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Mocha Muffins Recipe


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 into 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 about 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)