Guys, the crumb topping is just like….unreal! The glaze. It all comes together and I swear your house will smell like a bakery.
Chocolate Espresso Muffins with Crumb Topping and Espresso Glaze
A delicious, bakery style chocolate muffin with crumb topping.
Ingredients
Espresso Chocolate Muffins
- 1 3/4 cup (220g) all purpose flour
- 1/2 cup (40g) unsweetened cocoa powder
- 1 tbsp espresso powder (or finely ground coffee)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 c (115g) unsalted butter, melted and cooled
- 3/4 c (150g) granulated sugar
- 1/4 c (50g) brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 c sour cream or greek yogurt (full fat)
- 1/2 c whole milk
- 1/2 c mini chocolate chips – optional but highly recommended
Crumb Topping
- 3/4 c all purpose flour
- 1/4 c granulated sugar
- 1/3 c brown sugar
- 1/2 tsp salt
- 5 tbsp unsalted butter, melted and cooled
Espresso Glaze Drizzle
- 1/2 c powdered sugar
- 1 tsp espresso powder (or 1 tbsp very strong brewed coffee)
- 1/2 tsp vanilla extract
- 1-2 tbsp heavy cream or milk (adjust for consistency)
- 1 pinch salt
Instructions
- Preheat oven to 350 degrees and prepare muffin tin with liners.
- Make the crumb topping—Mix flour, sugars, cinnamon (or sub), and salt in a small bowl. Pour in melted butter and mix until crumbly. Set aside.
- Mix dry ingredients—Whisk together flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.
- Mix wet ingredients—In another bowl, whisk melted butter, granulated sugar, and brown sugar until combined. Add eggs, vanilla, sour cream, and milk.
- Combine—Fold the dry ingredients into the wet until just combined. Stir in chocolate chips if using.
- Fill & top—Divide batter into muffin cups (about ¾ full). Sprinkle generously with crumb topping.
- Bake for 18–22 minutes, or until a toothpick comes out with just a few moist crumbs
- Cool & enjoy—Let muffins cool for 5 minutes in the pan, then transfer to a wire rack.
- Once cooled, make the glaze by whisking powdered sugar, espresso powder, vanilla, and 1 tbsp of cream/milk in a small bowl.
- Add more cream/milk a little at a time until you reach a smooth, drizzle-able consistency.
- Drizzle over cooled muffins using a spoon or piping bag.
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