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Irresistible Mocha Muffins

Irresistible Mocha Muffins: A Cozy Chocolate-Coffee Treat

Delight in the rich fusion of coffee and chocolate with these Irresistible Mocha Muffins, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Use whole wheat flour for a denser texture.
  • 1/2 cup Unsweetened Cocoa Powder Substitute with carob powder for a caffeine-free option.
  • 2 tablespoons Instant Espresso Powder Brewed espresso can be used for a stronger taste.
  • 2 teaspoons Baking Powder Ensure it’s fresh for optimal rise.
  • 1 teaspoon Baking Soda Works with acids to help muffins rise.
  • 1/2 teaspoon Salt Balances sweetness and enhances flavors.
  • 3/4 cup Granulated Sugar Brown sugar can add moisture.
  • 2 large Large Eggs Can substitute with flax eggs for a vegan version.
  • 1 cup Whole Milk or Buttermilk Plant-based milk works for a dairy-free option.
  • 1/2 cup Vegetable Oil or Melted Butter Coconut oil can be used for flavor.
  • 1 cup Brewed Coffee Use strong coffee for an intense flavor.
  • 2 teaspoons Vanilla Extract Pure vanilla extract is preferable.
  • 1 cup Chocolate Chips or Chopped Dark Chocolate Use butterscotch chips for a fun twist.
For Optional Toppings
  • 1/2 cup Chocolate Chips Extra decadence for the top.
  • 1/2 cup Nuts Walnuts or pecans add crunch.
  • 1 tablespoon Powdered Sugar For a sweet finish.
  • a pinch Sea Salt Flakes Balances the sweet flavors.

Equipment

  • Oven
  • Muffin Tin
  • Mixing Bowls
  • whisk
  • Spoon or Ice Cream Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt together.
  3. In a separate bowl, whisk together the sugar and eggs until frothy, then add milk, oil, coffee, and vanilla, stirring until smooth.
  4. Gradually mix the dry ingredients into the wet mixture until just combined and gently fold in chocolate chips.
  5. Fill the muffin liners about 3/4 full and add any desired toppings.
  6. Bake for 18-22 minutes for standard muffins, then check with a toothpick.
  7. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 200IUCalcium: 20mgIron: 1.5mg

Notes

Use room temperature ingredients for a better rise and gentle mixing to avoid dense muffins.

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