I absolutely love this recipe because the combination of espresso and chocolate creates an indulgent mocha flavor that transports me to my happy place with every bite. Plus, the process of baking these muffins feels like a cozy weekend ritual, mixing rich aromas and nostalgia in perfect harmony.
There are few things better to begin the day with than the delightful combination of coffee and chocolate, and these muffins are an ideal way to do that. The flavor of these is intensified by using cocoa powder and instant espresso powder; if you want them to pack even more of a punch, you can use unused brewed espresso in place of the near-fatal amount of regular brewed coffee I tend to work with in the morning.
I think these are also the ideal vehicle for semisweet chocolate chips, which add just enough bursts of sweetness to make the whole affair taste a little more like dessert, i.e., my kind of breakfast.
Ingredients
Provides structure; is high in carbohydrates: all-purpose flour.
Cocoa powder, unsweetened: Provides an intense chocolate taste; is rich in antioxidants.
Muffins are sweet; their sweetness comes from granulated sugar.
And the only thing sweeter than a muffin might be the sweet energy our bodies get from the carbohydrates in their bready goodness.
Boosters of flavor in chocolate: Instant espresso powder—intensifies chocolate taste; contributes a small amount of caffeine.
Cow’s milk: Supplies water; imparts softness, and a creamy mouthfeel.
Butter that is free of salt: Supplies taste and fat; supplies moist texture.
Chocolate chips, semisweet: Melt into gooey bites; sweeten muffins further.
Coffee that has been brewed: Intensifies the flavor of chocolate; contributes a slight bitterness.
Ingredient Quantities
- 1 and 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons instant espresso powder
- 2 large eggs
- 1 cup whole milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1/2 cup brewed coffee, cooled
Instructions
1. Heat your oven to 350°F (175°C) and prepare a muffin tray with paper liners.
2. In a big bowl, mix together with a whisk the following: flour, cocoa powder, sugar, salt, baking powder, baking soda, and instant espresso powder.
3. In another bowl, whisk together the eggs. Incorporate into them the whole milk, melted butter, vanilla extract, and cooled brewed coffee. Combine thoroughly until everything is well integrated and uniform in appearance.
4. Combine the wet and dry ingredients by pouring the wet ingredients into the dry ingredients and stirring gently with a spatula. The goal is to combine them just enough so that you have a single uniform batter. Do not overmix; this is the most common mistake made when mixing quick bread batter.
5. Even distribution of semisweet chocolate chips throughout the batter is achieved by folding them in.
6. Divide the batter evenly among the prepared muffin cups, using a spoon or ice cream scoop, and fill each about three-quarters full.
7. Gently tap the muffin tray on the counter to remove any air bubbles and ensure the batter is settled.
8. Place in the oven, which has been preheated, for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
9. Let the muffins cool in the tray for about 5 minutes. Then, move them to a wire rack to cool completely.
10. Either serve them warm or let them cool down to room temperature. But whatever you do, be sure to enjoy these delicious homemade mocha muffins!
Equipment Needed
1. Oven
2. Muffin tray
3. Paper liners
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Spatula
8. Spoon or ice cream scoop
9. Wire rack
10. Toothpick
FAQ
- Can I use dark chocolate chips instead of semisweet?Certainly! You can use dark chocolate chips in place of semi-sweet chocolate chips for a more intense chocolate flavor in the muffins.
- Is it necessary to use whole milk?You can use 2% milk or a non-dairy alternative if you prefer. They just won’t give you the same richness as whole milk.
- What can I use instead of instant espresso powder?While you can utilize instant coffee granules, the espresso powder will furnish a more potent coffee experience.
- How can I store the muffins?Keep the muffins in a container that prevents air from reaching them. Such a container should not allow air to enter or leave. At room temperature, the muffins will remain fresh for up to 3 days. If you want them to last longer, put them in the coldest part of your kitchen freezer. They will keep well there for up to 2 months.
- Can I use salted butter instead of unsalted?If you are using salted butter, you must decrease the amount of salt in the recipe to 1/4 teaspoon.
- Can I omit the brewed coffee?While the chocolate flavor and moisture are boosted by brewed coffee, you can substitute it for more milk if you’d like.
- How can I make the muffins gluten-free?Use a gluten-free flour blend in place of the all-purpose flour, making sure it contains xanthan gum to help with texture.
Substitutions and Variations
1 and 3/4 cups all-purpose flour: A 1:1 gluten-free flour blend may be used as a substitution for a gluten-free option.
1/2 cup cocoa powder, unsweetened: For a deeper chocolate flavor, you can use Dutch-process cocoa powder.
1 cup granulated sugar: Substitute with 1 cup coconut sugar for a deeper, more caramel-like sweetness.
1 cup whole milk: Use almond milk or oat milk as a dairy-free alternative.
1/2 cup unsalted butter, melted: You can use 1/2 cup coconut oil as a dairy-free substitute.
Pro Tips
1. Sift Dry Ingredients: For an extra light and fluffy texture, sift the flour, cocoa powder, baking powder, baking soda, and espresso powder together. This will help prevent any lumps and ensure even distribution.
2. Room Temperature Ingredients: Make sure the eggs, milk, and melted butter are at room temperature before mixing. This will help them incorporate more smoothly into the batter, resulting in a more homogeneous mix and better texture.
3. Brewed Coffee Choice: Use freshly brewed strong coffee to enhance the mocha flavor even more. If you want a more intense coffee flavor, consider using a dark roast.
4. Chocolate Chip Trick: Toss the chocolate chips in a little bit of flour before folding them into the batter. This will keep them from sinking to the bottom of the muffins during baking.
5. Test with a Toothpick Early: Begin checking for doneness around 16 minutes into baking as oven temperatures can vary. Removing the muffins at just the right time helps keep them moist and prevents overbaking.
Mocha Muffins Recipe
My favorite Mocha Muffins Recipe
Equipment Needed:
1. Oven
2. Muffin tray
3. Paper liners
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Spatula
8. Spoon or ice cream scoop
9. Wire rack
10. Toothpick
Ingredients:
- 1 and 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons instant espresso powder
- 2 large eggs
- 1 cup whole milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1/2 cup brewed coffee, cooled
Instructions:
1. Heat your oven to 350°F (175°C) and prepare a muffin tray with paper liners.
2. In a big bowl, mix together with a whisk the following: flour, cocoa powder, sugar, salt, baking powder, baking soda, and instant espresso powder.
3. In another bowl, whisk together the eggs. Incorporate into them the whole milk, melted butter, vanilla extract, and cooled brewed coffee. Combine thoroughly until everything is well integrated and uniform in appearance.
4. Combine the wet and dry ingredients by pouring the wet ingredients into the dry ingredients and stirring gently with a spatula. The goal is to combine them just enough so that you have a single uniform batter. Do not overmix; this is the most common mistake made when mixing quick bread batter.
5. Even distribution of semisweet chocolate chips throughout the batter is achieved by folding them in.
6. Divide the batter evenly among the prepared muffin cups, using a spoon or ice cream scoop, and fill each about three-quarters full.
7. Gently tap the muffin tray on the counter to remove any air bubbles and ensure the batter is settled.
8. Place in the oven, which has been preheated, for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
9. Let the muffins cool in the tray for about 5 minutes. Then, move them to a wire rack to cool completely.
10. Either serve them warm or let them cool down to room temperature. But whatever you do, be sure to enjoy these delicious homemade mocha muffins!
