Best 16 Mocha Muffins Recipes

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Indulge in the tantalizing world of mocha muffins, where rich coffee and decadent chocolate harmoniously blend to create an irresistible treat. These delectable muffins are a symphony of flavors, offering a delightful balance of sweetness and bitterness. With a tender crumb and a moist, fluffy texture, each bite is a journey of sensory exploration. Discover a treasure trove of mocha muffin recipes within this article, each offering a unique twist on this classic flavor combination. From the traditional to the innovative, there's a recipe to satisfy every craving. Embark on a culinary adventure and unveil the secrets behind these heavenly creations, transforming your kitchen into a haven of mocha muffin bliss.

Here are our top 16 tried and tested recipes!

MOCHA CHOCOLATE CHIP BANANA MUFFINS



Mocha Chocolate Chip Banana Muffins image

This recipe was shared with me by my friend, Sharon. She was given the recipe by her mother. Everyone who has tasted them will agree that they are the best muffins ever!

Provided by Shelley Ross

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Chocolate Muffin Recipes

Time 35m

Yield 18

Number Of Ingredients 12

1 cup margarine
1 ¼ cups white sugar
1 egg
3 ripe bananas
1 tablespoon instant coffee granules, dissolved in
1 tablespoon water
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Blend butter or margarine, sugar, egg, banana, dissolved coffee, and vanilla in food processor for 2 minutes. Add flour, salt, baking powder, and soda, and blend just until flour disappears. Add chocolate chips and mix in with wooden spoon. Spoon mixture into 15 to 18 paper-lined muffin cups.
  • Bake for 25 minutes. Cool on wire racks.

Nutrition Facts : Calories 267 calories, Carbohydrate 36.5 g, Cholesterol 10.3 mg, Fat 13.3 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 3.5 g, Sodium 251.6 mg, Sugar 21.6 g

MOCHA MUFFINS



Mocha Muffins image

Indulge in a muffin that's perked with coffee and chocolate.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 10

2 cups Gold Medal™ all-purpose flour
2 tablespoons unsweetened baking cocoa
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup packed brown sugar
1 cup milk
1/3 cup vegetable oil
1 tablespoon instant coffee granules or crystals
1 egg
1 cup semisweet chocolate chunks or chips

Steps:

  • Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups (2 1/2x1 1/4 inch) with shortening, or line muffin cups with paper baking cups.
  • In medium bowl, mix flour, cocoa, baking powder and salt; set aside. In large bowl, beat brown sugar, milk, oil, coffee and egg with fork or wire whisk. Stir in flour mixture just until flour is moistened. Fold in chocolate chunks. Divide batter evenly among muffin cups.
  • Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.

Nutrition Facts : Calories 250, Carbohydrate 33 g, Cholesterol 20 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Muffin, Sodium 220 mg, Sugar 14 g, TransFat 0 g

KILLER MOCHA MUFFINS



Killer Mocha Muffins image

Two favorite flavors in one yummy muffin! Use real butter and quality dark chocolate - Callebaut, Trader Joe's Bittersweet or Dark, Valrhona, you get the idea! I've found Starbucks Via instant coffee a great stand in for instant espresso. Team recipe for Mike and the Appliance Killers ZWT 9 Coffee Plantation Challenge

Provided by momaphet

Categories     < 60 Mins

Time 33m

Yield 12 muffins

Number Of Ingredients 13

5 ounces dark chocolate, chopped
1/2 cup butter
2 cups all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
2/3 cup buttermilk
2 teaspoons vanilla extract or Kahlua
1 cup semisweet chocolate chunk, dark (or semisweet)
2 teaspoons instant espresso (or Starbucks Via)
2 teaspoons hot water
3/4 cup roasted macadamia nuts or 3/4 cup toasted almond, chopped medium

Steps:

  • Preheat oven to 350°F.
  • Line a 12-cup muffin tin with paper liners.
  • In a small, microwave-safe bowl, melt together the butter and chopped dark chocolate. Heat in 30 second intervals, stirring frequently until smooth. Set aside to cool slightly.
  • Dissolve espresso or coffee in hot water. Set aside.
  • In a large mixing bowl, whisk together flour, sugar, baking powder and salt. Make a well in the center and add eggs, buttermilk, dissolved coffee, and vanilla extract or Kahlua .
  • Stir till partially mixed, then stir in melted chocolate mixture until the batter is almost smooth then stir in the chocolate chunks and nuts if using, mixing just until everything is incorporated.
  • Spoon batter into lined muffin cups 2/3 full. Bake for about 16-20 minutes, or until a tester inserted into the center comes out clean.
  • Cool muffins before serving at room temperature or slightly warm.

