Chocolate Espresso Muffins (aka Get Your Ass Outta Bed Muffins)

These chocolate espresso muffins double as excellent cupcakes. We load in heaps of chocolate chips + espresso and call it breakfast on-the-go.
Chocolate Espresso Muffins Recipe by Rebecca Firth | DisplacedHousewife

Hey Beautiful! How are you? How’s the weekend treating you? I made us chocolate espresso muffins that doubles as an excellent cupcake. We load in heaps of chocolate chips + espresso and call it breakfast on-the-go. The espresso comes in the form of fresh-brewed espresso + finely ground espresso…in a pinch you could use some strong-brewed coffee in its place. So no worries there.

My days have been filled with heaps of planning for The Cookie Book — we are just one month from release day and I can hardly wait to share it. Frankly, I worked my ass off for a really long time and now I feel like we just get to party and clink wine glasses and small talk butter and sugar. Not sure life gets much better.

There are lots of logistical things happening now, like organizing signings and parties and events and giveaways (see below) and lots of fun stuff. There will be a chocolate chip cookie baking class in Brooklyn (so looking forward to this…you have no idea), Lucini is throwing a swanky little release party (which I’m so flipping excited about) and there will be signings in NY, LA, SF, OC and maybeeeee Chicago and Portland. Keep an eye on Chocolate Espresso Muffins Recipe by Rebecca Firth | DisplacedHousewife

Chocolate Espresso Muffins Recipe by Rebecca Firth | DisplacedHousewife
Chocolate Espresso Muffins Recipe by Rebecca Firth | DisplacedHousewife
Chocolate Espresso Muffins Recipe by Rebecca Firth | DisplacedHousewife

Chocolate Espresso Muffins Recipe by Rebecca Firth | DisplacedHousewife

Chocolate Espresso Muffins Recipe by Rebecca Firth | DisplacedHousewife

Chocolate Espresso Muffins
(aka Get Your Ass Outta Bed Muffins)

Makes 15 Muffins

INGREDIENTS

For the Cakes

  • ½ cup unsalted butter, melted
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed 
  • 2 large eggs, room temperature
  • 1 tablespoon fresh-brewed espresso or strong coffee
  • 2 teaspoons real vanilla extract
  • 1 1/3 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon finely ground espresso*
  • 3/4 teaspoon sea salt
  • 1 cup buttermilk, shaken and at room temperature
  • 7 ounces dark chocolate chips

*I use a Nespresso espresso pod for this. You could sub in any finely ground coffee or as noted in the comments below, espresso powder.

INSTRUCTIONS

  1. Preheat the oven to 375F and place a rack in the top 1/3 of the oven, at least 6-inches from the heat source. Grease a regular muffin tin or use muffin liners.
  2. In a large bowl, whisk together the butter, granulated sugar, brown sugar, eggs, espresso and vanilla until completely blended together.
  3. In a medium bowl whisk together the flour, cocoa powder, baking soda, baking powder, ground espresso and sea salt. Alternate adding the flour mixture and the buttermilk into the butter mixture in two batches, ending with the buttermilk. Stir until barely combined and you still see streaks of flour. Fold in the chocolate chips, reserving about 3 tablespoons of chocolate chips for the tops of the muffins. Scoop the batter into the muffin liners and fill until just barely ¾ full. Let the muffins sit for 15 minutes before putting in the oven; this helps them get a wee more rise (and is optional). 
  4. Coarsely chop the 3 tablespoons of chocolate that you set aside and sprinkle over the tops of the espresso muffins.
  5. Bake for 15 minutes in the top third of the oven or until a toothpick comes out clean. You want the tops to be puffed up. For best results, bake one tin at a time.
  6. Let cool in the muffin tin for about 10ish minutes, then use a butter knife to help get them out to finish cooling on a rack.
  7. Thank you for making these espresso muffins!! Tag me on social @displacedhousewife #displacedhousewife so that I can see your beautiful creations!!!

