Double Chocolate Espresso Muffins

Double Chocolate Espresso Muffins

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.

If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂


RECIPE HIGHLIGHTS

  • EASE: simple and takes less than 30 minutes to make.
  • FREE FROM: this recipe is egg-free, dairy-free, nut-free and I have a gluten-free option in the substitutions section of this post.
  • GREAT FOR: picnics and enjoying with friends and family visiting. They also make a nice addition to homemade gift boxes!
  • TASTE: delicious rich, decadent chocolate muffins with the perfect balance of sweetness.
  • TEXTURE: tender, moist and full of gooey chocolate chunks.
  • QUANTITY: 12 muffins
  • TIME: 24 minutes


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    © THE GOURMET LARDER. All images and content are copyright protected. If you want to share this recipe, please do so using the share buttons provided. Please do not republish the recipe or its content in full instead, include a link to this post for the recipe. Further information can be found in my FAQ’s.


    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 a 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 or baking soda – is a chemical leavening which 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.
    • Vanilla extract or paste – adds flavour and enhances the other ingredient flavours.

    Vanilla recommendations: pure vanilla extract or vanilla paste or vanilla pods.

    • Espresso coffee – adds a delicious flavour to these muffins.
    • Good quality vegan chocolate – use a good quality, as it is one of the stars in this recipe

    TIP: I highly recommend adding a good pinch of salt to your muffins. It might seem counterproductive, but it’s not. Salt helps balance out the sweetness and richness. It also elevates the other ingredients, bring out the best characteristics of any recipe. In a seemingly absurd or self-contradictory way, salt intensifies the mouths ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells, thus triggering the cells to register sweetness. The result is that salt not only alerts our ‘salt sensitivity’, but also triggers our ‘sweet sensitive’ taste buds.
    I recommend Maldon Sea salt flakes or Cornish sea salt.




    SUBSTITUTIONS

    While I am making recommendations for alternative ingredients, I haven’t necessarily tried them. If you try making any adaptions, I would love to know how you get on and share it with the other readers.

    SUGAR-FREE AND LOW-CALORIE OPTIONS

    • Brown sugar suggestions: Pure Via Baker’s soft brown sugar or Sukrin Gold’s natural brown sugar alternative.

    GLUTEN-FREE OPTION

    • Flour: I have found the best alternative for gluten flour in this recipe is oat flour.

    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.

    If you experiment, I would love to know how you get on and share it with the other readers.


    NUTRITION

    Serving: one muffin

    Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

    I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.

    I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

    Double Chocolate Espresso Muffins

    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.

    © THE GOURMET LARDER. All images and content are copyright protected. If you want to share this recipe, please do so using the share buttons provided. Please do not republish the recipe or its content in full instead, include a link to this post for the recipe. Further information can be found in my FAQ’s.


    TOOLS YOU’LL NEED

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

    TIP: I highly recommend using metric measurements and a digital kitchen scale, rather than cup measurements. If you have ever ended up with dry, dense or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes on this blog are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, less messy and you will get far better, consistent results. 🙂
    If you are interested in understanding conversions, here you will find the best conversion chart.


    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.

    Double Chocolate Espresso Muffins

    Double Chocolate Espresso Muffins

    Preparation:10 minutes
    Baking:14 minutes
    Total:24 minutes
    Servings: 12 muffins
    Tools you’ll need:
    • 12 well muffin pan
    These vegan double chocolate espresso muffins are light, fluffy, moist and super chocolatey!

    INGREDIENTS LIST
     

    • 250 g plain flour (all-purpose)
    • 50 g dutch cocoa powder
    • 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1 pinch fine sea salt
    • 80 ml neutral-tasting oil (70g coconut, vegetable or sunflower oil)
    • 150 g caster sugar (or granulated)
    • 240 ml milk or non-dairy milk (such as almond, oat, rice or soy milk)
    • 1 tbsp apple vinegar or lemon juice (15g)
    • 3 tbsp espresso coffee (45g)
    • 150 g dark or milk chocolate (vegan)

    Preparation
     

    • If you don't intend to rest the batter prior to baking preheat the oven to 180°C fan / 400°F / Gas 6.
      Line a 12-hole muffin tin with 12 paper muffin cases. (I use 5 x 3.5cm cases)
    • In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, 100g chopped chocolate and baking powder.
    • In a large bowl, whisk together the oil, sugar, milk, lemon juice and coffee.
    • Add the dry ingredients into the wet ingredients and gently whisk together until just incorporated. Don’t overmix or you’ll have tough muffins.
    • Divide the batter between the muffin cases in the muffin tin, try and get an equal amount of batter in each one. Scatter with the remaining chopped chocolate.
    • If you are going to rest the batter place the tray of muffins in the fridge for 1 hour.
    • Baking: place the muffins in a preheated oven for 14-16 minutes. Checking that a toothpick comes out clean before removing from oven.
      Double Chocolate Espresso Muffins
    • Leave to cool in the tin for 5 minutes then turn out onto a wire rack to cool completely.
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    KEYWORDS chocolate muffins, Double chocolate espresso muffins, gluten free muffins, vegan muffins

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    Double Chocolate Espresso Muffins

    PLEASE LET ME KNOW HOW IT TURNED OUT FOR YOU!

    If you tried these Double Chocolate Espresso Muffins or any other recipe on my website, please let me know how you got on in the comments below. I love hearing from you. Also, please leave a star rating whilst you’re there!

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