Chocolate Espresso Muffins | Bakery-Style Double Chocolate Muffins

Rich chocolate, espresso, melty chocolate chunks AND chocolate espresso streusel. ☕️🍫🤎 These Bakery-Style Chocolate Espresso Muffins are tall, soft and deeply chocolatey with just enough espresso to intensify the chocolate flavor. They’re loaded with chopped chocolate and finished with a buttery chocolate espresso streusel for that bakery-style top. Perfect with a cup of coffee — because apparently there wasn’t already enough coffee involved. 😂☕️ 🍫 Chocolate Espresso Muffins Makes: 12 muffins Oven: 425°F → 350°F Chocolate Espresso Streusel 60g all-purpose flour 50g light brown sugar 12g Dutch-process cocoa powder 1 tsp instant espresso powder ¼ tsp fine sea salt 45g unsalted butter, melted 30g semisweet or dark chocolate, finely chopped Combine the flour, brown sugar, cocoa powder, espresso powder and salt. Add the melted butter and mix until clusters form, then fold in the chopped chocolate. Refrigerate while you prepare the muffin batter. Chocolate Espresso Muffins Dry Ingredients 240g all-purpose flour 60g Dutch-process cocoa powder 2 tsp instant espresso powder 1½ tsp baking soda ½ tsp baking powder ¾ tsp fine sea salt Wet Ingredients 120g unsalted butter, melted and cooled 170g light brown sugar 70g granulated sugar 2 large eggs 180g sour cream or full-fat Greek yogurt 120g whole milk 2 tsp vanilla extract or vanilla bean paste Chocolate 170g semisweet or dark chocolate, roughly chopped 30–40g additional chopped chocolate for topping Instructions Preheat the oven to 425°F and line a 12-cup muffin pan. In a bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, baking powder and salt. In a separate large bowl, whisk together the melted butter, brown sugar and granulated sugar. Add the eggs, sour cream, milk and vanilla and whisk until smooth. Add the dry ingredients to the wet and gently fold until the batter is almost combined. Fold in the 170g chopped chocolate, being careful not to overmix. Divide the batter between the muffin cups, filling them nearly to the top. Top generously with the reserved chocolate and Chocolate Espresso Streusel. Bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F and continue baking for approximately 14–18 minutes, or until the muffins are set and a toothpick inserted into the center comes out with moist crumbs rather than wet batter. Allow the muffins to cool in the pan for about 8–10 minutes before transferring them to a cooling rack. Serve slightly warm for those melty chocolate pockets. ☕️🍫 If you love cozy, bakery-style recipes made from scratch, subscribe to Studio Crumb for more weekly bakes. 🤎✨ #ChocolateMuffins #EspressoMuffins #BakeryStyleMuffins #ChocolateEspresso #BakingFromScratch #StudioCrumb