Eggless Mocha Muffins recipe - sweet, coffee flavored muffins with crunch of almonds and bites of white chocolate chips. You can call it eggless coffee muffins as well.
these muffins are very easy to make and it requires very basic baking ingredients. The texture of this muffin is bread like, moist and tender.
If you are coffee lover then I am sure this recipe is for you. It has strong coffee flavor with dark chocolate taste from cocoa powder. With this dark flavor, sweetness of white chocolate chips goes very well. But you can use your choice of chips like semi-sweet, milk chocolate or cappuccino chips.
Addition of the whole wheat flour adds taste and texture to the muffins because it has nutty toasted flavor. While addition of all purpose flour makes muffins light textured.
I have used applesauce as an egg substitute here just like my chocolate brownies, lemon poppy seeds muffins, eggless zucchini bread. Applesauce provides moisture in it as well as gives rise to the muffins while they bake. Instead of that you can try adding yogurt. It should work fine.
This muffin tastes so delicious and has perfect texture that you won't miss eggs in it. Trust me, you should give this a try.
As usual, I have halved and made 6 muffins, below recipe ingredients are for 12 regular sized muffins.
Check out more eggless muffin recipes
Eggless apple muffins // eggless double chocolate muffins // eggless mango muffins // eggless banana muffins
How to make eggless mocha muffins recipe (Step by Step Photos):
1) Pre-heat the oven to 400 degree F or 200 degree C for at least 10 minutes.
2) Prepare the 12 muffin cups tray, line it with muffin liners or spray with nonstick cooking spray or lightly butter it.
3) Dissolve the coffee granules into warm milk. Use microwave or just warm up the milk on stove top, do not boil. Add instant coffee and stir. Keep aside to cool down. Meantime prepare other ingredients for muffin.
4) Take flours (all purpose and whole wheat), baking soda, baking powder, cocoa powder and salt in a bowl.
5) Whisk it well, if cocoa powder has too many lumps, sift the mixture. Keep aside and move on to wet part.
6) Take oil and brown sugar in bigger bowl.
7) Whisk it well; it will be sand like texture.
8) Add applesauce.
9) Beat it well.
10) By this time dissolved coffee is cooled down. Add it to oil-sugar mixture along with vanilla extract.
11) Beat it again.
12) Add dry mixture.
13) Fold it in, half way through I switched to spatula, so it won't be over beaten.
14) Then add chips and nuts of your choice. I have used white chocolate chunks and chopped almonds.
15) Fold them in.
16) Divide the batter into prepared muffins tray.
17) Bake into pre-heated oven for 18-20 minutes. Remove it to the oven and let muffins cool into the pan for 5 minutes.
18) Then remove it to a cooling rack to cool down completely.
19) Enjoy it as a breakfast or dessert or any time of the day.
Serving suggestion: Enjoy this eggless mocha muffins as a breakfast with cup of tea or coffee. Or enjoy as a snack any time of the day.
Eggless mocha muffins recipe
Ingredients
- 1 cup All purpose flour (Maida)
- 1 cup Whole wheat flour (chapati atta)
- 2 tablespoons Unsweetened cocoa powder
- ¼ teaspoon Baking soda
- 2 ½ teaspoons Baking powder
- ⅛ teaspoon Salt
- 1 cup Milk
- 1 tablespoon Instant coffee
- ⅓ cup Oil I have used canola oil, use any flavorless oil like corn, vegetable or safflower
- ½ cup Light brown sugar
- ¼ cup Unsweetened Applesauce or Plain yogurt
- 1 teaspoon Pure vanilla extract
- ½ cup White chocolate chips you can use milk, semisweet, dark or cappuccino chips
- ½ cup Almonds chopped, you can add your choice of nuts like walnuts, pecans or hazelnuts
Instructions
- Pre-heat the oven to 400 degrees F or 200 degrees C for at least 10 minutes.
- Prepare the 12 muffin cups tray, line it with muffin liners or spray with nonstick cooking spray or lightly butter it.
Making eggless mocha muffins recipe:
- Dissolve the coffee granules into warm milk. Use microwave or just warm up the milk on stove top, do not boil.
- Add instant coffee and stir. Keep aside to cool down.
- Meantime prepare other ingredients for muffin.
- Take flours (all purpose and whole wheat), baking soda, baking powder, cocoa powder and salt in a bowl.
- Whisk it well, if cocoa powder has too many lumps, sift the mixture. Keep it aside.
- Take oil and brown sugar in bigger bowl. Whisk it well; it will be sand like texture.
- Add applesauce. Beat it well. Instead of applesauce you can use yogurt.
- By this time dissolved coffee is cooled down. add that here. Beat it again.
- Add dry flour mixture. Fold it in, half way through I switched to spatula, so it won't be over beaten.
- Then add chocolate chips and nuts of your choice. I have used white chocolate chunks and chopped almonds. Fold them in.
- Divide the batter into prepared muffins tray.
- Bake into pre-heated oven for 18-20 minutes.
- Remove it to the oven and let muffins cool into the pan for 5 minutes.
- Then remove it to a cooling rack to cool down completely.
Tried it came out too good was mouth watering.......
Came exactly like urs .....I love the aroma and taste which coffee gives into these ...
Hope to read more recipes from u having the kick of mocha like some pastries or cake with mocha icing....
Thanks for the recipe
Nice to know that muffins came out good.
I will try to add more mocha recipes
I choco mocha muffins tastes divine. Thanks. Will be sharing it on my Facebook page as well.
Nice to hear Laxmi that you liked these muffins. Thanks for spread the words.
it awesome recipe ..my son just loved it !!!
thanks
Great. thanks for the feedback
Hey kanan,
Baked these muffins today with one of my friends, Namya. They turned out to be PERFECT. They got a bit burnt on the top, little bit. But they were really perfect . We broke them into half and they were same as yours. I used brown sugar and applesauce. I just added white chocolate chunks and chopped almonds.
That is great. Happy to know that muffins came out good. To prevent the muffin tops from burning, loosely cover the pan with aluminum foil for last 5-10 minutes of baking time.
Actually I have silicone moulds
oh ok. Molds are individual or like a tray? If it is like a tray then you can cover it with foil. If you have individuals, then arrange them in a baking tray then you can cover with foil.
Can we use white sugar instead brown sugar ? Will it affect the color of the cupcakes ?
Brown sugar and chocolate flavor goes very well together. We are using good amount of brown sugar here, so it is not good idea to substitute sugar. But you can use same amount of regular white sugar. Warning: flavors will be different.
Ok.. I will try to use brown sugar