BANANA MOCHA-CHIP MUFFINS



Banana Mocha-Chip Muffins image

These moist muffins combine my two favorite things-chocolate and coffee. The banana is just an added flavor bonus. -Melissa Williams, Taylorville, Illinois

Provided by Taste of Home

Time 40m

Yield 2 dozen.

Number Of Ingredients 12

5 teaspoons instant coffee granules
5 teaspoons hot water
3/4 cup butter, softened
1-1/4 cups sugar
1 large egg
1-1/3 cups mashed ripe bananas
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 350°. In a small bowl, dissolve coffee granules in hot water. In a large bowl, cream butter and sugar until light and fluffy. Add egg; beat well. Beat in bananas, vanilla and coffee mixture. Combine flour, baking powder, baking soda and salt; add to creamed mixture just until moistened. Fold in chocolate chips., Fill paper-lined muffin cups two-thirds full. Bake 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts :

MOCHA MUFFINS



Mocha Muffins image

Make and share this Mocha Muffins recipe from Food.com.

Provided by Lennie

Categories     Quick Breads

Time 35m

Yield 10 muffins

Number Of Ingredients 13

2 teaspoons instant coffee
1 tablespoon hot tap water
1 egg
1/4 cup canola oil
1 cup milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup white sugar
2 tablespoons cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped almonds (optional)

Steps:

  • Preheat oven to 400F; in a 12-cup muffin pan, place paper liners in 10 cups and set aside.
  • In a small bowl, dissolve instant coffee in hot water.
  • In a large bowl, crack egg and whisk; stir in oil, milk, vanilla, and coffee mixture; combine well.
  • In an another small bowl, combine dry ingredients.
  • Gently fold dry ingredients into coffee mixture, just until mixed; do not overbeat.
  • Spoon batter into the 10 paper liners and decorate the top of each muffin with a few chopped almonds, if desired.
  • In the two unused muffin pans, place some water so they won't burn.
  • Place in preheated oven and bake for 25 minutes.
  • Remove from pan and cool on rack.

BEST EVER MOCHA CHOCOLATE CHIP MUFFINS



Best Ever Mocha Chocolate Chip Muffins image

These are so good. This is based on a recipe from Bryanna Clark Grogan and learning about substitutions on flours and cocoa from Chef Deborah.

Provided by Shannon Holmes

Categories     Quick Breads

Time 30m

Yield 6-12 muffins, 6-12 serving(s)

Number Of Ingredients 17

3/4 cup whole wheat flour, plus
2 tablespoons whole wheat flour
2 tablespoons cornstarch
1 1/4 cups unbleached all-purpose flour
1/4 cup cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup dark chocolate chips (semi-sweet are usually vegan, check ingredients) or 1/2 cup semi-sweet chocolate chips (semi-sweet are usually vegan, check ingredients)
3/4 cup double brewed millstone chocolate velvet coffee
1/2 cup sugar
1/3 cup unsweetened applesauce
3 tablespoons oil
3/4 cup soymilk
2 teaspoons vinegar
1 teaspoon vanilla
1/4 cup soymilk (additional)

Steps:

  • Preheat oven to 350 degrees F.
  • Oil 6 large or 12 small muffin cups.
  • Mix flours, cornstarch, cocoa, baking powder, salt, baking soda and dark chocolate chips together in a large bowl.
  • Place coffee, sugar, applesauce, oil, soy milk, vinegar and vanilla in a blender and blend until smooth or place in a large bowl and blend with immersion blender.
  • Add wet ingredients to dry.
  • Stir, adding more soy milk to make it a thinner batter, you don't want it to be stiff.
  • Divide evenly among muffin cups, bake in oven for 20 minutes or until the toothpick test proves true.
  • Place on cooling rack, cover with a towel and remove after 5 minutes.
  • Cool completely.
  • Place in paper towel lined Tupperware, freeze after 1-2 days wrapped tightly in plastic.
  • Mark breaks these up and puts them in ice cream.

MOCHA MUFFINS



Mocha Muffins image

Almost like a cupcake. If you want more chocolate and/or more sweetness, you might try adding chocolate chips.