 

Chocolate Espresso Muffins Recipe by Rebecca Firth | DisplacedHousewife

Chocolate Espresso Muffins Recipe by Rebecca Firth | DisplacedHousewife

ON MY MIND

*First, WordPress changed its interface for inputting blog posts and I’m really digging the photo thing and I am loathing the formatting. It feels stiff. And I can’t figure out how to make a bulleted list unless I copy and paste from Word or Google and ain’t NOBODY got time for that.

*If you’re looking for something simple, fluffy, funny and easy to watch, might I suggest The Good Place on Netflix? 

*I really want to talk about what is happening with The Affair but I don’t want to blow it for anyone that isn’t caught up but HOLY SHIT.

*Feeling excited for fall. I’m already thinking about all the things I get to make with pumpkins and apples. Do you love me or hate me for this?

OK, that’s all I got. PEACE.

Rebecca xoxoxo

Chocolate Espresso Muffins (aka Get Your Ass Outta Bed Muffins)

These chocolate espresso muffins double as excellent cupcakes. We load in heaps of chocolate chips + espresso and call it breakfast on-the-go.
4.75 from 4 votes
Print Pin Rate
Course: Muffins
Cuisine: Breakfast
Servings: 15 muffins

Ingredients

  • ½ cup unsalted butter melted
  • ½ cup granulated sugar
  • ¼ cup light brown sugar packed
  • 2 large eggs room temperature
  • 1 tablespoon fresh-brewed espresso or strong coffee
  • 2 teaspoons real vanilla extract
  • 1 1/3 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon finely ground espresso*
  • 3/4 teaspoon sea salt
  • 1 cup buttermilk shaken and at room temperature
  • 7 ounces dark chocolate chips

Instructions

  • Preheat the oven to 375F and place a rack in the top 1/3 of the oven, at least 6-inches from the heat source. Grease a regular muffin tin or use muffin liners.
  • In a large bowl, whisk together the butter, granulated sugar, brown sugar, eggs, espresso and vanilla until completely blended together.
  • In a medium bowl whisk together the flour, cocoa powder, baking soda, baking powder, ground espresso and sea salt. Alternate adding the flour mixture and the buttermilk into the butter mixture in two batches, ending with the buttermilk. Stir until barely combined and you still see streaks of flour. Fold in the chocolate chips, reserving about 3 tablespoons of chocolate chips for the tops of the muffins. Scoop the batter into the muffin liners and fill until just barely ¾ full. Let the muffins sit for 15 minutes before putting in the oven; this helps them get a wee more rise (and is optional).
  • Coarsely chop the 3 tablespoons of chocolate that you set aside and sprinkle over the tops of the espresso muffins.
  • Bake for 15 minutes in the top third of the oven or until a toothpick comes out clean. You want the tops to be puffed up. For best results, bake one tin at a time.
  • Let cool in the muffin tin for about 10ish minutes, then use a butter knife to help get them out to finish cooling on a rack.

Notes

*I use a Nespresso espresso pod for this. You could sub in any finely ground coffee or as noted in the comments below, espresso powder.
Thanks for baking with me! Please tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo

 

 

 

 

 

 

 

 

 

 

 

 

 

34 Comments

  • Lolly October 31, 2020 at 10:02 PM

    4 stars
    These were fun to make and they baked up beautifully. I loved the idea of letting the batter “rest” before putting them in the oven. The texture is lovely moist and the fragrance is absolutely decadent.
    I know these are a breakfast muffin so they aren’t as sweet but my brain is telling my taste buds to expect sweeter. I may add a tad more sugar next time. But wow, these are classy.

