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Overhead photo of a muffin tin of Jumbo Chocolate Muffins
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5 from 1 vote

Jumbo Chocolate Espresso Muffins

Super moist and double chocolatey, these Jumbo Chocolate Espresso Muffins are your new morning pick-me-up! They're incredibly easy to make and super-sized! A TOTAL breakfast treat!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: black cocoa, chocolate chips, espresso powder, muffins
Servings: 6 muffins
Calories: 499kcal
Author: MaryAnn Dwyer

Ingredients

  • 1 2/3 cups all-purpose flour
  • 1/3 cup black cocoa powder
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, firmly packed
  • 2 1/2 tsp. baking powder
  • 2 tsp. espresso powder
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 3/4 cup mini semi-sweet chocolate chips, divided

Instructions

  • Preheat oven to 425 degrees. Line 6 jumbo sized muffin cups with liners or spray with nonstick baking spray. Set aside.
  • In a large bowl, whisk together flour, black cocoa powder, sugar, brown sugar, baking powder, espresso powder, cinnamon and salt. In a medium bowl, whisk together milk, vegetable oil, eggs and vanilla extract until well blended. Make a well in the center of the dry mixture and mix in the milk mixture until just combined. Do not overmix. Fold in 1/2 cup of the chocolate chips. Spoon the batter into the prepared muffin cups. Sprinkle with the remaining chips.
  • Bake at 425 degrees for 5 minutes and then reduce the oven temperature to 350 and continue to bake for 20-25 minutes or until a tester inserted in one of the muffins comes out with only a crumb or two. Remove from the oven to a wire rack and let cool in the pan for 10 minutes.

Notes

I used King Arthur Flour's Black Cocoa to give these muffins an intense dark color and chocolate flavor. Regular unsweetened cocoa powder also works fine.
This recipe will make 6 jumbo-sized muffins. If you don't have a jumbo muffin pan you can also make these into regular-sized muffins. It will make 12 muffins and you baking time will be 425 degrees for five minutes and then reduce your oven temperature to 350 degrees and continue to bake for an additional 13 minutes or until a tester inserted in the center of the cupcakes comes out with just a crumb or two.

Nutrition

Calories: 499kcal | Carbohydrates: 83g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 69mg | Sodium: 208mg | Potassium: 643mg | Fiber: 5g | Sugar: 47g | Vitamin A: 172IU | Vitamin C: 0.01mg | Calcium: 192mg | Iron: 5mg