Provided by GODGIFU

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 13

1 egg
2 egg whites
½ cup milk
1 tablespoon instant coffee powder
1 tablespoon water
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
½ cup malted milk powder
½ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
2 tablespoons white sugar

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Grease muffin cups.
  • Mix together egg, egg whites, and milk. Stir in coffee powder, water, and vanilla.
  • In a large bowl, mix together flour, malted milk powder, 1/2 cup sugar, baking powder, and salt. Stir in liquid mixture. Mix together really well, until batter is thin and gooey like cake batter. Fill muffin cups 2/3 full. In a small bowl, stir together cinnamon and 2 tablespoons sugar. Sprinkle cinnamon sugar over muffins.
  • Bake in preheated oven for 20 to 25 minutes.

Nutrition Facts : Calories 148.9 calories, Carbohydrate 31.2 g, Cholesterol 16.3 mg, Fat 0.9 g, Fiber 0.7 g, Protein 4 g, SaturatedFat 0.3 g, Sodium 222.1 mg, Sugar 17 g

ALMOND-MOCHA MUFFINS



Almond-Mocha Muffins image

Enjoy this delicious almond-mocha muffin using Gold Medal® all-purpose flour that's ready in less than an hour.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 12

Number Of Ingredients 13

2 cups Gold Medal™ all-purpose flour
2 tablespoons unsweetened baking cocoa
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup packed brown sugar
1 cup milk
1/3 cup vegetable oil
1 tablespoon instant coffee granules or crystals
1 egg
1/2 cup semisweet chocolate chips
1/2 cup chopped roasted almonds
1/2 cup semisweet chocolate chips
1/4 teaspoon vegetable oil

Steps:

  • Heat oven to 400°F. Grease or spray bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
  • In medium bowl, mix flour, cocoa, baking powder and salt; set aside. In large bowl, beat brown sugar, milk, oil, coffee and egg with fork or wire whisk. Stir in flour mixture just until flour is moistened. Stir in chocolate chips and almonds. Divide batter evenly among muffin cups.
  • Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove muffins from pan to cooling rack. Cool 15 minutes.
  • In small microwavable bowl, microwave glaze ingredients uncovered on High about 45 seconds, stirring every 15 seconds, until chips can be stirred smooth. Drizzle over muffins.

Nutrition Facts : Calories 300, Carbohydrate 37 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Muffin, Sodium 220 mg, Sugar 18 g, TransFat 0 g

CAFE MOCHA MINI MUFFINS



Cafe Mocha Mini Muffins image

Cafe Mocha Mini Muffins are a good choice, assures Tina Sawchuk of Ardmore, Alberta. "These mini muffins freeze will, so it's always easy to keep some on hand," she says. "And they're just the right size for snacking."

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 14

2 teaspoons instant coffee granules
1/3 cup boiling water
1/4 cup quick-cooking oats
3 tablespoons butter, softened
1/4 cup sugar
3 tablespoons brown sugar
1 large egg yolk
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1 tablespoon baking cocoa
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup miniature semisweet chocolate chips, divided

Steps:

  • In a small bowl, dissolve coffee granules in water. Stir in the oats; set aside. In another bowl, cream butter and sugars. Beat in egg yolk, vanilla and oat mixture. Combine the flour, cocoa, baking powder, baking soda and salt; add to oat mixture just until moistened. Stir in 1/3 cup chocolate chips., Fill foil- or paper-lined miniature muffin cups three-fourths full. Sprinkle with remaining chips. Bake at 350° for 12-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 81 calories, Fat 4g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 53mg sodium, Carbohydrate 12g carbohydrate, Fiber 1g fiber), Protein 1g protein.

MOCHA MUFFINS WITH CHOCOLATE CHIPS AND PECANS



Mocha Muffins with Chocolate Chips and Pecans image

Categories     Bread     Coffee     Chocolate     Breakfast     Brunch     Bake     Pecan     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12

Number Of Ingredients 15

1/4 cup hot water
1 tablespoon instant espresso powder
1/2 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all purpose flour
1/2 cup sugar
1/2 cup packed golden brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups milk chocolate chips
1 cup coarsely chopped pecans (about 4 ounces), toasted

Steps:

  • Preheat oven to 375°F. Line twelve 1/2-cup muffin cups with paper liners. Stir 1/4 cup hot water and espresso powder in medium bowl until espresso powder dissolves. Add buttermilk, oil, eggs and vanilla and whisk until well blended. Mix flour, sugar, brown sugar, cocoa, baking powder, baking soda and salt in large bowl. Add buttermilk mixture and stir just until combined. Mix in chocolate chips and pecans.
  • Divide batter equally among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean, about 25 minutes. Transfer muffins to rack and cool.