    Reply
    • Rebecca Firth November 1, 2020 at 1:40 AM

      Hi Lolly! I’m so happy you liked them!!! For extra sweetness you could also sprinkle a bit of granulated or Demerara sugar over the tops just prior to baking for a little extra sweetness and crunch!! xox

      Reply
  • Terri October 10, 2020 at 3:15 AM

    5 stars
    These were wonderful! Fabulous texture, so chocolatey and not too sweet. After reading some comments where bakers had trouble with their muffin domes collapsing, I baked them at 400 degrees for the first 5 minutes, then turned the oven down to 375. That always works for cupcakes too. I brought these to work and they were VERY popular. No one tasted the coffee outright but it certainly intensified the chocolate.

    Reply
    • Rebecca Firth October 10, 2020 at 3:11 PM

      Hi Terri — That’s a great note about that first blast of heat, thank you! I am SO HAPPY that you and your coworkers liked them. It’s been several years since I posted this recipe and I still love them so much!!!
      R xoxo

      Reply
  • Content April 22, 2020 at 6:45 PM

    Yum….I didn’t have espresso so I used finely ground dark roast coffee nor did I have buttermilk and used 2% Lactaid Milk (added vinegar to make buttermilk). Although, we enjoyed, I needed a little more coffee taste in them. Definitely, will make again but with espresso!

    Reply
    • Rebecca Firth April 25, 2020 at 3:07 PM

      I’m so glad that you like these! Thanks for the notes on your edits. Let me know how you like them with the espresso!! xo

      Reply
  • Madeleine January 11, 2020 at 6:01 PM

    5 stars
    Flavor is wonderful, yet somehow mine fell dramatically as they cooled (and honestly never had the gorgeous mound I want/you have). I frequently have this trouble with muffins. Any tips?

    Reply
    • Rebecca Firth January 13, 2020 at 2:31 PM

      HI Madeleine! I’m so glad you liked your flavor but I’m sorry to hear that yours fell. A couple of thoughts on that… First, the temperature of your oven could run cooler than mine — maybe they needed more time in the oven? Second, there is a chance that the batter could have been beaten too much at the butter-sugar-egg stage, that can cause baked goods to deflate. Lastly, make sure your leavening is fresh as older baking soda and/or powder can have a similar effect. I hope these tips help!! xox

      Reply
  • Laura January 9, 2019 at 2:25 AM

    I have all ingredients but the buttermilk, and would love to try this recipe sooner rather than later. Can you suggest a substitution? BTW I’ve loved every recipe I’ve tried so far!

    Reply
    • Rebecca Firth January 9, 2019 at 4:40 PM

      Hi Laura! You can measure out 1 cup of milk, take out 1 tablespoon out and then add in one tablespoon of fresh lemon juice in its place. Or, you can just substitute it with milk. I would sub in 2% or higher. Let me know how it goes. And thank you for your sweet words!!! xoxo

      Reply
    • Suzanne June 15, 2019 at 2:58 PM

      5 stars
      Made a batch of these this morning…very good! I made a couple minor changes-i used powdered buttermilk instead of the regular kind and used instant espresso powder instead of brewed coffee. These came out fabulous! Something about them reminded me of the Otis Spunkmeyer double chocolate muffins. Will make again!

      Reply
      • Rebecca Firth June 26, 2019 at 9:34 PM

        Yay! Thank you Suzanne! I’m so glad you liked them!! xoxo

        Reply
  • Anne Pik December 10, 2018 at 8:23 PM

    I made this recipe over the weekend. All I had was espresso powder & I used semi-sweet (but will definitely do dark chocolate chips next time) and can I just say AMAZING!!!!! BEST chocolate muffins I have EVER had. These are a keeper, they are professional bakery worthy & the flavor is truly wonderful! Thank you for sharing Rebecca!

    Reply
    • Rebecca Firth December 11, 2018 at 4:31 AM

      Hey Annie — thank you so much!!! It is so nice to read a comment like this. I absolutely love these muffins too and now you’re making me want to make them again soon!! xoxo

      Reply
  • Barbara November 16, 2018 at 11:18 AM

    They look a good start for breakfast!
    I will try this!

