Mocha Muffins Recipe & Video

Mocha Muffins let us enjoy both the flavors of coffee and chocolate. They have a moist and tender crumb and are full of chocolate chips (can use cappuccino chips, dark, white, or even milk flavored chips). Perfect anytime of the day.

Muffins are what we call a "quick" bread and you can see why when you make this recipe. All you need are two bowls; one for the wet ingredients, and one for the dry. Combine the two and the batter is made.

A few notes on ingredients. These muffins do not contain butter. The fat is in liquid form, and using oil instead of butter makes the muffins wonderfully moist and tender. You can use any flavorless oil - canola, corn, vegetable, safflower, or even a light olive oil. Buttermilk is also used and it has a nice thick creamy texture with a rich tangy buttery taste that makes baked goods tender. You can buy the buttermilk or make a good substitute by stirring 1/2 tablespoon of white distilled vinegar, cider vinegar, or lemon juice into 1/2 cup (120 ml/grams) of milk (whole or reduced fat) and letting it stand 5 to 10 minutes at room temperature before using. The coffee flavor in these muffins comes from adding freshly brewed black coffee or espresso. But you could also use instant coffee. Stir about 1 teaspoon of instant coffee or espresso powder into 1/4 cup (60 ml/grams) of hot water.

These Mocha Muffins contain both all purpose (plain) flour and whole wheat flour. The whole wheat flour adds both taste and texture to these muffins. If you are unfamiliar with whole wheat flour it is flour that is milled from the entire whole wheat berry, so it still contains its bran (fiber) and its germ (rich in oil, protein, iron and vitamins). This makes it rich in fiber and it also has a nutty toasted flavor. If you do not want to use whole wheat flour you can simply replace it with an equal amount of all purpose flour.


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Mocha Muffins: Preheat your oven to 375 degrees F (190 degrees C). Place oven rack in center of oven. Line 12 muffin cups with paper liners, or butter or spray with a non stick vegetable cooking spray.

In a large bowl, whisk together the eggs, buttermilk, oil, coffee, and vanilla extract.

In another large bowl, whisk together the flours, unsweetened cocoa powder, brown sugar, baking powder, baking soda, and salt. Stir in the chocolate chips and chopped nuts, if using. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined and moistened.

Evenly fill the muffin cups with the batter, using two spoons or a cookie scoop. Place in the oven and bake until a toothpick inserted intp the center of a muffin comes out with just a few crumbs clinging to it (about 18 - 23 minutes). Transfer to a wire rack and let cool for about 5-10 minutes before removing from pan. Can be stored at room temperature for a few days or they can be frozen.

Makes 12 regular sized muffins.

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Mocha Muffins:

2 large eggs (100 grams out of shell), at room temperature

1/2 cup (120 ml/grams) buttermilk, at room temperature

1/2 cup (120 ml/grams) flavorless oil (safflower, corn, vegetable, or canola)

1/4 cup (60 ml/grams) black coffee or espresso, at room temperature

1 teaspoon (4 grams) pure vanilla extract

1 cup (130 grams) all-purpose flour

3/4 cup (95 grams) whole wheat flour

1/4 cup (25 grams) regular unsweetened or Dutch processed cocoa powder

1 cup (200 grams) light brown sugar, firmly packed

1/2 teaspoon (2 grams) baking powder

1 teaspoon (4 grams) baking soda

1/4 teaspoon (1 gram) fine kosher salt

1 cup (170 grams) cappuccino, semisweet, bittersweet, milk, or white chocolate chips

1/2 cup (50 grams) pecans, walnuts, hazelnuts or almonds, coarsely chopped (optional)