I finally perfected Espresso Chocolate Chunk Muffins with an Espresso Cream Glaze and will share the single trick that turns them into a must-try for fans of Espresso Muffins.

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I wake up thinking about bold flavors, not gentle mornings, so I made these Espresso Chocolate Chunk Muffins. The instant espresso powder gives a sneaky, grown-up wake-up call while big chocolate chunks collapse into melty, messy pockets.

The espresso cream glaze puddles on top and somehow makes the whole thing look deliberate, like you meant to be decadent. I’ll warn you, they vanish fast; I keep promising myself only one and then fail.

If you like coffee and chocolate playing loud together, these Espresso Muffins are worth sneaking into your day.

Ingredients

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All purpose flour: mostly carbs, gives structure, not very nutritious but filling.
Unsweetened cocoa powder: adds chocolate flavor, has fiber and antioxidants, bitter not sweet.
Instant espresso or strong espresso: boosts coffee flavor, contains caffeine, few calories.
Eggs: provide protein and fat, help bind and lift the muffin, adds richness.
Buttermilk: tangy, gives moisture and tender crumb, adds a little protein.
Vegetable oil: keeps muffins moist, adds fat but no fiber or protein.
Chocolate chunks: make it sweet and melty, add fat and some carbs.
Sugars: granulated brown and powdered give sweetness, caramel notes, mostly empty calories.

Ingredient Quantities

2 cups (250 g) all purpose flour

1/2 cup (50 g) unsweetened cocoa powder

3/4 cup (150 g) granulated sugar

1/4 cup (55 g) packed light brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 tablespoon instant espresso powder

1/4 cup (60 ml) strong brewed espresso or very strong coffee

2 large eggs

1 cup (240 ml) buttermilk

1/2 cup (120 ml) vegetable oil or neutral oil

1 teaspoon vanilla extract

1 1/2 cups (about 260 g) chocolate chunks or chopped semisweet chocolate

coarse turbinado sugar for sprinkling, optional (about 2 tablespoons)

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

For the espresso cream glaze: 2 tablespoons strong brewed espresso

For the espresso cream glaze: 1 tablespoon heavy cream or milk

For the espresso cream glaze: 1/2 teaspoon vanilla extract

For the espresso cream glaze: pinch of salt

How to Make this

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1. Preheat oven to 375 F (190 C). Line a 12 cup muffin tin with paper liners or grease well, and set a rack in the middle of the oven.

2. Dissolve the 1 tablespoon instant espresso powder into the 1/4 cup (60 ml) strong brewed espresso so it gets really intense, then let cool slightly.

3. In a large bowl whisk together 2 cups (250 g) all purpose flour, 1/2 cup (50 g) unsweetened cocoa powder (sift if lumpy), 3/4 cup (150 g) granulated sugar, 1/4 cup (55 g) packed light brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt.

4. In another bowl whisk the cooled espresso mix with 2 large eggs, 1 cup (240 ml) buttermilk, 1/2 cup (120 ml) vegetable or neutral oil and 1 teaspoon vanilla extract until smooth.

5. Pour the wet into the dry and stir gently with a spatula until just combined, a few lumps are ok. Don’t overmix or the muffins will be tough.

6. Fold in 1 1/2 cups (about 260 g) chocolate chunks, reserving a few for the tops if you like a prettier muffin.

7. Divide batter among the cups, filling about 3/4 full. Sprinkle coarse turbinado sugar on top if using. Tap the pan once on the counter to release big air bubbles.

8. Bake 18 to 22 minutes until the tops are set and a toothpick comes out with a few moist crumbs. Let muffins cool in the pan 5 minutes then transfer to a wire rack to cool completely before glazing.

9. For the espresso cream glaze whisk 1 cup (120 g) confectioners sugar with 2 tablespoons strong brewed espresso, 1 tablespoon heavy cream or milk, 1/2 teaspoon vanilla extract and a pinch of salt until smooth. Adjust thickness with more sugar or a splash more cream.

