did substitute the yogurt for sour cream and sprinkled white sparkling sugar on top before baking. Mine baked for 21 minutes. These are exactly what the Dr ordered chocolate and coffee. I did taste test one and they are amazing, thanks so much for the great recipe!
Cook This Again, Mom!
I'm so glad you like them! Chocolate and coffee are amazing together. Take Care!
Nicole Neverman
They sound absolutely delightful! I love using Greek yogurt in cakes and muffins. It gives such a wonderful texture and moistness to the baking. I will give this one a go this weekend!
Cook This Again
Thank you, Nicole. I usually have Greek yogurt or sour cream on hand just in case I decide to whip up a batch of muffins or something. I hope you enjoy these muffins as much as we did. 🙂