Go Back
–+ servings
Irresistible Mocha Muffins

Irresistible Mocha Muffins for a Cozy, Delicious Treat

These Irresistible Mocha Muffins combine rich coffee and chocolate flavors, perfect for any cozy occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Swap with gluten-free flour for a gluten-free option.
  • 3/4 cup Unsweetened Cocoa Powder Try Dutch-processed cocoa for a deeper taste.
  • 1 teaspoon Espresso Powder Use brewed espresso for an even bolder kick.
  • 1 tablespoon Baking Powder Helps muffins rise for that perfect dome.
  • 1 teaspoon Baking Soda Works with acid to create a fluffy texture.
  • 1/2 teaspoon Salt Balances sweetness and elevates flavor.
  • 1 cup Granulated Sugar Coconut sugar can be used for a lower glycemic index alternative.
  • 2 large Eggs Use flax eggs for a vegan twist.
  • 1 cup Milk/Buttermilk Plant-based milk works well for dairy-free muffins.
  • 1/2 cup Vegetable Oil/Melted Butter Melted coconut oil can offer a unique flavor.
  • 1 cup Brewed Coffee Opt for stronger coffee for more intensity.
  • 1 teaspoon Vanilla Extract Try almond extract for a flavorful change.
  • 1 cup Chocolate Chips Consider nuts or toffee bits for added crunch.
For Toppings
  • 2 tablespoons Coarse Sugar Sprinkle on top before baking for extra texture.
  • 1/2 cup Toffee Bits Infuse a sweet, buttery taste.
  • 1/2 cup Cinnamon Streusel Perfect for a seasonal touch.
  • Peppermint Candies Crush and sprinkle over top for a minty bite.

Equipment

  • Oven
  • Muffin tin
  • Mixing Bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.
  3. In a separate large bowl, beat together granulated sugar and eggs until frothy, then gradually stir in milk, oil, coffee, and vanilla.
  4. Gradually add the dry ingredients to the wet, gently mixing, then fold in chocolate chips.
  5. Fill muffin liners about three-quarters full with batter, then add toppings if desired.
  6. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
  7. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Ensure wet ingredients are at room temperature for better mixing; don't overmix to avoid dense muffins; use an oven thermometer for accuracy.

Tried this recipe?

Let us know how it was!