Chocolate espresso muffins

Chocolate espresso muffins

Usually I bake at nights and I have no idea what is behind my late night baking obsession. The other night I made these chocolate espresso muffins. A bit of chocolate at night never hurts anyone, right?

The result of this unplanned baking was much better than I expected. Today I made these beautiful muffins again because I wanted to shoot them and share with you this simple tasty recipe. I tried two different versions. Yesterday I made them with oat flour and today I used spelt flour as I ran out of oats. Both times they came out perfectly, so feel free to use whatever type of flour you prefer. I hope you’ll love these moist chocolatey muffins!

espresso muffins

espresso muffins 1


Makes 12 large muffins

  • 230g/ 8.1oz flour of your choice (spelt, oat, rye…but I wouldn’t experiment with coconut flour due to its dryness)
  • 80g/ 2.8 oz walnuts
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp ground coffee
  • 50g/ 1.7oz butter or coconut oil
  • 100ml or 1/3 cup milk
  • 150ml or 2/3 cup espresso
  • 7 tbsp honey or maple syrup (add more if you want, it depends on your personal taste)
  • 1 big egg
  • 100g chocolate
  • Optional: 5tbsp chocolate protein powder or seeds of your choice


  • 100g chocolate
  • handful of chopped walnuts

espresso muffins 4


  1. About an hour before baking, make the espresso and let it cool completely.
  2. Preheat the oven to 392F/ 200ºC. Line a muffin pan with paper liners or grease the pan with oil or butter.
  3. Grind walnuts in a food processor until they become a fine powder. Chop the chocolate into small pieces.
  4. In a big bowl, mix together flour, ground walnuts, baking powder, baking soda, ground coffee and pieces of chocolate.
  5. In a small saucepan, melt the butter over medium-high heat. Then combine with the cooled espresso, honey, milk and egg. Whisk it all together.
  6. Pour wet ingredients into dry and mix until just combined. If the dough is too wet, add more flour. Divide the batter into the muffin tins. Bake for 17-20 minutes.
  7. Melt the chocolate over a hot water-bath, stirring occasionally. Chop walnuts into small pieces. Pour the melted chocolate over the muffins and sprinkle them with pieces of nuts.

espresso muffins 3

One Comment

  1. These are the most delicious muffins I have ever eaten 😉 The sweet taste of chocolate and favourite combo :)

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