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.
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.