10. Drizzle the glaze over cooled muffins, let set for a few minutes, then serve. Store in an airtight container for 2 days or refrigerate for up to 5 days.

Equipment Needed

1. Oven
2. 12 cup muffin tin plus paper liners or nonstick spray
3. Two mixing bowls (one large for dry one for wet)
4. Whisk
5. Rubber spatula
6. Measuring cups and spoons and a liquid measuring cup
7. Fine mesh sieve or sifter for the cocoa
8. Ice cream scoop or large spoon to portion the batter
9. Wire cooling rack
10. Small bowl and whisk or fork for the glaze

FAQ

Can I use regular brewed coffee instead of espresso? Yes. Use very strong brewed coffee in the same 1/4 cup amount called for. If you don't have the instant espresso powder, boost the brewed coffee to about 1/3 cup or add an extra teaspoon or two of very concentrated coffee. It won't be quite as bold as real espresso but still tasty.

What can I use instead of buttermilk? No buttermilk no problem. Stir 1 tablespoon white vinegar or lemon juice into 1 cup milk, let it sit 5 minutes till it thickens, then use that. You can also use plain yogurt or sour cream thinned with a little milk, same amount. Works great.

How do I stop the chocolate chunks from sinking? Toss the chunks with a tablespoon of flour before folding them in, and fold gently at the end. A slightly thicker batter helps too. Freezing the chunks for 10 minutes before adding them can also slow sinking, trust me.

Can I swap the oil for butter or reduce the fat? Yes you can swap equal parts melted unsalted butter for the oil, but muffins will be a touch less moist and may brown faster. If you want lower fat, replace half the oil with applesauce, but texture will change and they won't be quite as tender.

How should I store and reheat these muffins? Keep at room temp in an airtight container for up to 2 days, or refrigerate up to 5 days. For longer keep, freeze wrapped individually up to 3 months. Reheat from frozen in a 325 F oven for 10-15 minutes or microwave 15-30 seconds. Glaze might crack after freezing, you can drizzle fresh glaze after reheating.

Muffins came out too dense or sunk in the middle, what went wrong? Most likely overmixing the batter or old/weak baking powder or soda. Mix just till the dry streaks are gone, and use fresh leavening. Also don't open the oven for at least 15 minutes while they set. If centers are underbaked they'll sink, so check with a toothpick and add a few minutes if needed.

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

All purpose flour: try whole wheat pastry flour cup for cup, it will be a bit denser and nuttier but still good; or use a gluten free cup for cup baking blend, just make sure it already has xanthan gum or add about 1/2 teaspoon per cup.
Buttermilk: make a quick swap by adding 1 tablespoon vinegar or lemon juice to 1 cup milk and let sit 5 minutes, or thin plain yogurt with milk roughly 3/4 cup yogurt plus 1/4 cup milk to equal 1 cup.
Vegetable oil: use melted butter cup for cup for a richer taste, just cool it a little before mixing; or replace half the oil with unsweetened applesauce (so 1/4 cup applesauce plus 1/4 cup oil) for lower fat, you can go all applesauce but texture changes.
Instant espresso powder: use the same amount of instant coffee granules dissolved in the hot liquid, or skip the powder and bump the strong brewed espresso by an extra tablespoon and add a little vanilla to keep the flavor balanced.

Pro Tips

1) Measure the flour right, dont scoop straight from the bag. Spoon it into your cup then level it off or even better, use a scale. Too much flour makes the muffins dry and heavy, you’ll notice the difference.

2) Amp up the coffee flavor by dissolving the espresso powder into hot, strong coffee first and letting it cool a bit before mixing in. It really wakes up the chocolate and stops the espresso from tasting grainy, trust me.

3) Fold gently and stop when you still see a few streaks, overmixing will make them tough. The batter should be a little lumpy not glass-smooth, and dont panic if it’s thicker than pancake batter.

