Mocha Chocolate Chip Muffins

Mocha Chocolate Chip Muffins

I definitely like my muffins with a cup of coffee in the morning, and this muffin has a nice infusion of coffee on its own. Mocha Chocolate Chip Muffins have a nice combination of coffee and cocoa, thanks to the inclusion of some instant espresso powder to the recipe. They also get a little extra hit of chocolate from the generous amount of chocolate chips stirred into them!

These are big muffins that, thanks to a thick batter, rise up well over the top of the muffin pan. They’re very satisfying as breakfast or as a snack. The muffins are also very soft, tender and moist inside, though the have a good firm feel to their muffin tops (not too soft, like a cupcake). Most muffins can be served warm or at room temperature, but I would definitely recommend serving these just warm enough that the chocolate is slightly melty when you take a bite.

Because of the chocolate chips, these are a little bit more chocolate than coffee on the mocha scale. The muffins aren’t too sweet, largely because of the coffee and cocoa powder in the batter, but I used milk chocolate chips to add some extra sweetness back into them. Dark chocolate will work, too, if you’re more a fan of that, though I definitely thought that milk chocolate worked very well for these. If you want to increase the coffee flavor in these, just double the amount of instant espresso powder (or Starbucks Via, which is what I used) in the recipe.

Mocha Chocolate Chip Muffins
2 cups all purpose flour
1 cup + 2 tbsp sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup butter
2 tbsp cocoa powder
1 tbsp instant espresso (1 packets Starbucks Via)
2 large eggs
2/3 cup milk (any kind)
1 tsp vanilla extract
1 1/4 cups milk chocolate chips

Preheat oven to 375F. Line a 12 cup muffin tin with paper liners.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Place butter in a small, microwave-safe bowl and melt. Stir cocoa power and espresso powder into melted butter while warm. Allow to cool for 1-2 minutes. In another small bowl, whisk together eggs, milk and vanilla.
Add butter mixture and egg mixture to the dry ingredients and stir until well-combined. Batter will be thick. Stir in chocolate chips.
Divide batter evenly between prepared muffin cups. Cups will be heaping with batter.
Bake for 19-22 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Cool muffins completely on a wire rack.

Makes 12

17 comments

  1. MMmmmm. I love mocha. I think I would be too tempted to eat the whole batch if I made these though :-)

  2. Yum! I can’t resist anything with chocolate!

  3. OMG!! My local grocery store has muffins that look like this and they’re amazing – I must try your version! YUM!!

  4. That looks wonderful. I’m going to have to try it very soon. Thanks for the recipe.

  5. I have an instant Healthier Coffee! It is amazing for baking and I have used it in a number of your other recipes…can’t wait to try it in this one too!

  6. I made these yesterday and they ROCKED! I brought some over to a party at night and they disappeared really quickly (except for the poor guy who gave up chocolate for Lent – whoops!!). Thanks for the awesome recipe :)

  7. I love chocolate/mocha combinations. I am going to try this one out tonight!

  8. chocolate and muffins Mmmm delicious

  9. These look delicious. I think I’ll bake it tomorrow.

  10. These are amazing! I made them as mini-muffins and they came out beautifully. Thanks for a great recipe!

  11. These are sooo good! My friend and I made them as a reward for finishing our sociology projects and they ALMOST made up for it!

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