I just pulled a batch of Espresso Chocolate Chunk Muffins with Espresso Cream Glaze and the Espresso Muffins are ridiculously chocolate-forward and dangerously caffeinated, so keep scrolling.

Jump to Recipe

I wake up for these muffins. I’m obsessed with how espresso wakes the chocolate up and makes everything sing.

I love the mess of melted chocolate chunks spilling into a warm crumb, the bitter pop from instant espresso powder that keeps them from being too sweet, and the glaze that makes my coffee disappear. Espresso Muffins and Chocolate Muffin Recipes are my lazy-morning flex, feel fancy without trying.

But mostly I crave that first bite where espresso, chocolate, and gooey chunk meet. No fluff.

Just loud, dark, slightly messy muffin joy. And I will never apologize for eating three muffins.

Ingredients

Print Recipe (No Advertisments)

All purpose flour: the muffin backbone, gives structure so they’re soft but hold together.
Granulated sugar: sweetens and gives that slightly crisp top you’ll love biting into.
Baking powder: makes them rise light and airy, basically fluffy little clouds.
Salt: wakes up the sweetness and balances flavors, don’t skip it.
Instant espresso powder (batter): boosts coffee flavor without extra liquid, it’s concentrated punch.
Chocolate chunks: melty pockets of joy, big chunks are rustic and comforting.
Eggs: bind everything and add richness, they keep muffins tender.
Neutral oil or melted butter: moistness without heavy butter flavor, you’ll get soft crumbs.
Sour cream or Greek yogurt: keeps muffins moist and adds slight tang.
Brewed espresso: deep coffee notes, makes these distinctly morning-friendly.
Vanilla extract: rounds flavors and adds sweet perfume, subtle but necessary.
Powdered sugar (glaze): makes glossy sweetness that clings to tops.
Espresso dissolved in hot water (glaze): gives the glaze a real coffee kick.
Milk or heavy cream: thins the glaze so it drips prettily over muffins.
Vanilla in glaze: tiny flavor boost that ties the glaze together.
Pinch of salt (glaze): cuts sweetness so the coffee shines through.

Ingredient Quantities

2 cups (240 g) all purpose flour

3/4 cup (150 g) granulated sugar

2 tsp baking powder

1/2 tsp salt

1 tbsp instant espresso powder (for the batter)

1 1/2 cups chocolate chunks or chopped semi sweet chocolate (about 8 oz)

2 large eggs, room temperature

1/3 cup (80 ml) neutral oil like canola or melted unsalted butter

1/2 cup sour cream or plain Greek yogurt

3/4 cup (180 ml) brewed strong espresso, cooled

1 tsp vanilla extract

For the espresso cream glaze: 1 cup (120 g) powdered sugar

1 tbsp instant espresso powder dissolved in 1 to 2 tbsp hot water

2 tbsp milk or heavy cream, plus more to thin if needed

1/4 tsp vanilla extract

a pinch of salt

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 400°F (200°C). Line a 12 cup muffin tin with papers or grease well. In a large bowl whisk together 2 cups (240 g) all purpose flour, 3/4 cup (150 g) granulated sugar, 2 tsp baking powder, 1/2 tsp salt and 1 tbsp instant espresso powder for the batter.

2. Stir the chocolate: fold in 1 1/2 cups chocolate chunks or chopped semi sweet chocolate so they get coated in flour a bit, this helps them not all sink to the bottom.

3. Mix wet ingredients in a separate bowl: whisk 2 large eggs (room temperature), 1/3 cup (80 ml) neutral oil or melted unsalted butter, 1/2 cup sour cream or plain Greek yogurt, 3/4 cup (180 ml) brewed strong espresso cooled, and 1 tsp vanilla extract until smooth.

4. Make the batter: pour the wet into the dry and stir gently until just combined. Don’t overmix, a few lumps are fine. Overworking will give you tough muffins.

5. Fold in the chocolate chunks if you didn’t add them earlier and scrape the batter into the prepared muffin cups, filling them about 3/4 full.

6. Bake on the middle rack for 18 to 22 minutes or until a toothpick inserted in the center comes out with moist crumbs but not raw batter. If tops brown too fast tent with foil. Let muffins cool in the tin 5 minutes, then transfer to a wire rack.

7. While muffins cool, make the espresso cream glaze: dissolve 1 tbsp instant espresso powder in 1 to 2 tbsp hot water (start with 1 tbsp), then whisk into 1 cup (120 g) powdered sugar. Add 2 tbsp milk or heavy cream, 1/4 tsp vanilla extract and a pinch of salt. Whisk until smooth, add a little more milk if too thick or more powdered sugar if too thin.

