Dark Choc Expresso Muffins

Based on 1 ratings


Community Member

“This is my favourite muffin recipe ever. They’re super light and airy (especially fresh), really easy and quick. More importantly... lots of fun!! Add your own unique touch with different types of chocolate, nuts, berries ect. There are infinite possibilities! Not a coffee lover? Replace the expresso with milk and experiment with different flavours.”


Easy 👌


230 g Self-raising flour
½ tsp Cinnamon
½ tsp Salt
115 g Salted butter
100 g Brown sugar
120 g Plain yogurt/sour cream
2 tsp Vanilla essence
60 ml Expresso shot
210 g Dark choc melts/bits
  • Step 1/7

    Preheat oven to 200°C (180°C fan forced). Use non-stick spray or butter to grease muffin tray (or use cupcake liners)

  • Step 2/7

    • 230 g Self-raising flour
    • ½ tsp Cinnamon
    • ½ tsp Salt

    Combine self-raising flour, cinnamon and salt in medium sized bowl

  • Step 3/7

    • 115 g Salted butter
    • 100 g Brown sugar

    In a large bowl, cream butter and sugar using electric mixer on high speed until light and fluffy (around 2-3mins).

  • Step 4/7

    • eggs
    • 120 g Plain yogurt/sour cream
    • 2 tsp Vanilla essence

    Add eggs, plain yogurt/sour cream, and vanilla essence. Mix on medium speed until combined.

  • Step 5/7

    • 60 ml Expresso shot
    • 210 g Dark choc melts/bits

    Add dry ingredients to wet ingredients and fold until just combined. Add expresso and mix until it forms a thick, smooth mixture. Don’t over mix.

  • Step 6/7

    Using a large spoon, share batter evenly between cases. Sprinkle brown sugar over muffins. Bake for 5 mins on 200°C (180°C fan forced) before reducing temperature to 180° (160°C). Bake for 15 - 17 more mins, or until golden brown. To determine if baked well: if you tap on the top of the muffins they should bounce back, and a skewer inserted in them should come out clean.

  • Step 7/7

    Serve warm or room temp... best if they are fresh out of the oven! Optional: serve with salted caramel drizzled on top

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