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Flavorful Mocha Chocolate Chip Muffins

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These mocha chocolate chip muffins combine the bold flavor of espresso with sweet chocolate chips for a tender, gooey treat perfect for brunch or coffee time.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour
  • 1/4 cup (25 g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 3/4 cup (180 ml) whole milk (or almond/oat milk)
  • 1/2 cup (120 ml) strong brewed espresso or coffee, cooled
  • 1/3 cup (80 ml) vegetable oil or melted unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup (175 g) semi-sweet chocolate chips
  • Optional: 1/2 cup (85 g) dark chocolate chunks
  • Optional topping: 2 tablespoons turbinado sugar
  • Optional topping: cocoa powder dusting

Instructions

  1. Preheat oven to 375°F (190°C). Line muffin tin with paper liners or grease lightly.
  2. Brew 1/2 cup (120 ml) strong coffee or espresso and let cool. If using instant espresso powder, dissolve it in the milk.
  3. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar until combined.
  4. In a separate bowl, beat eggs lightly. Add milk (with dissolved espresso if using instant powder), vegetable oil or melted butter, and vanilla extract. Whisk until smooth.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined; batter should be lumpy without visible flour streaks.
  6. Toss chocolate chips (and optional dark chocolate chunks) in a little flour, then fold into batter gently.
  7. Spoon batter into muffin cups, filling about 3/4 full. Sprinkle tops with turbinado sugar if desired.
  8. Bake for 18-22 minutes, checking at 18 minutes with a toothpick. It should come out with a few moist crumbs but no wet batter.
  9. Let muffins rest in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
  10. Serve warm or at room temperature. Store in an airtight container for up to 3 days or freeze for up to 2 months.

Notes

Do not overmix the batter to avoid tough muffins. Use fresh brewed espresso for best flavor. Toss chocolate chips in flour before folding to prevent sinking. Muffins can be stored at room temperature for 3 days or frozen for 2 months. Reheat gently before serving.

Nutrition

Keywords: mocha muffins, chocolate chip muffins, coffee muffins, espresso muffins, easy muffins, breakfast muffins, chocolate muffins

Find it online: https://blixfood.com/flavorful-mocha-chocolate-chip-muffins-easy-recipe-for-rich-treats/