NUTELLA®-STUFFED MOCHA MUFFINS



Nutella®-Stuffed Mocha Muffins image

These muffins have a slight mocha flavor and ribbon of Nutella® in the middle. They go great with your morning cup of coffee!

Provided by Kim's Cooking Now

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 30m

Yield 14

Number Of Ingredients 12

1 ¼ cups white sugar
½ cup butter, softened
2 tablespoons espresso powder
2 tablespoons hot water
1 cup plain yogurt
2 eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
¼ cup cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
14 teaspoons chocolate-hazelnut spread (such as Nutella®)

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line 14 muffin cups with paper liners and set aside.
  • Combine sugar and butter in a large bowl; beat until creamy. Dissolve espresso powder in hot water. Add to the butter mixture along with the yogurt, eggs, and vanilla. Mix well.
  • Whisk flour, cocoa powder, baking powder, and salt together. Fold into the wet ingredients just until combined. Do not overmix.
  • Divide 1/2 of the batter evenly among the prepared muffin cups, filling only halfway. Drop a heaping teaspoon of chocolate-hazelnut spread in the center of each. Top with the remaining batter.
  • Bake in the preheated oven until the center springs back lightly touched with your finger, 15 to 18 minutes. Cool for 10 minutes in the pan before transferring muffins to a cooling rack to cool completely.

Nutrition Facts : Calories 262.8 calories, Carbohydrate 40.7 g, Cholesterol 45.1 mg, Fat 9.5 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 4.9 g, Sodium 186.3 mg, Sugar 22.2 g

ALMOND MOCHA MINI-MUFFINS



ALMOND MOCHA MINI-MUFFINS image

Categories     Cookies     Chocolate     Nut     Dessert     Bake

Number Of Ingredients 15

1/2 cup butter (2 sticks)
4 oz unsweetened chocolate, roughly chopped
2 oz bittersweet chocolate, roughly chopped
3/4 tsp chili powder
2 tsp espresso powder
1/2 tsp salt
4 eggs
1 1/2 cups sugar
1/3 cup molasses
1 tsp vanilla
1/4 cup amaretto
1 cup ground almonds
1/3 cup unsweetened cocoa powder, sifted (preferably dutch process)
2/3 cup mini-semi-sweet chips
confectioners sugar (if desired), for dusting tops

Steps:

  • Preheat oven to 350°. Grease 4 mini-muffin pans (48 muffins total). Melt butter in microwave (2-3 minutes on 50% power, depending on oven). Stir in chocolate until melted (microwave additional :30 second increments at 50% power if necessary). Stir in chili powder, espresso powder and salt. Beat eggs, and then add sugar and molasses. Beat well. Stir in vanilla and amaretto. Fold in chocolate mixture, then mix in almonds and cocoa powder. Fold in mini-chips. Divide among mini-muffin cups. Bake 15-18 minutes. Dust tops with powdered sugar if desired.

MOCHA CHOCOLATE CHIP BANANA MUFFINS



Mocha Chocolate Chip Banana Muffins image

I found this recipe posted on Allrecipes. I have made these for work, friends and family. Yummy! The muffins are delicious and uniquely different from the average banana bread/muffin. Enjoy!

Provided by Red Robin

Categories     Breads

Time 35m

Yield 15-18 muffins

Number Of Ingredients 11

1 cup butter
1 1/4 cups sugar
1 egg
3 ripe bananas
1 tablespoon instant coffee granules
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Blend butter, sugar, egg, banana, coffee granules and vanilla in food processor for 2 minutes.
  • Add flour, salt, baking powder and soda. Blend just until flour disappears.
  • Add chocolate chips and mix in with wooden spoon.
  • Spoon mixture into 15 to 18 paper-lined muffin cups (you can also coat the pan well with butter for muffins without cup liners).
  • Bake for 25 minutes. Allow muffins to cool for 15-20 minutes before removing from pan. Cool on wire racks.

