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Mocha Chip Muffins

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These moist and delicious double chocolate muffins are perked up with espresso and chocolate for the perfect morning treat. The pairing of chocolate with a hint of coffee makes these mocha chocolate chip muffins absolutely amazing!

Two chocolate muffins in white paper liners surrounded by coffee beans and dark chocolate chips.

My name is Lisa….and I am a coffee addict. Well not coffee exactly, more of a peppermint mocha addict. Or should I say hot chocolate with espresso flavoring addict?

I start each and every morning with a nice, hot mocha that I make myself in my very own kitchen. So it should not come as a surprise to you that the espresso machine and grinder were the first appliances that were pulled out of their boxes after I moved.!

There’s just something about kicking back on the couch and savoring all of that chocolaty, coffee goodness first thing in the morning! And since I am on a baking kick, I thought now would be the perfect time to turn my favorite morning treat into delicious Mocha Chip Muffins.

Two chocolate muffins in white paper liners surrounded by coffee beans.

Hey wait, those look different!! Why yes they do observant ones. 😉 When I moved, I left all of my food behind. I didn’t think dragging perishable items 2,000 miles in 115 degree temperatures would be the best idea. Luckily for me, a new King Arthur’s Flour catalog arrived the day I left Iowa…so it was time to restock the pantry. One of the items that caught my eye, was the Cafe’ Au Lait Sugar {sorry, they no longer sell this sugar}.

KAF Cafe Au Lait Sugar surrounded by coffee beans with two muffins in the background.

Definitely need to try that. So I  made my muffins…..after making my mocha of course….and made an extra double shot of espresso.

Double Shot of Espresso in a small metal pitcher.

Recipes Notes:

  • A double shot of espresso is 3 ounces…we need 2 ounces for this recipe. If you do not have an espresso machine, {I have this one} you can ask your local coffee shop for espresso to go, or mix 1 tablespoon of espresso powder with .25 cup of hot water and allow to dissolve before using.

How to make Mocha Chip Muffins:

In a large bowl, whisk together espresso, buttermilk, oil, eggs, and extract.

Espresso, buttermilk, oil, eggs, and flavoring extract in a blue mixing bowl.

Add the flour, sugars, cocoa powder, baking soda, baking powder, espresso powder, and salt. Whisk to combine.

Mocha Chip Muffin batter whisked together in a blue bowl.

Stir in the chocolate chips. Fill 18 muffins liners about three-quarters full.

Sugar crystals on top of six mocha muffins in white paper liners inside a muffin tin.

Sprinkle with decorative sugar if desired, and bake in a preheated 375 degree oven for 20 to 25 minutes.

Looking down on a sugar topped chocolate muffin surrounded by coffee beans.

The cafe’ au lait sugar added a nice little crunch to the top of my muffins. All in all, it is the perfect way to start the day.

More delicious muffin recipes:

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Enjoy!!

Chocolate muffin in white paper liner surrounded by coffee beans and dark chocolate chips.

Mocha Chip Muffins

Moist and delicious Mocha Chip Muffins loaded with chocolate chips and espresso make the perfect morning treat!
5 from 1 vote
Print Rate
Course: Breakfast
Cuisine: American
Keyword: chocolate coffee flavored muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 18 Servings
Calories: 234kcal
Author: Lisa Johnson

Ingredients

  • .25 cup espresso
  • 0.5 cup buttermilk cashew milk + 0.5 teaspoon vinegar
  • 0.5 cup sunflower oil or canola
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1.75 cup unbleached all-purpose flour
  • 0.5 cup granulated sugar
  • 0.5 cup light brown sugar lightly packed
  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon espresso powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 1.5 cups chocolate chips I used Ghirardelli bittersweet
  • decorative sugar crystals optional

Instructions

  • Preheat oven to 375 degrees.
  • In a large bowl, whisk together espresso, buttermilk, oil, eggs, and extract.
  • Add the flour, sugars, cocoa powder, baking soda, baking powder, espresso powder, and salt. Whisk to combine.
  • Stir in the chocolate chips.
  • Fill 18 muffins liners about three-quarters full.
  • Bake for 20 to 25 minutes, until a toothpick comes out clean when inserted into the center of the muffin.
  • Cool on a wire cooling rack

Notes

  • You will need 2 ounces of espresso for this recipe. If you do not have an espresso machine, you can purchase it at your local coffee shop, use double strength coffee, or mix 1 tablespoon of espresso powder with .25 cup of hot water and allow to dissolve before using.

Nutrition

Calories: 234kcal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 218mg | Potassium: 82mg | Sugar: 21g | Vitamin A: 80IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 0.6mg

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