From Nigel's Kitchen Table

Autumn & Winter · Cakes & Muffins · Spring & Summer

Double Chocolate Espresso Muffins

Recipe by Nigel Clease Kitchen-tested

Autumn & Winter 4 min read

Light and fluffy vegan chocolate muffins enriched with espresso for a deeper, more intense cocoa flavour.

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These vegan double chocolate espresso muffins are light, fluffy, moist and super chocolatey! Not to mention, they are incredibly easy to make, taking less than 30 minutes and you probably already have all the ingredients you need on hand.

If you like this delicious cake, you might also like my devils chocolate cake or my chocolate fondants.

RECIPE HIGHLIGHTS

EASE: simple and takes less than 30 minutes to make.
FREE FROM: this recipe is egg-free, dairy-free and nut-free.
TASTE: delicious rich, decadent chocolate muffins with the perfect balance of sweetness.
TEXTURE: tender, moist and full of gooey chocolate chunks.
QUANTITY: 12 muffins, (5cm wide base x 4cm high cases)
TIME: 24 minutes

Double Chocolate Espresso Muffins – preparation step 2

Double Chocolate Espresso Muffins – preparation step 14

INGREDIENTS

Here is what you need to make the best-ever double chocolate espresso muffins:

Plain or all-purpose flour – for adding structure and lightness.

Cocoa powder – I prefer to use high-quality dark cocoa powder. It adds a rich chocolate flavour and builds structure.

Cocoa recommendations: Dr. Oetker fine dark cocoa powder or not as dark – Sevenhills wholefoods organic cacao powder

Bicarbonate of soda/baking soda – is a chemical leavening that reacts with the acid in the cocoa powder prior to baking. Thus, carbon dioxide forms and causes the batter to expand, creating a nice light sponge texture.

Baking powder – is a chemical leavening similar to baking soda, except it starts to work once it reaches a certain temperature during baking. This recipe uses both to get the most lift and create a light airy textured muffin.

Neutral-tasting oil (coconut, vegetable or sunflower oil) – any neutral tasting oil is good, I use sunflower. Alternatively for more flavour, you can replace the oil with the same amount of melted butter.

Caster or granulated sugar – gives structure and sweetness.

No-dairy milk (such as almond, oat, rice or soy milk) or regular milk – adds moisture and flavour to the sponge.

Apple vinegar or lemon juice – when mixed together with the baking soda and cocoa create an acidic reaction, making the muffins light.

Nigel Recommends

The Vanilla I Recommend

I recommend Taylor & Colledge vanilla products because they add a delicious depth of flavour while enhancing the other ingredients in the recipe. Choose from pure vanilla extract, vanilla paste or vanilla pods, depending on the recipe and the intensity of flavour you prefer.

VIEW THE VANILLA I RECOMMEND

Espresso coffee – adds a delicious flavour to these muffins.

My Recommendation: Don’t Skip the Salt

I always recommend adding a generous pinch of fine sea salt to your muffins. It may seem counterproductive in a sweet recipe, but salt helps balance the sweetness and richness while bringing out the best in flavours such as chocolate, vanilla, fruit and spices.

You should not be able to taste the salt itself. Instead, it softens bitterness and can make the sweetness seem more pronounced, giving the muffins a fuller, more rounded flavour. Don’t be tempted to leave it out—it is often the smallest ingredient that makes the biggest difference.

BEST TYPE OF CHOCOLATE

Good quality vegan chocolate – use a good quality, as it is one of the stars in this recipe

Chocolate: There are now quite a few brands making vegan chocolate to choose from, such as these bars – Lindt classic milk chocolate, Ombar 55% coco mylk, Ombar 72% dark chocolate, Happi plain oat milk, Happi white chocolate, Montezuma’s Fitzroy 74% dark cocoa.

WHAT VARIATIONS CAN I MAKE?

Flavoured chocolate – If possible, use good quality chocolate. One that has natural oils added to it, such as orange, raspberry or mint. Lindt have some great options.

Nuts – try adding 100g / 3/4 cup of chopped hazelnuts or pecans for an awesome nutty taste.

Double Chocolate Espresso Muffins – preparation step 8

Double Chocolate Espresso Muffins – preparation step 9

Nutrition

Serving: one muffin

269.41 kcal

CALORIES · 13% DV

11.46 g

TOTAL FAT · 16% DV

40 g

CARBOHYDRATES · 15% DV

18.54 g

SUGARS · 21% DV

3.84 g

PROTEIN · 8% DV

114.11 mg

SODIUM · 6% DV

2.93 g

FIBRE · 10% DV

% Daily Values based on a 2,000-calorie diet

Nutrition information is provided as an estimate and may vary depending on the ingredients and portion size used.

STORAGE AND FREEZING

Keep these muffins in an airtight container or tin for up to 3 days.

Freezing: they freeze beautifully in an airtight container or freezer bag for up to three months. Allow to defrost for a couple of hours at room temperature.

Double Chocolate Espresso Muffins – preparation step 5

Double Chocolate Espresso Muffins – preparation step 3

TOOLS YOU’LL NEED

Here is a list of some kitchen equipment that I use and recommend for this recipe.

Large mixing bowl – I recommend the 29 cm Mason Cash cream earthenware mixing bowl because it is sturdy, chip-resistant and has a generous four-litre capacity, making it ideal for everything from cake batters to bread doughs. It is also microwave, freezer and dishwasher safe. You can find this bowl and more of my favourite kitchen tools in my Amazon Baking Essentials collection.

12 Muffin Cup Bun Pan/Tin

Perfect for making buns, cupcakes, fairy cakes, muffins and Yorkshire puddings.

These cases are perfect for all your cupcakes, muffins and fairy cakes. They come in two different base sizes and are available in a rainbow of colours.

RECIPE TIPS

Good quality chocolate – A star ingredient, which makes all the difference to the finished result. Choose your favourite brand.

Avoid over mixing the batter – Too much mixing leads to tough, dense muffins. Only mix the dry and wet ingredients together until just combined.

Resting the batter – Is optional. allowing the batter to rest in the fridge for an hour will give you a beautiful rise during the baking.