Nutrition Facts : Calories 322.6, Fat 16.2, SaturatedFat 9.9, Cholesterol 46.6, Sodium 240.7, Carbohydrate 43.7, Fiber 1.8, Sugar 25.8, Protein 3.3

MARVELOUS! MOCHA MUFFINS



Marvelous! Mocha Muffins image

This is what I usually make for my family every morning since we don't have time to sit on the table and eat a complete breakfast. I just leave this on the table for them to grab as an 'on-the-go' breakfast. My lunchtime, it's all gone!

Provided by paul_ryanvper

Categories     Quick Breads

Time 35m

Yield 12-15 muffins, 12 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
2 tablespoons unsweetened baking cocoa
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup brown sugar
1 cup milk
1/3 cup vegetable oil
1 tablespoon instant coffee granules
1 large egg
1 cup semi-sweet chocolate chips

Steps:

  • Heat oven to 400°F Grease bottoms only of 12 regular-size muffins cups with shortening or cooking spray, or line muffin cups with paper baking cups.
  • In a medium bowl, Mix flour, cocoa, baking powder, and salt; set aside. In large bowl, beat brown sugar, milk, oil, coffee and egg with fork or wire whisk. Stir in flour mixture just until flour is moistened. Fold in chocolate chips. Divide batter evenly among cups.
  • Bake 18 to 20 minutes or until toothpick inserted in the center comes out clean. When done, immediately move muffins from pan to cooling rack.

LOW FAT MOCHA CHOCOLATE CHIP MUFFINS



Low Fat Mocha Chocolate Chip Muffins image

Make and share this Low Fat Mocha Chocolate Chip Muffins recipe from Food.com.

Provided by OceanIvy

Categories     Quick Breads

Time 45m

Yield 14 muffins

Number Of Ingredients 12

1/4 cup skim milk
1 teaspoon safflower oil
1 cup unsweetened applesauce
1/4 cup egg substitute or 1 egg
1 tablespoon instant coffee, dissolved in
1 tablespoon water
1/4 cup unsweetened cocoa
1 1/2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 cup semi-sweet chocolate chips

Steps:

  • Heat oven to 400.
  • Spray 14 muffin cups with cooking spray.
  • In medium bowl combine milk, oil, applesauce, egg & coffee mixture.
  • Combine remaining ingredients in a large bowl.
  • Add the wet ingredients to dry mixture & mix until combined.
  • Fill muffin tins 1/2-3/4 full.
  • Bake 30-40 minutes, until toothpick inserted into center comes out clean.

MOCHA MUFFINS



Mocha Muffins image

Indulge in a muffin that's perked with coffee and chocolate.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 10

2 cups Gold Medal™ all-purpose flour
2 tablespoons unsweetened baking cocoa
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup packed brown sugar
1 cup milk
1/3 cup vegetable oil
1 tablespoon instant coffee granules or crystals
1 egg
1 cup semisweet chocolate chunks or chips

Steps:

  • Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups (2 1/2x1 1/4 inch) with shortening, or line muffin cups with paper baking cups.
  • In medium bowl, mix flour, cocoa, baking powder and salt; set aside. In large bowl, beat brown sugar, milk, oil, coffee and egg with fork or wire whisk. Stir in flour mixture just until flour is moistened. Fold in chocolate chunks. Divide batter evenly among muffin cups.
  • Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.

Nutrition Facts : Calories 250, Carbohydrate 33 g, Cholesterol 20 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Muffin, Sodium 220 mg, Sugar 14 g, TransFat 0 g

Tips:

  • Use melted butter: Softened butter can be difficult to mix into the batter, and cold butter can make the muffins tough. Melted butter, on the other hand, blends in easily and helps create a moist, tender crumb.
  • Don't overmix the batter: Overmixing can gluten, resulting in tough muffins. Mix the batter just until the ingredients are combined. Lumps are okay!
  • Let the batter rest: Letting the batter rest for a few minutes before baking allows the flour to absorb the liquid and develop gluten. This results in a muffin that is more tender and has a higher rise.
  • Bake the muffins at a high temperature: A high oven temperature creates steam, which helps the muffins rise quickly. This results in a muffin that is fluffy and light.
  • Don't overbake the muffins: The muffins are done when a toothpick inserted into the center comes out clean. Overbaking can result in dry, tough muffins.
  • Conclusion:

    These mocha muffins are a delicious and easy-to-make treat that is perfect for any occasion. With their rich chocolate flavor and hints of coffee, these muffins are sure to be a hit with everyone. Whether you're enjoying them for breakfast, lunch, or a snack, these muffins are sure to satisfy your sweet tooth.

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