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Irresistible Mocha Muffins

Irresistible Mocha Muffins: Your New Favorite Cozy Treat

Discover Irresistible Mocha Muffins that combine chocolate and coffee for a cozy breakfast delight.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups all-purpose flour can substitute with gluten-free flour blend
  • 1/2 cup unsweetened cocoa powder use Dutch-processed cocoa for deeper taste
  • 2 tablespoons instant espresso powder substitute with strong brewed coffee if needed
  • 2 teaspoons baking powder ensure it’s fresh for the best rise
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt essential for balancing sweetness
  • 1 cup granulated sugar brown sugar adds moisture
  • 2 large eggs use flax eggs for a vegan option
  • 1 cup whole milk (or buttermilk) plant-based milk makes it dairy-free
  • 1/4 cup vegetable oil (or melted butter) coconut oil can be used as alternative
  • 1 cup brewed coffee replace with brewed espresso for stronger taste
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chips (or chopped dark chocolate) omit for lighter muffins
Optional Variations
  • toppings optional sprinkle of nuts or additional chocolate chips
  • seasonal flavors experiment with spices or fruit add-ins

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • spoon or scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. Whisk together the all-purpose flour, cocoa powder, espresso powder, baking powder, baking soda, and salt in a large bowl.
  3. In a separate bowl, whisk the sugar and eggs until frothy, then add milk, oil, coffee, and vanilla.
  4. Fold the dry ingredients into the wet mixture until just combined.
  5. Gently fold in the chocolate chips until evenly distributed.
  6. Fill each muffin liner about three-quarters full with batter.
  7. Optional: Sprinkle additional chocolate chips or nuts on top of each muffin.
  8. Bake for 18-22 minutes, or until a toothpick comes out clean. For jumbo muffins, bake for 25-28 minutes.
  9. Cool in the pan for 5 minutes then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 2gSugar: 10gVitamin A: 2IUCalcium: 2mgIron: 8mg

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Reheat as needed.

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