These rich chocolate espresso muffins are light and airy, the perfect sweet treat. Chocolate muffin batter made with fresh espresso and AE Dairy whole chocolate milk studded with chocolate chips. Serve warm with a slather of softened butter or with your afternoon coffee! A great on the go snack the whole family will enjoy.
Highlights of the chocolate muffins:
- Quick one-bowl recipe
- Loaded with chocolatey flavor
- Family favorite
- Light & airy texture
- Done in about 30 minutes
- Can be made without a stand or hand mixer
- Espresso adds a rich flavor
- Simple ingredients
AE Dairy’s whole chocolate milk adds extra chocolate flavor while creating a light and airy texture. Even better, once your muffins are done they go great with a big glass of chocolate milk!
If you like these Rich Chocolate Espresso Muffins, you’ll love these other easy recipes…
One-Bowl Chocolate Chunk Banana Muffins
Bakery Style Blueberry Muffins
Cinnamon Sugar Apple Cider Muffins
First Steps:
- Combine oil and sugar, whisk to combine
- Add in eggs, milk, espresso, and vanilla
- Combine dry ingredients in a separate bowl
Pro tips & tricks for perfect muffins:
- Line or grease your muffin pan so nothing sticks
- Don’t overmix muffin batter
- Fill muffin cups 2/3rds full so they do not bake over
- Top with extra chocolate chunks or chips before baking
- Allow to cool on a wire rack so the bottoms don’t get soggy
- Top with flaky sea salt and a smear of peanut butter or honey
Grocery Store List & Substitutions:
- Vegetable Oil
- Granulated Sugar
- Whole eggs, room temperature
- Vanilla extract
- AE Dairy Whole Chocolate Milk, or use white milk
- Fresh brewed espresso, cooled, could substitute cooled coffee for a milder taste
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Kosher Salt
- Semi-sweet chocolate chips, or substitute dark chocolate or milk chocolate
Second Steps:
- Fold dry ingredients into wet ingredients
- Add in chocolate chips
Tools I used for this easy chocolate recipe:
- Pyrex Mixing Bowl Set – I love this set of nesting bowls.
- Rubber Spatula – a must for any home baker! Perfect for scrapping batter out of the mixing bowl.
- Non-stick Muffin Tin – just one of those pans you need!
- White Paper Liners – good basic muffin or cupcake liners to have on hand
Serve your fresh muffins warm with a slather of softened butter or peanut butter. These go great with a glass of milk or cup of coffee – they also make a quick on the go snack! If you don’t have espresso, use instant coffee to make a strong ounce.
Can I freeze these Chocolate Espresso Muffins?
Absolutely! These do great in the freezer, bake according to the recipe and allow to cool completely. Transfer to an airtight bag or container and keep in the freezer for 5-6 months. Simply take out as many muffins as desired and allow to come to room temperature or microwave, and enjoy! I suggest making a double batch if you plan to freeze some!
Try these other easy AE Dairy Recipes!
Easy 2 Ingredient Frosted Lemonade
Creamy Cottage Cheese Mashed Potatoes Recipe
Edible Cottage Cheese Chocolate Chip Cookie Dough
Delicious Buffalo Chicken Egg Rolls in the Air Fryer
3 Ingredient No-Churn Banana Frozen Yogurt
Final Steps:
- Fill muffin cups 2/3rds full with batter
- Top with extra chocolate
- Bake until set
Instructions for the Rich Chocolate Espresso Muffins:
- Preheat oven to 350 degrees. Line or grease a muffin tin, set aside.
- In a large mixing bowl, combine the sugar and oil, whisk well to combine. Add in the milk, espresso, eggs, and vanilla and whisk again until smooth.
- In a separate mixing bowl combine the flour, cocoa powder, salt, and baking soda, stir to mix. Add the dry ingredients into the wet ingredients, mix until smooth. Fold in the chocolate chips, if desired set a few aside to top the muffins with. Using a measuring spoon or a portion scoop, scoop batter into the prepared muffin tin, filling each one 2/3rds of the way full. Top with reserved chocolate chips if desired.
- Bake at 350 degrees F, for 20-25 minutes, or until a toothpick inserted comes out clean. Transfer to a wire rack to cool and enjoy.
Rich Chocolate Espresso Muffins
Equipment
- Muffin Tin
Ingredients
- 1/2 cup Vegetable Oil
- 3/4 cup Granulated Sugar
- 2 Whole eggs, room temperature
- 1 tbsp Vanilla extract
- 1/2 cup AE Dairy Whole Chocolate Milk
- 1 oz. Fresh brewed espresso, cooled
- 2 cups All-purpose flour
- 1/2 cup Unsweetened cocoa powder
- 1 tsp Baking soda
- 1/2 tsp Salt
- 8 oz. Semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Line or grease a muffin tin, set aside.
- In a large mixing bowl, combine the sugar and oil, whisk well to combine. Add in the milk, espresso, eggs, and vanilla and whisk again until smooth.
- In a separate mixing bowl combine the flour, cocoa powder, salt, and baking soda, stir to mix. Add the dry ingredients into the wet ingredients, mix until smooth. Fold in the chocolate chips, if desired set a few aside to top the muffins with. Using a measuring spoon or a portion scoop, scoop batter into the prepared muffin tin, filling each one 2/3rds of the way full. Top with reserved chocolate chips if desired.
- Bake at 350 degrees F, for 20-25 minutes, or until a toothpick inserted comes out clean. Transfer to a wire rack to cool and enjoy.
Nutrition
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