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Mocha Muffins

Heavenly Mocha Muffins for an Irresistible Morning Treat

Indulge in these heavenly mocha muffins, a delightful blend of coffee and chocolate flavors perfect for any occasion.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour can substitute with gluten-free flour
  • 1/3 cup unsweetened cocoa powder Dutch-processed cocoa can be used for richer taste
  • 2 tablespoons instant espresso powder brewed espresso can be substituted
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar brown sugar can impart a richer flavor
  • 2 large eggs
  • 1 cup whole milk or buttermilk plant-based milk for dairy-free option
  • 1/2 cup vegetable oil or melted butter
  • 1 cup brewed coffee use strong coffee for more intensity
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips or dark chocolate use white chocolate or nuts as alternatives
For the Optional Toppings
  • 1/2 cup toffee bits adds sweet crunch
  • 1/2 cup chopped nuts walnuts or pecans are excellent choices
  • 2 tablespoons coarse sugar for a charming finish

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • Whisk
  • Scoop or ladle

Method
 

Step-by-Step Instructions for Mocha Muffins
  1. Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by lining it with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk granulated sugar and eggs until frothy, then add milk, oil, brewed coffee, and vanilla extract.
  4. Gradually add the dry ingredients into the wet mixture, stirring gently. Fold in the chocolate chips.
  5. Divide the batter evenly among the muffin cups, filling each about ¾ full.
  6. Sprinkle your choice of toppings, such as toffee bits or chopped nuts, over the batter in each cup.
  7. Bake in the preheated oven for 18 to 22 minutes for regular muffins, or 25 to 28 minutes for jumbo sizes.
  8. Let muffins sit for about 5 minutes in the tin before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 200IUCalcium: 50mgIron: 1.5mg

Notes

Ensure all wet ingredients are at room temperature for a lighter texture. Avoid overmixing the batter to prevent dense muffins.

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