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Chocolate Espresso Muffins

Jan 7, 2019

Chocolate Espresso Muffins Chocolate Espresso Muffins Chocolate Espresso Muffins Chocolate Espresso Muffins Chocolate Espresso Muffins Chocolate Espresso Muffins

Let’s be honest, there isn’t enough coffee in the world to get me through this week. So I’ve created something better. Chocolate espresso muffins. Great for mornings on the go when you need a little extra boost! These are also great to share with friends over a nice cup of, oh idk… coffee. Okay, maybe I’m going a little crazy from too much coffee. All I know is that you have to try these and you will love them. And if you’re a coffee fanatic like me try these coffee chocolate chip cookies while you’re at it.

Chocolate Espresso Muffins Recipe


  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 large eggs, room temperature
  • 1 tablespoon fresh-brewed espresso or strong coffee
  • 2 teaspoons vanilla extract
  • 1 1/3 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon finely ground espresso
  • 3/4 teaspoon sea salt
  • 1 cup buttermilk, shaken and at room temperature
  • 7 ounces dark chocolate chips


-Preheat the oven to 375 degrees. Grease a regular muffin tin or use muffin liners.

-In a large bowl, whisk together the butter, granulated sugar, brown sugar, eggs, espresso, and vanilla until completely blended together.

-In a medium bowl whisk together the flour, cocoa powder, baking soda, baking powder, ground espresso, and sea salt. Alternate adding the flour mixture and the buttermilk into the butter mixture in two batches, ending with the buttermilk. Stir until barely combined.

-Fold in the chocolate chips, reserving about 3 tablespoons of chocolate chips for the tops of the muffins. Scoop the batter into the muffin liners and fill until just barely 3/4 full. Let the muffins sit for 15 minutes before putting in the oven.

-Sprinkle the remaining chocolate over the tops of the espresso muffins.

-Bake for 15 minutes in the top rack of the oven or until a toothpick comes out clean.

-Let cool in the muffin tin for 10 minutes, then finish cooling on a wire rack.

I hope you guys enjoy this recipe. Let me know in the comments what you want to see more of in 2019!

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  1. […] via Chocolate Espresso Muffins — Donuts & Daisies […]

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