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Mocha muffins recipe

Mocha muffins recipe

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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins

These muffins taste indulgent, almost like a cupcake, but are low in fat. If you want more chocolate, you might try adding chocolate chips.

28 people made this

IngredientsServes: 12

  • 1 egg
  • 2 egg whites
  • 100ml (4 fl oz) semi skimmed milk
  • 1 tablespoon instant coffee
  • 1 tablespoon water
  • 1 dessertspoon vanilla extract
  • 200g (7 oz) plain flour
  • 100g (4 oz) caster sugar
  • 1 dessertspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons caster sugar

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Preheat oven to 200 C / Gas mark 6. Lightly grease muffin tin or line with paper cases.
  2. Mix together egg, egg whites and milk. Stir in coffee, water and vanilla.
  3. In a large bowl, mix together flour, 100g sugar, baking powder and salt. Stir in liquid mixture. Mix together really well, until batter is thin and gooey like cake batter. Fill muffin cups 2/3 full. In a small bowl, stir together cinnamon and 2 tablespoons sugar. Sprinkle cinnamon sugar over muffins.
  4. Bake in preheated oven for 20 to 25 minutes.

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Reviews & ratingsAverage global rating:(22)

Reviews in English (14)


These muffins came out dry and not too flavourful. I definitely will not make them again.-14 Jul 2008

by chocolate espresso

I really like the idea of this i might try it im thinking adding yoghurt to them will stop them from drying out.-14 Jul 2008


These don't remind me of cupcakes at all. I agree with the other reviewer that these could use some more taste.-14 Jul 2008

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Recipe Summary

  • 1 cup margarine
  • 1 ¼ cups white sugar
  • 1 egg
  • 3 ripe bananas
  • 1 tablespoon instant coffee granules, dissolved in
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C).

Blend butter or margarine, sugar, egg, banana, dissolved coffee, and vanilla in food processor for 2 minutes. Add flour, salt, baking powder, and soda, and blend just until flour disappears. Add chocolate chips and mix in with wooden spoon. Spoon mixture into 15 to 18 paper-lined muffin cups.

  • Dry ingredients:
  • 80g plain flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • Wet ingredients:
  • 185g butter, melted and cooled
  • 30ml espresso coffee, cooled
  • 185g caster sugar
  • 5 eggs, separated
  • 150g dark chocolate, melted and cooled

Preheat the oven to 220°C/420°F/Gas mark 7 Mix Together the flour, baking powder and salt. In a separate bowl, mix together the butter, coffee and sugar to get a creamy paste, then add the egg yolks and mix well.

Add the egg mixture to the dry ingredients and mix. Add the melted chocolate. Beat the egg whites then fold into the mixture. Do not mix too much,

Pour the mixture into 12 greased muffin moulds. Cook for 10-15 minutes until the muffins are well risen but still soft to the touch. These muffins must be really moist so don’t overcook them, and don’t forget that they will solidify somewhat when cooling.

Remove from the oven and transfer to a wire rack to cool.

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.

Substitution Options

  • There are plenty of flour options to try with these muffins. My personal favorite is 1/4 cup garbanzo bean flour and 3/4 cup whole wheat flour. It still has a light and fluffy texture but it has a lot more protein and fiber.
  • If you don’t have chickpea flour, you can make these with 100% whole wheat flour or all purpose flour. You can also do a blend of those two if you like. All purpose flour will produce lighter, more tender muffins. But if you want to keep these really healthy, go for whole wheat.
  • I like using mini chocolate chips in this recipe because it’s easier to get a little bit of chocolate into every mini muffin. If you can’t find mini chips, feel free to use regular.

I highly recommend baking these as mini muffins rather than larger muffins. It’s easier to get them done on the inside while still getting a moist and tender texture. Larger muffins tend to dry out.

To get the perfect texture, combine all your dry ingredients first. Don’t worry, you can still do it all in the same bowl. (I hate dirtying more dishes!)

Then gently fold in the applesauce, coffee, and vanilla. You want to mix it until you don’t see streaks of flour anymore, but be careful not to overmix. Once everything is combined, you simply drop rounded tablespoons of batter into a mini muffin pan.