8. Drizzle or brush the glaze over warm but not piping hot muffins so it sets nicely. If you want a stronger coffee hit add the extra dissolved espresso water.

9. Let glaze set for a few minutes before serving. Store cooled muffins in an airtight container at room temp for 2 days or freeze for longer. Reheat briefly if you like them warm.

10. Quick tips: use room temperature eggs and cooled espresso so batter mixes evenly, don’t overfill cups to avoid overflow, and coat chocolate in the dry mix so the chunks stay distributed.

Equipment Needed

1. 12-cup muffin tin (or two 6-cup tins) lined with paper liners or greased
2. Mixing bowls, one large and one medium
3. Whisk for dry and wet mixes (or a fork will do)
4. Rubber spatula or wooden spoon for folding batter
5. Measuring cups and spoons (including a tablespoon and teaspoon)
6. Liquid measuring cup for espresso, oil and milk
7. Scoop or large spoon to portion batter into cups
8. Small bowl and spoon for dissolving espresso for the glaze
9. Wire cooling rack
10. Toothpick for testing doneness and a pastry brush or spoon to apply glaze

FAQ

Q: Can I use regular brewed coffee instead of espresso for the batter? A: Yes, you can use very strong brewed coffee if you don't have espresso. The recipe calls for 3/4 cup strong espresso for flavor and liquid balance, so brew it extra strong. Keep the instant espresso powder in the batter if you want a stronger espresso hit, or cut it to 1/2 tablespoon if you prefer milder flavor.

Q: How do I stop the chocolate chunks from sinking? A: Toss the chocolate chunks in a tablespoon of flour before folding them into the batter, and fold gently at the end. That extra coating helps suspend them so they don't all sink to the bottom while baking.

Q: Can I swap the oil for melted butter? A: Yes. Use cooled melted unsalted butter in a 1:1 swap for the oil for richer flavor. The texture will be slightly less tender than with oil but still very good. If using salted butter, reduce added salt a bit.

Q: How should I store or freeze these muffins? A: Store at room temperature in an airtight container for up to 2 days, or refrigerate up to 5 days. To freeze, wrap cooled muffins individually and freeze up to 2 months. Thaw at room temp and warm 10-15 seconds in the microwave before serving if you want them warm.

Q: My glaze is too thick or too thin. How do I fix it? A: If too thick, add milk or cream 1/2 teaspoon at a time until it reaches a drippable glaze consistency. If too thin, add a bit more powdered sugar, 1 tablespoon at a time. Let the dissolved espresso cool a little before mixing with the sugar so it doesn't make the glaze grainy.

Q: Can I use Greek yogurt instead of sour cream, and do I need to change anything else? A: Yes, plain Greek yogurt works fine in a 1:1 swap for sour cream. Use full fat for best texture. No other changes needed, but if your yogurt is very tangy you might notice a tiny flavor difference.

Espresso Chocolate Chunk Muffins With Espresso Cream Glaze Recipe Substitutions and Variations

All purpose flour: swap with equal parts whole wheat pastry flour for nuttier flavor (may be a bit denser), or use a 1 to 1 gluten free baking blend if you need GF. You might need a touch more liquid if it feels dry.
Granulated sugar: use light brown sugar for more caramel notes and moister muffins, or coconut sugar for a lower glycemic option. Brown sugar will make them slightly darker and chewier.
Neutral oil or melted butter: melt butter 1 to 1 for richer flavor, or replace with unsweetened applesauce 1 to 1 to cut fat and add moisture. Applesauce makes them a bit cake like, so dont overmix.
Brewed strong espresso: replace with cooled strong brewed coffee if you dont have espresso, or dissolve 1 tbsp instant espresso or instant coffee in the 3/4 cup liquid. For deeper chocolate notes add 1 tsp unsweetened cocoa powder.

Pro Tips

1) Coat the chocolate in a little of the dry mix and freeze a handful for 10 minutes before folding them in. The chilled chunks hold shape better and are less likely to all sink to the bottom, so you get melty pockets instead of one big chocolate puddle.

2) Use room temperature eggs and cooled espresso, but dont let the espresso be too cold. If it is almost fridge cold the batter can seize up and look curdled. Warm it to just below room temp for a smoother batter, then fold gently and stop when you still see a few lumps.

