These mocha muffins are the perfect blend of coffee and chocolate flavor and studded with white chocolate chips and slivered almonds.
These are my favorite muffins to serve with a cup of coffee or a tall glass of milk. They are not only great for breakfast, but they also make a tasty dessert or midnight indulging snack.
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❤️About This Recipe
Texture: Mocha muffins have a bread-like texture with moist and tender crumbs.
Taste & Flavor: Strong coffee flavor and dark chocolate taste pair well with the sweetness of white chocolate chips and a nutty, crunchy bite of almonds.
Super easy to make: You’ll need 2 bowls only. One for dry and one for wet ingredients. Combine both, add add-ins and mocha muffin batter is ready.
Perfectly sweet: It has just the right amount of sweetness that doesn’t dilute the strong mocha flavor.
Make ahead: These muffins are a great option when you need breakfast on the go!
🧾Ingredient Notes
Here is the pic of the ingredients required to make delicious mocha muffins.
Whole wheat flour: Here I have used an equal amount of all purpose flour and wheat flour. Wheat flour adds both taste and texture to mocha muffins. It adds a nice nutty toasted flavor.
FYI, I have used 100% whole grain whole wheat flour that is available in American grocery stores. But in the past, I have tried with Indian chapati atta and it works fine.
Cocoa powder: I have used regular unsweetened cocoa powder that is widely available in the grocery store. Nothing fancy here.
Oil: Always use a flavorless or neutral oil like avocado, sunflower, corn, canola, vegetable, safflower oil, etc.
Instant coffee: Use your choice of instant coffee granules. I have used Nescafe taster’s choice, french roast coffee.
👩🍳Step By Step Photo Instructions
- Preheat the oven to 400°F (200°C) for at least 10 minutes.
- Line a 12-cup muffin pan with cupcake liners or lightly grease it with oil spray or butter.
1) Warm up the milk in a microwave or stovetop. Add instant coffee into warm milk.
2) Keep stirring until all the coffee granules are dissolved.
3) Let the milk cool down completely. Meantime prep the rest of the ingredients and start making the batter.
4) In a bowl take dry ingredients (all purpose flour, wheat flour, cocoa powder, baking soda, baking powder, salt).
5) Whisk it until everything is well combined. Keep it aside.
6) In another large bowl, add oil and brown sugar.
7) Mix it and you’ll get a sandy, crumbly mixture (because of less fat and more sugar content)
8) Add plain yogurt and vanilla.
9) Beat it until most sugar is dissolved.
10) Add cooled coffee-milk.
11) Beat it again until mixed.
12) Add dry flour mixture into the wet mixture.
13) Start mixing with a whisk and halfway through switch to a spatula and mix until batter just comes together. Do not overmix.
14) Add white chocolate chips and slivered almonds.
15) Fold them into the batter.
16) Divide the batter equally into the prepared muffin pan.
17) Bake into the preheated oven for about 17-18 minutes. Check by inserting a toothpick in the center of the muffin and if it comes out clean without any moisture then muffins are ready. Let the muffins cool down in a pan itself for 5 minutes.
18) Then transfer mocha muffins to a cooling rack and let them cool down completely. (NOTE: if you use parchment paper muffin liners then they will peel off the muffins as you can see in the pic. If using regular muffin liners then you won’t have this issue).
💭Expert Tips
- Do not overbake otherwise mocha muffins become dry and crumbly.
- Do not overmix the batter otherwise, muffins will be tough and dense. So to avoid overmixing, always start mixing with a whisk and halfway switch to a spatula and mix into a folding motion until batter just comes together.
Add-in Options:
- Try cappuccino chips or dark chocolate chips instead of white chocolate chips.
- Try other nuts like walnuts, pecans, macadamia nuts, hazelnuts instead of almonds.
Storage:
- Once the mocha muffins have cooled, store them in an airtight container. They stay fresh for around 2 days at room temperature and up to 5 days when refrigerated.
- You can freeze them for up to 3 months when wrapped individually in plastic wrap and frozen in a freezer-safe ziplock bag. Or flash freeze them on a baking tray and then transfer them to a freezer-safe container or bag.
Check Out Other Muffin Recipes
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📋 Recipe Card
Mocha Muffins (Eggless)
Ingredients
- 1 cup All purpose flour (Maida)
- 1 cup Whole wheat flour
- 2 tablespoons Unsweetened cocoa powder
- ¼ teaspoon Baking soda
- 2 ½ teaspoons Baking powder
- ⅛ teaspoon Salt
- 1 cup Milk full-fat, whole milk
- 1 tablespoons Instant coffee
- ⅓ cup Oil any flavorless oil like avocado, canola, corn, vegetable, sunflower, safflower oil
- ½ cup Light brown sugar lightly packed
- ¼ cup Plain yogurt
- 1 teaspoon Pure vanilla extract
- 1 cup White chocolate chips
- ½ cup Slivered almonds
Instructions
- Preheat the oven to 400°F (200°C) for at least 10 minutes.
- Line a 12-cup muffin pan with cupcake liners or lightly grease it with oil spray or butter.
- Warm up the milk in a microwave or stovetop. Add instant coffee into warm milk. Keep stirring until all the coffee granules are dissolved.
- Let the milk cool down completely. Meantime prep the rest of the ingredients and start making the batter.
- In a bowl take dry ingredients (all purpose flour, wheat flour, cocoa powder, baking soda, baking powder, salt). Whisk it until everything is well combined. Keep it aside.
- In another large bowl, add oil and brown sugar. Mix it and you’ll get a sandy, crumbly mixture (because of less fat and more sugar content)
- Add plain yogurt and vanilla. Beat it until most sugar is dissolved.
- Add cooled coffee-milk. Beat it again until mixed.
- Add dry flour mixture into the wet mixture. Start mixing with a whisk and halfway through switch to a spatula and mix until batter just comes together. Do not overmix.
- Add white chocolate chips and slivered almonds. Fold them into the batter.
- Divide the batter equally into the prepared muffin pan.
- Bake into the preheated oven for about 17-18 minutes. Check by inserting a toothpick in the center of the muffin and if it comes out clean without any moisture then muffins are ready.
- Let the mocha muffins cool down in a pan itself for 5 minutes. Then transfer them to a cooling rack and let them cool down completely.
Notes
- Do not overbake otherwise mocha muffins become dry and crumbly.
- Do not overmix the batter otherwise, muffins will be tough and dense. So to avoid overmixing, always start mixing with a whisk and halfway switch to a spatula and mix into a folding motion until batter just comes together.
- Add-in Options:
- Try cappuccino chips or dark chocolate chips instead of white chocolate chips.
- Try other nuts like walnuts, pecans, macadamia nuts, hazelnuts instead of almonds.
Naina
Very Nice Recipe. You explained it so well. I tried this and it came out so well. I found this this muffin mold that's super awesome to use.
Kanan Patel
Very glad that muffins came out good.
Taru
Can the same measurements be used to bake a cake.thanku
Kanan
this quantity makes two 8 inch round cakes