Sour Cream Double Chocolate Espresso Muffins

A soft, rich, and super chocolatey muffin with just the right hint of espresso to make the flavor pop. These sour cream double chocolate muffins rise tall, stay moist, and bring that bakery-style magic straight to your kitchen.

Hi friends! Today I’m sharing a recipe that feels like pure comfort but also looks café-worthy on the table. I first tested these muffins on a chilly morning, and the way the chocolate aroma filled the house made me instantly fall in love. They’ve quickly become one of my most-requested bakes, and I couldn’t resist giving them their own spotlight here. Chocolate for breakfast? Always a yes in my book.

Even if you’re not a coffee person, the touch of espresso enhances the cocoa and makes every bite richer. These muffins are fluffy, tender, and full of melty chocolate chips that create the perfect indulgence without feeling too heavy. I love how they fit every moment, whether it’s a weekday breakfast, a cozy brunch, or even dessert with a little dusting of confectioner’s sugar on top. Trust me, once you try them, they’ll be your new go-to for any day that needs a little chocolate joy.

Why You’ll Love This Recipe

Sour cream double chocolate muffins deliver bakery-quality flavor right from your own oven.

Moist crumb: Sour cream and melted butter create a soft, tender texture that doesn’t dry out.

Deep chocolate taste: Cocoa powder and espresso together give the batter richness and depth.

Extra indulgence: Chocolate chips melt into gooey bites throughout the muffins.

Easy method: No mixer required; everything comes together with bowls and a whisk.

Versatile treat: They’re great for breakfast, snacks, or even served as a dessert with coffee.

Beautiful presentation: Muffins rise high and look stunning with extra chips on top or a sugar dusting.

One little trick I can’t resist with these muffins is adding a sprinkle of coarse sugar on top before they bake. It gives them that sparkly, golden crust that makes them look straight out of a bakery case. Now and then I’ll switch things up and toss in some white chocolate chips instead of all dark, which adds a creamy sweetness against the rich cocoa. Tiny tweaks like these keep the recipe exciting every single time.

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Ingredients

For the Muffins:

• 1 ½ cups all-purpose flour, spooned and leveled
  
• ½ cup unsweetened cocoa powder, sifted (Dutch process recommended)
  
• ¾ teaspoon baking soda
  
• 1 teaspoon baking powder
  
• ½ teaspoon kosher salt
  
• 3 tablespoons freshly brewed espresso, cooled slightly
  
• 1 ½ teaspoons vanilla extract
  
• ¾ cup granulated sugar
  
• 2 large eggs, room temperature
  
• 1 cup low-fat buttermilk, room temperature and stirred with a fork
  
• 8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
  
• ¾ cup semisweet or dark chocolate chips, divided (mini or regular work well)
  

Optional Topping:

• Confectioner’s sugar for dusting
  

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Step-by-Step Instructions

1. Preheat the oven

Heat your oven to 425°F. Line two muffin tins with paper liners, spacing the muffins apart if possible to allow more even heat circulation. This little spacing trick helps the muffins rise higher.

2. Prepare the dry mixture

In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt until everything is evenly combined. Sifting the cocoa beforehand prevents lumps and makes the batter smoother.

3. Mix the wet ingredients

In another large bowl, combine the cooled espresso, vanilla, sugar, eggs, and buttermilk. Whisk until smooth. Stream in the cooled melted butter while whisking, so it blends in without cooking the eggs.

4. Combine wet and dry

Add the dry ingredients into the wet mixture. Stir gently with a wooden spoon or spatula just until a few streaks of flour remain. Overmixing will create dense muffins, so stop as soon as everything looks mostly combined.

5. Add the chocolate chips

Fold in most of the chocolate chips, keeping a few tablespoons aside for topping. This ensures every bite has chocolate, while also giving the tops a bakery look.

6. Fill the muffin cups

Using an ice cream scoop, divide the batter evenly into the prepared muffin cups, filling each nearly to the top. A generous scoop helps create tall, rounded muffin tops.

7. Bake in two stages

Place the muffins in the oven at 425°F for 5 minutes, then reduce the heat to 350°F without opening the oven door. Bake for an additional 10–12 minutes until a toothpick inserted comes out clean.

8. Finish with chocolate

When the muffins come out of the oven, quickly place a few of the reserved chocolate chips on top. They’ll soften and melt slightly as the muffins cool, adding a glossy finish.

9. Cool and dust

Allow muffins to cool for 5–10 minutes in the pan, then transfer to a wire rack to finish cooling. Dust lightly with confectioner’s sugar if desired.

Tips & Variations

• Make it richer: Use full-fat sour cream instead of buttermilk for a denser, richer crumb.
  
• Flavor twist: Add a pinch of cinnamon or nutmeg to the dry ingredients for warmth.
  
• Extra texture: Stir in chopped nuts like pecans or walnuts for crunch.
  
• Less sweet: Swap dark chocolate chips for semisweet if you prefer deeper flavor.
  
• Mini muffins: Bake in a mini muffin pan for 9–11 minutes to make bite-sized treats.
  
• Storage tip: Keep muffins in an airtight container at room temperature for up to 3 days.
  

I often like to freeze half a batch so I can reheat them on busy mornings. A quick 20-second microwave warms them just enough to melt the chocolate again. It feels like a fresh-baked muffin without the wait.

Serving Suggestions

These muffins pair perfectly with a morning cup of coffee or tea. They make a sweet afternoon snack with a glass of milk and can even be served as dessert with whipped cream or vanilla ice cream. Arrange them on a platter dusted with sugar for brunch, and they’ll look as impressive as a bakery spread.

For gatherings, I like stacking them on a cake stand with berries scattered around for color. At home, I sometimes split one warm and spread a little peanut butter inside for a quick, filling treat.

Frequently Asked Questions

Can I use instant coffee instead of espresso?

Yes, dissolve a teaspoon of instant coffee in hot water and let it cool. It won’t be as strong but still boosts the chocolate flavor.

What’s the best cocoa to use?

Dutch-process cocoa works best for deep color and flavor, but natural cocoa can be used if that’s what you have.

Can I swap the buttermilk?

If you don’t have buttermilk, mix one cup of milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes.

How do I keep muffins moist?

Avoid overbaking, and store them tightly covered once cooled. Adding sour cream or full-fat yogurt in place of buttermilk also helps.

Can I make jumbo muffins?

Yes, divide the batter between jumbo liners and bake at 425°F for 5 minutes, then at 350°F for 18–20 minutes.

How long do leftovers last?

Muffins stay fresh for about 3 days at room temperature, up to 1 week in the fridge, and 2 months in the freezer.

Final Thoughts

Sour cream double chocolate muffins are the kind of recipe that instantly upgrades your baking routine. They come together quickly, yet the results feel special and indulgent. The combination of cocoa, espresso, and chocolate chips creates a muffin that’s bold and satisfying, while the sour cream or buttermilk keeps everything soft and moist.

Every time I bake these, I notice how they bring people to the kitchen just by their smell. They’re a simple recipe with a big payoff, and they never last long once they’re cooled and set out on the table.