4) Save some chocolate chunks for the tops and sprinkle coarse sugar for crunch, it makes them look bakery-fancy. Let the muffins cool completely before glazing, and thin the glaze with a splash more coffee or milk if it wont drizzle. Store airtight at room temp for a day or two, or chill and warm briefly in the microwave to revive them.

Espresso Chocolate Chunk Muffins With Espresso Cream Glaze Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I finally perfected Espresso Chocolate Chunk Muffins with an Espresso Cream Glaze and will share the single trick that turns them into a must-try for fans of Espresso Muffins.

Servings

servings

Calories

420

kcal

Equipment: 1. Oven
2. 12 cup muffin tin plus paper liners or nonstick spray
3. Two mixing bowls (one large for dry one for wet)
4. Whisk
5. Rubber spatula
6. Measuring cups and spoons and a liquid measuring cup
7. Fine mesh sieve or sifter for the cocoa
8. Ice cream scoop or large spoon to portion the batter
9. Wire cooling rack
10. Small bowl and whisk or fork for the glaze

Ingredients

2 cups (250 g) all purpose flour
1/2 cup (50 g) unsweetened cocoa powder
3/4 cup (150 g) granulated sugar
1/4 cup (55 g) packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 tablespoon instant espresso powder
1/4 cup (60 ml) strong brewed espresso or very strong coffee
2 large eggs
1 cup (240 ml) buttermilk
1/2 cup (120 ml) vegetable oil or neutral oil
1 teaspoon vanilla extract
1 1/2 cups (about 260 g) chocolate chunks or chopped semisweet chocolate
coarse turbinado sugar for sprinkling, optional (about 2 tablespoons)
For the espresso cream glaze: 1 cup (120 g) confectioners sugar
For the espresso cream glaze: 2 tablespoons strong brewed espresso
For the espresso cream glaze: 1 tablespoon heavy cream or milk
For the espresso cream glaze: 1/2 teaspoon vanilla extract
For the espresso cream glaze: pinch of salt

Directions

Preheat oven to 375 F (190 C). Line a 12 cup muffin tin with paper liners or grease well, and set a rack in the middle of the oven.
Dissolve the 1 tablespoon instant espresso powder into the 1/4 cup (60 ml) strong brewed espresso so it gets really intense, then let cool slightly.
In a large bowl whisk together 2 cups (250 g) all purpose flour, 1/2 cup (50 g) unsweetened cocoa powder (sift if lumpy), 3/4 cup (150 g) granulated sugar, 1/4 cup (55 g) packed light brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt.
In another bowl whisk the cooled espresso mix with 2 large eggs, 1 cup (240 ml) buttermilk, 1/2 cup (120 ml) vegetable or neutral oil and 1 teaspoon vanilla extract until smooth.
Pour the wet into the dry and stir gently with a spatula until just combined, a few lumps are ok. Don’t overmix or the muffins will be tough.
Fold in 1 1/2 cups (about 260 g) chocolate chunks, reserving a few for the tops if you like a prettier muffin.
Divide batter among the cups, filling about 3/4 full. Sprinkle coarse turbinado sugar on top if using. Tap the pan once on the counter to release big air bubbles.
Bake 18 to 22 minutes until the tops are set and a toothpick comes out with a few moist crumbs. Let muffins cool in the pan 5 minutes then transfer to a wire rack to cool completely before glazing.
For the espresso cream glaze whisk 1 cup (120 g) confectioners sugar with 2 tablespoons strong brewed espresso, 1 tablespoon heavy cream or milk, 1/2 teaspoon vanilla extract and a pinch of salt until smooth. Adjust thickness with more sugar or a splash more cream.
Drizzle the glaze over cooled muffins, let set for a few minutes, then serve. Store in an airtight container for 2 days or refrigerate for up to 5 days.

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.