It should make about 18 mini muffins. These are perfect for snacking! They taste like dessert but they’re healthy enough for a quick breakfast on the go!

2 large eggs (100 grams), at room temperature

1/2 cup (120 ml/grams) buttermilk, at room temperature

1/2 cup (120 ml/grams) flavorless oil (safflower, corn, vegetable, or canola)

1/4 cup (60 ml/grams) black coffee or espresso, at room temperature

1 teaspoon (4 grams) pure vanilla extract

1 cup (130 grams) all-purpose flour

3/4 cup (95 grams) whole wheat flour

1/4 cup (25 grams) regular unsweetened or Dutch processed cocoa powder

1 cup (200 grams) light brown sugar , firmly packed

1/4 teaspoon (1 gram) fine kosher salt

1 cup (170 grams) cappuccino, semisweet, bittersweet, milk, or white chocolate chips

1/2 cup (50 grams) pecans, walnuts, hazelnuts or almonds, coarsely chopped (optional)

What I love about these easy mocha muffins with chocolate chips

To make muffins from scratch is really quite simple and doesn&rsquot take long at all.

From start to finish you can have a batch of delicious fluffy warm muffins on the table in under 30 minutes. What is there not to love about that!

The other reason I love this mocha muffin recipe is that unlike many muffin recipes, these espresso muffins are made from pantry staples. There is no need to rush out to buy any special ingredients and no fancy equipment is required.

Mocha Fudge Muffins

  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 10 1 x


  • 1 cup blanched almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon espresso powder
  • 1 tablespoon cocoa powder
  • pinch of fine sea salt
  • 3 eggs
  • 1/4 cup unsweetened applesauce
  • 3 tablespoons honey
  • 1/2 teaspoon vanilla


  1. Preheat oven to 350ºF and line a muffin tin with parchment paper liners.
  2. In a large bowl combine dry ingredients: almond flour, baking soda, espresso powder, cocoa powder, and sea salt
  3. In a separate bowl whisk together wet ingredients: eggs, applesauce, honey and vanilla.
  4. Pour the wet ingredients into the dry and mix together until fully combined.
  5. Make the fudge by heating chocolate using preferred method (see note) and add in tablespoon of coconut milk and whisk to combine.
  6. Fill the lined muffin tins 2/3 of the way up and drop in 1 teaspoon of the fudge.
  7. Bake for 15 minutes, or until an inserted toothpick removes cleanly.


We like to melt chocolate using a double boiler. Here is how you do that:

Add 1” of water to a medium saucepan or pot and bring to a very gentle simmer.

Place a heat-safe bowl on top of the pot so that the bottom of the bowl is not touching the water.

Add the chopped chocolate to the bowl and stir occasionally with a spatula until smooth and melted.


  • Serving Size: 1 muffin
  • Calories: 82
  • Sugar: 4.6g
  • Sodium: 30mg
  • Fat: 4.6g
  • Saturated Fat: 2.1g
  • Carbohydrates: 6g
  • Fiber: 0.7g
  • Protein: 2.5g
  • Cholesterol: 43mg

Vegan with a Vengeance


  1. 1 Preheat oven to 375°F. Lightly grease a 12-muffin tin.
  2. 2 In a large bowl, sift together flour, sugar, cocoa powder, baking powder, and salt. Mix in the instant coffee powder.
  3. 3 In a separate bowl, whisk together the soy milk, oil, yogurt, and vanilla.
  4. 4 Pour the wet ingredients into the dry and mix until the dry ingredients are moistened. Fold in the chocolate chips. Fill the muffin cups 3/4 full. Bake 18 to 20 minutes, or until a toothpick or knife inserted into the center of one comes out clean.

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Chocolate chip cookies sound basic, but baking them from scratch can be tricky. Even a tiny misstep can result in dried-out, crumbly, hard-as-rock cookies or, worst of all, cookies that are mushy and raw in the center yet somehow burnt to a crisp on the edges. Remi Hayashi Girouard, pastry chef and co-owner of Goody Goodie Cream & Sugar in San Francisco, has a few simple rules for how to bake chocolate chip cookies the right way, every time.