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Mocha Muffins

Mocha Muffins That Will Make You Fall in Love with Baking

Discover mocha muffins with a delightful blend of chocolate and espresso that will elevate your baking game.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Mocha Muffin Ingredients
  • 2 cups All-Purpose Flour For gluten-free version, substitute with gluten-free flour.
  • 1/2 cup Unsweetened Cocoa Powder Dutch-process cocoa can offer a unique twist.
  • 2 tablespoons Instant Espresso Powder Swap with brewed coffee for robust flavor.
  • 2 teaspoons Baking Powder Check for freshness for best results.
  • 1 teaspoon Baking Soda Combine with acidic ingredients for optimal effect.
  • 1/2 teaspoon Salt Enhances sweetness and depth.
  • 1 cup Granulated Sugar Brown sugar can be substituted.
  • 2 large Eggs For egg-free options, use flax eggs or applesauce.
  • 1 cup Whole Milk or Buttermilk Non-dairy milk works for dairy-free adaptations.
  • 1/2 cup Vegetable Oil or Melted Butter Applesauce can be used for a lower-fat choice.
  • 1 cup Brewed Coffee Espresso can further enhance muffins' richness.
  • 1 teaspoon Vanilla Extract Choose high-quality extract for best taste.
  • 1 cup Chocolate Chips or Chopped Dark Chocolate Or swap with nuts for a fun twist.
Optional Topping Ideas
  • 1/2 cup Chocolate Glaze Drizzle for extra chocolaty goodness!
  • 1 cup Streusel Topping Mix oats, butter, and sugar.
  • Sprinkles or Flavored Sugar For a fun finishing touch.

Equipment

  • Muffin Tin
  • Mixing bowls
  • whisk
  • Spatula
  • Batter scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line muffin tin with paper muffin liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, instant espresso powder, baking powder, baking soda, and salt until uniform.
  3. In another bowl, whisk together the granulated sugar and large eggs until frothy, then mix in the whole milk or buttermilk, vegetable oil or melted butter, brewed coffee, and vanilla extract.
  4. Gradually fold the dry ingredients into the wet mixture, combining gently until just incorporated.
  5. Fold in the chocolate chips or chopped dark chocolate evenly into the batter.
  6. Fill each muffin liner about 3/4 full with the batter and sprinkle toppings on each muffin.
  7. Bake for 18-22 minutes for regular muffins or 25-28 minutes for jumbo muffins, checking doneness with a toothpick.
  8. Remove the tin from the oven and allow cooling in the pan for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better blending. Rotate your muffin tin halfway through baking for even results.

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