Chocolate Cinnamon Espresso Muffins


I love these muffins, I love this new home, I love eating these muffins in this new home.


Chocolate, cinnamon and espresso are best friends in this breakfast/dessert treat. There is a tender inside from the buttermilk and a crunchy top from the turbinado sugar. Pairs well with coffee, berries and a comfy blanket on a new couch.


You’ll need (for 12 muffins):

  • 1.5 cups all-purpose flour
  • 0.75 cup sugar
  • 0.5 cup cocoa powder
  • 4 teaspoon baking powder
  • 1 tablespoon cinnamon
  • 1 teaspoon instant espresso powder
  • 0.5 teaspoon salt
  • 0.5 cup buttermilk
  • 5 tablespoons melted butter, cooled*
  • 2 eggs
  • Turbinado sugar for sprinkling on top

*make sure you really really let the butter cool

To Make:

  1. Preheat the oven to 400 degrees F. Line 12 muffin cups with liners.
  2. Sift into a large mixing bowl the flour, sugar, cocoa powder, baking powder, cinnamon, espresso and salt. Whisk to combine.
  3. In a separate bowl whisk together the buttermilk, butter and eggs. Pour the wet ingredients into the dry ingredients and stir until just combined. You’ll have a nice thick batter.
  4. Portion the batter into the muffin cups. Sprinkle each muffin with turbinado sugar.
  5. Bake for 20 minutes.  Cool in a pan for five minutes, the transfer to a wire rack to cool completely (or eat warm!).

Inspired by Healthy-Delicious

2 thoughts on “Chocolate Cinnamon Espresso Muffins

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