Espresso Chocolate Chunk Muffins
There’s something about muffins that feels instantly comforting. Warm, soft, and perfectly handheld—they’re a hug in baked form. But sometimes, a regular muffin just won’t do. Sometimes, you want a little drama, a little sparkle, and a flavor that makes you pause mid-bite. That’s exactly how these Espresso Chocolate Chunk Muffins came to be.
The idea started with coffee. I’ve always loved how espresso enhances chocolate, adding depth and a subtle bitterness that makes the chocolate taste even richer. Pairing it with chunks of high-quality chocolate seemed obvious, but I didn’t want a dense, heavy muffin. I wanted something soft, tender, and a little airy—a muffin that feels indulgent but not overwhelming.
Turbinado Sugar Topping: The Magic Touch
And then there’s the topping. A sprinkle of turbinado sugar transforms the muffins from ordinary to extraordinary. As they bake, the sugar caramelizes slightly, creating a sparkling, crunchy crown on each muffin. That little touch makes every bite just a bit more special, a little more celebratory. It’s the kind of detail that makes you feel like you’re enjoying something truly crafted with care.
Mixing the batter is simple, but it’s the smells that make it magic. As the chocolate chunks melt slightly into the coffee-scented sponge, the kitchen fills with a warm, inviting aroma. When they come out of the oven, golden and crackling on top, you can’t help but reach for one immediately. A little morning pick-me-up, an afternoon treat, or a sweet indulgence with your coffee—these muffins work for every occasion.
Soft, chocolatey, and infused with espresso, each bite is perfectly balanced with that crunchy sugar topping. They’re approachable enough for a weekday treat but feel like a special bakery find, made right in your own kitchen. The combination of tender cake, gooey chocolate, subtle espresso, and caramelized sugar keeps you coming back for more. Honestly, these are the kind of muffins you make again and again, because they’re just that good.
Espresso Chocolate Chunk Muffins
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup whole milk
- ¼ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 tbsp instant espresso powder
- 1 cup dark chocolate chunks
- 2 tbsp turbinado sugar
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together 2 cups all-purpose flour, ½ cup granulated sugar, 2 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.2 cups all-purpose flour, ½ cup granulated sugar, 2 tsp baking powder, ½ tsp baking soda, ¼ tsp salt, 1 tbsp instant espresso powder
- In another bowl, whisk ¾ cup whole milk, ¼ cup vegetable oil, 2 large eggs, 2 tsp vanilla extract, and 1 tbsp instant espresso powder until combined.¾ cup whole milk, ¼ cup vegetable oil, 2 large eggs, 2 tsp vanilla extract
- Pour wet ingredients into dry ingredients and gently fold until just combined. Do not overmix. Fold in the c1 cup dark chocolate chunks .1 cup dark chocolate chunks
- Divide batter evenly among the 12 muffin cups. Sprinkle the tops generously with 2 tbsp turbinado sugar for a crunchy, sparkling topping.2 tbsp turbinado sugar
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
