My daughter has loved these Chocolate Espresso Muffins since the day we first made them together, and it's easy to see why. Instant espresso powder (or instant coffee) and Greek yogurt are what make them special. The coffee deepens the chocolate flavor with a subtle mocha edge, while the yogurt keeps every muffin tender and soft.
With simple pantry ingredients and just one bowl, they're easy enough for a weekday morning but taste rich enough for an afternoon treat.
Recipe Ingredients
- All-Purpose Flour - gives the muffins their structure and tender crumb.
- Baking Powder - helps the muffins rise light and fluffy.
- Salt - balances the sweetness and makes the chocolate flavor stand out.
- Cinnamon - just a hint, to warm up the chocolate and coffee flavors.
- Unsweetened Cocoa Powder - regular or dark chocolate cocoa powder both work well, depending on how rich you want the chocolate flavor.
- Espresso Powder or Instant Coffee Granules - I prefer espresso powder for the deepest, boldest coffee flavor, but instant coffee works beautifully too if that's what you have in your pantry.
- Granulated Sugar - sweetens the batter and helps keep the muffins moist.
- Milk- thins the batter just enough for a soft, tender muffin.
- Eggs- bind everything together and add richness.
- Canola Oil - keeps the muffins moist without competing with the chocolate flavor. Vegetable Oil can also be used.
- Greek Yogurt - I always use non-fat, and either plain or vanilla works, though vanilla is my favorite for a little extra sweetness. Chobani and Oikos Triple Zero are the brands I reach for most. The yogurt is what keeps these muffins soft and moist while adding a boost of protein.
- Vanilla - rounds out and enhances the chocolate flavor.
- Chocolate Chips - sprinkled on top before baking for a little melted chocolate in every bite.
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How to make this recipe
Preheat the oven to 350° F. Line a muffin pan with paper muffin liners or use nonstick 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.
I like to make this all in one bowl. Add the eggs to one side of the bowl and use a whisk or fork to break them up. Next, add the Greek yogurt, milk, canola oil, and vanilla to the flour mixture.
Continue using the whisk and mix just until all the ingredients are combined.
Add the chocolate muffin batter to the lined muffin tin cups.
Sprinkle some chocolate chips on top for an extra bit of chocolate.
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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!
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.
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Recipe FAQ's
Yes, sour cream is a great substitute for Greek yogurt in this recipe. In fact, one of our readers has done exactly that with great results. Sour cream is a bit higher in fat, so your muffins may turn out slightly richer and a little less tangy than the yogurt version, but the texture and moisture will be very similar.
I don't recommend swapping in brewed coffee for the instant coffee or espresso powder directly since they are concentrated they add bold coffee flavor without adding extra liquid to the batter. Brewed coffee is mostly water, so using it would dilute the batter and weaken the chocolate flavor. If you'd like to bring brewed coffee into this recipe, replace the milk with an equal amount of strong, cooled brewed coffee instead, and keep the instant coffee or espresso powder in for the deepest flavor.
Yes, these muffins freeze beautifully. Let them cool completely, then store them in a freezer-safe bag or container for up to 3 months. To thaw, leave them at room temperature or pop one in the microwave for a few seconds for a warm, fresh-from-the-oven muffin.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below & a review in the comments section further down the page.
Complete 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 Espresso Powder or instant coffee.
Wet ingredients
- ¼ cup Canola Oil or vegetable oil
- ½ cup Greek Yogurt vanilla or plain
- ½ cup Milk
- 2 Eggs
- 1 teaspoon Vanilla
Topping
- ½ 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.
- Add the eggs to one side of the bowl and use a whisk or fork to break them up. Next, add the Greek yogurt, milk, canola oil, and vanilla to the flour mixture. Continue using the whisk and mix just until all the ingredients are combined.
- 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.
- Top each muffin with some chocolate chips if desired.
- 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.
Jennifer Kurth says
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! says
I'm so glad you like them! Chocolate and coffee are amazing together. Take Care!
Nicole Neverman says
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 says
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. 🙂