    Reply
  • Laura | Tutti Dolci September 7, 2018 at 4:38 AM

    Bring on all the espresso! These muffins are my dream! :)

    Reply
  • LoveCompassionateLee September 1, 2018 at 11:25 PM

    I feel you Rebecca! I’m ready for all thinks apple and pumpkin. TBH I made my first pumpkin pie of the season last week.

    Thanks for sharing this muffin recipe. It will be a welcomed surprise for my family on Monday morning.

    Happy Saturday
    http://www.lovecompassionatelee.com/thinkoutloud/unable-to-elevate

    Reply
  • Colette August 29, 2018 at 10:31 PM

    I’d get my ass outta bed for these !

    Reply
  • Lulu August 25, 2018 at 3:17 PM

    I love you. Baked these muffins and they are INSANE!!!! I licked the batter while they were bakig in the oven and I was BLOWN AWAY. Then I took a bite of the muffins and I almost cried. First time I try any of your recipes and I gotta say I’m IN LOVE!!!!!!! THANK YOU THEY ARE SO SO GOOOOOOOD!!!!

    Reply
    • Rebecca Firth August 25, 2018 at 4:32 PM

      PS LULU, I love you too!!!! I am so happy that you loved them — my kids and I couldn’t get enough!! Stay tuned, I have another muffin recipe going up any second and it’s a good one!!!! xoxo

      Reply
  • Traci | Vanilla And Bean August 22, 2018 at 12:51 PM

    I can imagine after all your hard work, you’ll want to take a year off – a year long vacation (!!) Can you imagine?! So excited for your release… it must feel amazing! Now, these muffins… with the espresso – get my ass outta bed!? Yes please! Love all that chocolate goodness. And no, I’ve not installed the new WP editor. I’m scared :/

    Reply
    • Rebecca Firth August 23, 2018 at 1:07 PM

      I already have Thanksgiving and Christmas blocked off for long breaks — I can hardly wait!!! xoxo

      Reply
  • Mary Ann | The Beach House Kitchen August 20, 2018 at 9:46 PM

    I’d definitely get my ass outta bed for one of these Rebecca! Need my caffeine! Can’t wait to whip up a batch! Ordered my signed copy!! Counting the days love! May need to day trip it to Brooklyn for that cookie baking class! Sounds so fun!

    Reply
    • Rebecca Firth August 23, 2018 at 1:09 PM

      Ohhh, I love that you ordered a signed copy!!! I hope I can see you when I’m in NY — that would be amazing!!! xoxo

      Reply
  • Ana August 19, 2018 at 12:51 PM

    Yummy! Is instant expresso powder or other type? Thanks

    Reply
    • Rebecca Firth August 19, 2018 at 1:37 PM

      That’s an excellent question!! I use a Nespresso espresso pod…so it’s actual finely ground espresso bean. You could use any really finely ground coffee or omit. I haven’t tested these with espresso powder, but I’m guessing in a pinch you could 1-2 teaspoons in place of the ground espresso. I’ll add a note above. Thank you! xo.

      Reply
  • Shiv August 19, 2018 at 7:28 AM

    Love these but when do you add in the espresso powder? :)

    Reply
    • Rebecca Firth August 19, 2018 at 8:06 AM

      Hi Shiv! Thank you for the note!! You add it in with the dry ingredients!! I hope you love them!! xox

      PS Just a quick note…it’s finely ground espresso, not powder. Although if you look at the comment above, you could sub that in in a pinch!

      Reply
  • Sabell August 19, 2018 at 5:54 AM

    Yum! These look amazing, Thank you! I think they’ll be putting me to bed as well ;) .. cocoa café dreams.

    Reply
    • Rebecca Firth August 19, 2018 at 6:12 AM

      Thank you so much!! I hope they give you heaps of sweet dreams!!!

      Reply

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