Go Back
–+ servings
Irresistible Mocha Muffins

Irresistible Mocha Muffins for Cozy Coffee Moments

These Irresistible Mocha Muffins combine rich chocolate and bold coffee for a delightful treat perfect for cozy moments.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free option
  • 3/4 cup Unsweetened Cocoa Powder Ensure using unsweetened for balance
  • 1 tbsp Espresso Powder Elevates the coffee essence
  • 1 tbsp Baking Powder Key leavening agent
  • 1 tsp Baking Soda Essential for fluffy texture
  • 1/2 tsp Salt Balances flavor
  • 1 cup Granulated Sugar Feel free to swap in brown sugar
  • 2 Large Eggs For vegan, use flaxseed meal mixed with water
For the Liquid Ingredients
  • 1 cup Whole Milk or Buttermilk Non-dairy milk can be used for dairy-free option
  • 1/2 cup Vegetable Oil or Melted Butter Melted coconut oil is a good substitute
  • 1 cup Brewed Coffee Opt for strong brewed coffee
  • 1 tsp Vanilla Extract Almond extract can be used for a twist
For the Chocolatey Goodness
  • 1 cup Chocolate Chips or Chopped Dark Chocolate Consider white chocolate for a unique touch

Equipment

  • 12-cup muffin tin
  • Mixing Bowls
  • whisk
  • spatula
  • ice cream scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, espresso powder, baking powder, baking soda, and salt until uniform.
  3. In a separate bowl, whisk together granulated sugar and eggs until frothy, then add milk, vegetable oil, brewed coffee, and vanilla extract; stir until smooth.
  4. Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Do not overmix.
  5. Fold in the chocolate chips until evenly distributed throughout the batter.
  6. Fill each muffin liner about 3/4 full with batter and add any desired toppings on top.
  7. Bake in the preheated oven for 18-22 minutes for regular muffins, or 25-28 minutes for jumbo muffins.
  8. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 200IUCalcium: 50mgIron: 1.5mg

Notes

Avoid overmixing to maintain light texture. Use room temperature ingredients for best results.

Tried this recipe?

Let us know how it was!