Have your coffee and eat it too with these dense, moist dark chocolate espresso muffins. These muffins, made with ground coffee beans, cocoa powder, and coconut milk are fully dairy-free, gluten-free and incredibly rich and moist without any refined sugar!
Everyone needs a bit of a morning pick-me-up, and whether you’re a coffee aficionado or an occasional sipper, these espresso muffins will put a bit of pep in your step. They’re a bit sweet, thanks to coconut sugar and chocolate chips, but this is a take-on-the-go breakfast that won’t have you crashing from a sugar high by lunch time.
How To Make Chocolate Espresso Muffins
You can easily make these dairy-free muffins gluten-free, or you can use regular all-purpose flour. The method to make them is simple and fast.
First, combine the dry ingredients (four, cocoa,leaveners, spices, coffee and coconut sugar) in one bowl. Whip up the wet ingredients (eggs, coconut oil and vanilla extract) in a second bowl, making sure the coconut oil is nice and smooth.
Finally, combine the two ingredient mixtures and divide the batter between the wells in a 12-cup muffin tin. The muffins will rise quite a bit during baking, as they’re made with two leaveners (baking soda and baking powder), so it’s best to fill the muffin tins ¾ of the way full.
If you like a sweeter, crunchy topping to your muffins, I highly recommend sprinkling the tops with regular or coconut sugar just before baking. The sugar will caramelize in the oven for a wonderfully crisp, crunchy textural component. Of course, this step is totally optional if you’re avoiding added sugars. The chocolate chips also add a soft and crunchy element to each bite that you’ll love.
Chocolate Espresso Muffins (gluten-free, dairy-free)
Have your coffee and eat it too with these dense, moist dark chocolate espresso muffins. These muffins, made with ground coffee beans, cocoa powder, and coconut milk are fully dairy-free, gluten-free and incredibly rich and moist without any refined sugar!
Ingredients
- 1½ cups all-purpose flour or 1 to 1 gluten-free flour blend
- ½ cup unsweetened cocoa powder
- 1 tablespoon coffee beans, finely ground
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon cardamom
- ¾ cup coconut sugar
- ¾ cup chocolate chips
- 2 eggs
- ½ cup vanilla dairy-free yogurt
- ⅔ cup coconut oil, melted and cooled to room temperature
- 1 teaspoon vanilla extract
- 1¼ cups full-fat canned coconut milk
- 3-4 ounces dark chocolate
- Sugar, optional for sprinkling
Instructions
- Preheat the oven to 370°F. Grease or line a 12-cup muffin tin.
- In a large bowl, whisk together the flour, cocoa powder, coffee, baking powder, baking soda, salt, cardamom, sugar, and chocolate chips.
- In a small bowl, combine the eggs, yogurt, coconut oil, and vanilla.
- Place the coconut milk into a microwave-safe bowl, stir, and heat slowly in the microwave until the fat dissolves and you can easily stir it smooth. You don't want to add the chunky milk from the can straight into the batter. Add the smooth coconut milk to the egg mixture and whisk until smooth.
- Using a double boiler or the microwave, melt the dark chocolate, stirring every 30 seconds. Pour the melted chocolate into the egg mixture, whisking until smooth.
- Pour the wet ingredients into the dry ingredients and mix just until combined (do not over mix).
- Fill the prepared muffin tin with batter, leaving a bit of space at the top. Sprinkle the tops with sugar if you like. Bake for 12-18 minutes, or until a toothpick in the center comes out clean.
- Cool in the pan for 10 minutes then transfer to a wire rack to cool to room temperature.
- Store at room temperature for up to 3 days. These are perfectly moist when warm. To reheat cooled muffins, microwave for 10-15 seconds, as the coconut oil firms up when cooled.
Serving and Storing Suggestions
These muffins are best served warm and stay super moist thanks to coconut oil. They heat up easily in the microwave for a treat that tastes and smells freshly baked any time of day. Store the muffins on the counter for up to three days.
For longer storage, you can seal them in an airtight container or bag in the freezer for up to three months. To defrost, let the muffins thaw on the counter for a few hours. Then reheat in the microwave or enjoy at room temperature with a steaming mug of your favorite coffee or tea.
If you’re a fan of chocolate, espresso, muffins, and other delicious things, then be sure to follow along on Instagram, where I’m always sharing my best new recipes for treats and easy meals. See you there!
