Chocolate Espresso Muffins

Easy Chocolate Espresso Muffins are perfect for a sweet treat in the morning with a kick of caffeine! Full of espresso chips and and that moist muffin texture.

Prep time: 15 min  |  Cook time: 20 min  |  Total: 35 min



1½ cups all purpose flour

½ cup unsweetened cocoa powder

¾ teaspoon baking soda

1 teaspoon baking powder

½ teaspoon kosher salt

23 Tablespoons freshly brewed espresso/strong coffee, cooled slightly

1½ teaspoon pure vanilla extract

½ cup (1 stick) butter, melted

¾ cup granulated sugar

2 large eggs, room temperature

1 cup buttermilk, room temperature

1 cup Nestle Tollhouse Espresso Chips (plus more to place on top)


  1. Preheat oven to 350 degrees. Line a muffin tin with paper liners.
  2. In a stand mixer, mix together melted butter, sugar, eggs, espresso and vanilla until well combined.
  3. In a separate medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  4. Now add the dry ingredients to the wet ingredients a little at a time. Alternate adding the flour mixture with the buttermilk starting and ending with the buttermilk.
  5. Mix until just combined and streaks of flour remain. Very important not to overmix otherwise you will end up with dense, flat muffins.
  6. Remove from mixer and gently fold in Espresso chips, set aside a small handful of chips to place on the tops.
  7. Fill the muffin cups about 3/4 full. Top the muffins with a few more Espresso chips before baking to make it extra pretty.
  8. Bake for 15-18 minutes or until a toothpick comes out clean. Remove from the oven and cool for 10 minutes in the pan then transfer muffins to a wire cooling rack to completely cool.