Bakery-Style Chocolate Espresso Muffins

These bakery-style Chocolate Espresso Muffins are big and tall and full of chocolate flavour. It may have taken a few batches, but we think Jonty finally perfected these muffins 😉 | Giant chocolate-espresso muffins

We have often envied the coffee-shop muffins, not necessarily for their taste (some places are better than others), but for their size. We love those big, domed muffin tops! I find it extremely satisfying to break the gigantic top away from its stem 🙂

After poking around online for other “bakery style” muffins, Jonty ultimately returned to the basics of baking ratios, using his favourite book as a guide. | Giant chocolate-espresso muffins

The ratio, by weight, we use for a standard muffin recipe is:

1 part egg : 2 parts flour : 2 parts liquid : 1 part sugar : 1 part butter

The wonderful thing about using ratios when baking by weight is that scaling any recipe becomes so easy!

You only want to make 6 muffins, because you know your willpower is not strong enough to save the rest for later? No problem, use 2 eggs in your recipe and scale the remaining ingredients.

You want to double the recipe? Measure out the weight of 4 eggs, and adjust everything else from there.

Once you start baking by weight, I guarantee you will never want to return to using measuring cups. And, even better, you will often need only one or two bowls, making the washing-up much easier 🙂 | Giant chocolate-espresso muffins

Once you get the basic ratios working, you can very easily tweak your recipe and start to make additions or substitutions. For these Chocolate Espresso Muffins, we used a milky-coffee as the liquid and added big chocolate chunks. Maybe you like the idea of chocolate and orange together? Use freshly squeezed orange juice as part of the liquid, and you’re done. How about fruit instead of chocolate? It’s super easy to do, when you’re baking by weight and ratios. | Giant chocolate-espresso | Giant chocolate-espresso muffins

How to get Bakery-Style Muffins:

After some trial and error, Jonty found a few key steps that resulted in the perfect big-top muffin we were looking for.

  1. Use a heavy-hand with the baking powder – 5% of the weight of the flour, e.g. for 200g of flour use 10g of baking powder.
  2. Let the muffin batter rest in the fridge overnight. This ensures the liquid fully hydrates the flour, giving you a very thick batter which won’t collapse on itself as the muffins bake.
  3. Fill the muffin tins right to the top. This is key!
  4. Start with a high heat (400°F) for 5 minutes, then turn the oven down to 375°F for 15 minutes. The initial burst of heat really gets the muffins started on the right track. | Giant chocolate-espresso muffins

To get a nice mocha flavour, we added a few teaspoons of our homemade espresso powder in addition to the milky-coffee, and chopped up a block of Callebaut chocolate, to ensure we had big chunks dotted throughout the muffin. | Giant chocolate-espresso muffins

And when those big bakery-style muffins come out of the oven, so light and fluffy and chocolatey, I can guarantee you will have a hard time eating only one 🙂 | Giant chocolate-espresso muffins

Bakery-Style Chocolate Espresso Muffins
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
  • 100 g (2 large) eggs
  • 200 g milk / coffee
  • 100 g unsalted butter, melted and cooled slightly
  • 200 g flour, sifted
  • 100 g brown sugar
  • 100 g chocolate chunks
  • 10 g espresso powder, optional
  • 10 g baking powder
  1. In a large bowl, measure out the weight of the eggs, then adjust the weight of the remaining ingredients accordingly.
  2. Whisk together the egg and milk / coffee. Add in the melted butter and whisk extremely well, to fully incorporate the ingredients.
  3. Add in the sifted flour, brown sugar and espresso powder (if using), and whisk to combine. Add the chocolate chunks and whisk until just distributed.
  4. Cover the bowl and place in the fridge overnight (or at least a few hours) to allow the flour to hydrate. Once hydrated, the batter should be very thick at this point.
  5. When you are ready to bake the muffins, pre-heat the oven to 400 F and line a standard muffin tin with paper liners.
  6. Add the baking powder to the muffin mix and stir until the baking powder is evenly distributed throughout the batter.
  7. Fill the muffin tins right to the top and sprinkle with additional chocolate chunks, if you desire.
  8. Bake the muffins on the centre rack of the oven, at 400 F for 5 minutes. Then reduce the oven temperature to 375 F and bake for another 15 minutes, or until the tops turn golden brown and a toothpick inserted into the middle comes out clean.
  9. Remove from the muffin tin and allow to cool on a baking rack.
Measure out the weight of the eggs, then adjust the weight of all other ingredients according to the ratio of
1 part egg : 2 flour : 2 liquid: 1 butter : 1 sugar : 1 additions

Enjoy! | Giant chocolate-espresso muffins | Giant chocolate-espresso muffins | Giant chocolate-espresso muffins


    1. Great question! We’ll just make a pot of coffee, take 1/2 a cup of coffee (or so) and make up the rest of the amount of liquid with milk. So, basically, it’s a super milky latte 🙂 If you have instant coffee, you could mix in a few tsp of that into milk. Or, feel free to leave out the coffee completely, and just use the instant espresso powder! Hopefully you enjoy them.
      – Moira

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