The Best Mocha Muffins
User Reviews
4
The Best Mocha Muffins
Description
This recipe starts by creaming room-temperature butter with sugar and vanilla extract until fluffy. An egg and plain Greek yogurt are mixed in to add moisture and texture. Milk is incorporated before combining the dry ingredients separately: all-purpose flour, cocoa powder, baking powder, baking soda, and salt. The dry ingredients are gradually mixed into the wet ingredients alternately with cold brewed coffee, which enhances the mocha profile without making the batter runny.
Mini chocolate chips are gently folded into the batter, then divided into lined muffin tins and topped with extra chips for texture and appearance. Baking at 350°F (175°C) yields muffins with a tender crumb and a slightly crisp top. Once cooled, they offer a gentle coffee aroma balanced by chocolate richness.
The muffins are suitable for breakfast, brunch, or a sweet snack. They can be stored in an airtight container for up to four days and yield 12 to 14 muffins depending on fill level. Variations in chocolate chip size and milk fat content provide flexibility based on preference.
Ingredients
- 1 tick butter Room Temperature, unsalted
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 egg Room Temperature
- 2/3 cup yogurt Room Temperature, plain, Greek
- 1/4 cup milk
- 1/2 cup brewed coffee Cold
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup mini chocolate chips
Instructions
- Preheat the oven to 350F. Line a muffin pan with liners.
- Mix the butter, granulated sugar and vanilla extract until light and fluffy.
- Mix in the egg and plain Greek yogurt until creamy.
- Add in milk. Mix until fully combined.
- In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
- Start adding the flour mixture slowly and alternately with the coffee and mix slowly. Don't over mix the batter.
- Once all the ingredients are mixed together, fold in the chocolate chips slowly.
- Scoop the batter into the liners using an ice cream scoop, fill each liner 3/4 full.
- Top with some extra chocolate chips.
- Bake in the oven for 18-20 minutes until a toothpick inserted in the muffin comes out clean.
- Take the muffins out of the oven. Cool for 20 minutes and the serve.
Notes
- Mini, regular, or chunk chocolate chips can be used; adjust quantity to your liking.
- Full-fat or skim milk can be substituted without affecting texture significantly.
- Keep muffins fresh in an airtight container for up to 4 days.
- This recipe yields 14 muffins but can be made as 12 larger muffins by increasing the batter per liner.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Muffins
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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