Mocha Muffins
Mocha Muffins are a chocolate coffee muffins treat with a rich, moist texture and bold coffee-chocolate flavor. This cozy recipe is perfect for brunches, holidays, or everyday indulgence. Bake this tender mocha delight on Layla Cooks for a warm, sophisticated treat!
Ingredients
Dry Ingredients:
- 1 ¾ cups 220 g all-purpose flour
- ½ cup 45 g unsweetened cocoa powder
- 1 tbsp instant espresso powder
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
Wet Ingredients:
- ⅔ cup 135 g granulated sugar
- 2 large eggs room temperature
- ¾ cup 180 ml whole milk or buttermilk
- ½ cup 120 ml vegetable oil or melted butter
- ½ cup 120 ml strong brewed coffee, cooled
- 1 tsp pure vanilla extract
Add-Ins and Toppings:
- ½ cup 85 g chocolate chips or chopped dark chocolate
- Optional toppings: toffee bits coarse sugar, mini chocolate chips, cinnamon streusel, or chopped nuts
Instructions
Preheat and Prep
- I preheat the oven to 375°F (190°C). I line a 12-cup muffin tin with paper liners or grease lightly for this chocolate coffee muffins treat.
Mix Dry Ingredients
- In a medium bowl, I whisk 1 ¾ cups flour, ½ cup cocoa powder, 1 tbsp espresso powder, 2 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt until evenly combined for this cozy recipe.
Blend Wet Ingredients
- In a large bowl, I whisk ⅔ cup sugar and 2 eggs until frothy. I stir in ¾ cup milk, ½ cup oil, ½ cup brewed coffee, and 1 tsp vanilla extract until smooth for this tender mocha delight.
Combine Wet and Dry
- I gradually add the dry ingredients to the wet mixture, stirring with a spatula until just combined. I fold in ½ cup chocolate chips, avoiding overmixing to keep this chocolate coffee muffins treat tender.
Fill and Top
- I divide the batter into the muffin cups, filling each ¾ full for standard muffins or nearly full for jumbo. I sprinkle optional toppings like toffee bits or coarse sugar for this cozy recipe’s crunch.
Bake and Cool
- I bake standard muffins for 18–22 minutes or jumbo for 25–28 minutes, until a toothpick comes out clean or with moist crumbs. I cool in the pan for 5 minutes, then transfer to a cooling rack for this Mocha Muffins.
Notes
- Overmixing the batter, which leads to dense muffins Using cold ingredients, which can affect rising
- Not preheating the oven properly, which prevents doming Overfilling the muffin cups, causing overflow
- Skipping the toppings, which add flavor and texture