3) Watch the bake time, every oven is different. Start checking at 16 minutes, and if the tops are browning too fast tent loosely with foil and finish baking at a slightly lower rack. You want moist crumbs on the tester not raw batter, otherwise they dry out fast.

4) Glaze while the muffins are warm but not hot and keep the glaze thick at first. If it is too thin it soaks in and disappears, too thick and it cracks. Thin with tiny splashes of milk to get the look you want. Store cooled muffins in an airtight container with a piece of parchment between layers so the glaze doesnt stick.

Espresso Chocolate Chunk Muffins With Espresso Cream Glaze Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I just pulled a batch of Espresso Chocolate Chunk Muffins with Espresso Cream Glaze and the Espresso Muffins are ridiculously chocolate-forward and dangerously caffeinated, so keep scrolling.

Servings

servings

Calories

342

kcal

Equipment: 1. 12-cup muffin tin (or two 6-cup tins) lined with paper liners or greased
2. Mixing bowls, one large and one medium
3. Whisk for dry and wet mixes (or a fork will do)
4. Rubber spatula or wooden spoon for folding batter
5. Measuring cups and spoons (including a tablespoon and teaspoon)
6. Liquid measuring cup for espresso, oil and milk
7. Scoop or large spoon to portion batter into cups
8. Small bowl and spoon for dissolving espresso for the glaze
9. Wire cooling rack
10. Toothpick for testing doneness and a pastry brush or spoon to apply glaze

Ingredients

2 cups (240 g) all purpose flour
3/4 cup (150 g) granulated sugar
2 tsp baking powder
1/2 tsp salt
1 tbsp instant espresso powder (for the batter)
1 1/2 cups chocolate chunks or chopped semi sweet chocolate (about 8 oz)
2 large eggs, room temperature
1/3 cup (80 ml) neutral oil like canola or melted unsalted butter
1/2 cup sour cream or plain Greek yogurt
3/4 cup (180 ml) brewed strong espresso, cooled
1 tsp vanilla extract
For the espresso cream glaze: 1 cup (120 g) powdered sugar
1 tbsp instant espresso powder dissolved in 1 to 2 tbsp hot water
2 tbsp milk or heavy cream, plus more to thin if needed
1/4 tsp vanilla extract
a pinch of salt

Directions

Preheat oven to 400°F (200°C). Line a 12 cup muffin tin with papers or grease well. In a large bowl whisk together 2 cups (240 g) all purpose flour, 3/4 cup (150 g) granulated sugar, 2 tsp baking powder, 1/2 tsp salt and 1 tbsp instant espresso powder for the batter.
Stir the chocolate: fold in 1 1/2 cups chocolate chunks or chopped semi sweet chocolate so they get coated in flour a bit, this helps them not all sink to the bottom.
Mix wet ingredients in a separate bowl: whisk 2 large eggs (room temperature), 1/3 cup (80 ml) neutral oil or melted unsalted butter, 1/2 cup sour cream or plain Greek yogurt, 3/4 cup (180 ml) brewed strong espresso cooled, and 1 tsp vanilla extract until smooth.
Make the batter: pour the wet into the dry and stir gently until just combined. Don’t overmix, a few lumps are fine. Overworking will give you tough muffins.
Fold in the chocolate chunks if you didn’t add them earlier and scrape the batter into the prepared muffin cups, filling them about 3/4 full.
Bake on the middle rack for 18 to 22 minutes or until a toothpick inserted in the center comes out with moist crumbs but not raw batter. If tops brown too fast tent with foil. Let muffins cool in the tin 5 minutes, then transfer to a wire rack.
While muffins cool, make the espresso cream glaze: dissolve 1 tbsp instant espresso powder in 1 to 2 tbsp hot water (start with 1 tbsp), then whisk into 1 cup (120 g) powdered sugar. Add 2 tbsp milk or heavy cream, 1/4 tsp vanilla extract and a pinch of salt. Whisk until smooth, add a little more milk if too thick or more powdered sugar if too thin.
Drizzle or brush the glaze over warm but not piping hot muffins so it sets nicely. If you want a stronger coffee hit add the extra dissolved espresso water.
Let glaze set for a few minutes before serving. Store cooled muffins in an airtight container at room temp for 2 days or freeze for longer. Reheat briefly if you like them warm.
Quick tips: use room temperature eggs and cooled espresso so batter mixes evenly, don’t overfill cups to avoid overflow, and coat chocolate in the dry mix so the chunks stay distributed.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.