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Irresistible Mocha Muffins

Irresistible Mocha Muffins Loaded with Chocolatey Goodness

These Irresistible Mocha Muffins blend coffee and cocoa for a delightful treat that's perfect for breakfast or an indulgent snack.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 47 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-Purpose Flour The essential base for structure; no substitutions for the best results.
  • 3/4 cup Unsweetened Cocoa Powder Provides a rich chocolate flavor; dark cocoa can intensify the chocolate notes.
  • 1 tbsp Instant Espresso Powder Enhances the coffee flavor; brewed espresso can be used for a more robust mocha essence.
  • 1 tbsp Baking Powder A crucial leavening agent for that perfect rise; check for freshness!
  • 1 tsp Baking Soda Helps achieve a light and fluffy texture; ensure it’s within its expiration date.
  • 1/2 tsp Salt Balances out sweetness and enhances all flavors; a must for baked goods!
  • 1 cup Granulated Sugar Adds sweetness and moisture; brown sugar can substitute for a deeper flavor profile.
  • 2 large Eggs Essential for moisture and structure; consider flax eggs as a vegan alternative.
  • 1 cup Whole Milk or Buttermilk Adds richness; plant-based milk makes this recipe dairy-free.
  • 1/2 cup Vegetable Oil or Melted Butter Ensures moist muffins; unsalted butter gives richness while oil offers a lighter texture.
  • 1 cup Brewed Coffee Deepens the chocolate flavor profile; strong brewed coffee or espresso works best.
  • 1 tsp Vanilla Extract A flavor enhancer; pure vanilla is always preferred for optimal taste.
  • 1 cup Chocolate Chips or Chopped Dark Chocolate Provides sweet, gooey richness; swap with nuts or toffee bits for variations.
For the Topping
  • 1/2 cup Toffee Bits or Coarse Sugar Sprinkling these on top adds an irresistible crunch; they elevate the texture beautifully.
  • 1/2 cup Chopped Nuts Adds a delightful crunch and nutty flavor; pecans or walnuts are excellent choices.

Equipment

  • Muffin tin
  • Mixing Bowls
  • whisk
  • Spatula

Method
 

Step‑by‑Step Instructions for Irresistible Mocha Muffins
  1. Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, combine all-purpose flour, cocoa powder, espresso powder, baking powder, baking soda, and salt. Whisk until evenly combined.
  3. In a separate bowl, whisk together the sugar and eggs until frothy. Gradually add milk, oil, coffee, and vanilla, mixing until smooth.
  4. Slowly pour the dry ingredients into the wet ingredients, stirring gently until just combined.
  5. Fold in the chocolate chips or chopped dark chocolate carefully.
  6. Fill each muffin liner about three-quarters full with the batter.
  7. Sprinkle the toffee bits, coarse sugar, or chopped nuts on top of each filled muffin cup.
  8. Bake for 18–22 minutes for standard muffins or 25–28 minutes for jumbo sizes. Check for doneness with a toothpick.
  9. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 12gVitamin A: 150IUCalcium: 50mgIron: 1.5mg

Notes

Store muffins in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week, or freeze for up to 3 months.

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