Dark Chocolate Mocha Muffins

Amy Manes
by Amy Manes
12 muffins
35 min

If you love chocolate and coffee then you need to make these dark chocolate mocha muffins right now! They are loaded with melty dark chocolate chips, Dutch cocoa and a generous amount of espresso. These mocha muffins are a great snack or a decadent breakfast treat! You can have chocolate for breakfast as long as it’s in muffin form, right? Right! And to top it all off, these dark chocolate mocha muffins have espresso in them – perfect for breakfast! I love the flavor combination in these muffins. And because this recipe calls for a generous amount of espresso powder, you will really get that mocha/coffee flavor in each yummy bite! Chocolate and coffee just GO together, do you think?

Dark Chocolate Mocha Muffins
Recipe details
  • 12  muffins
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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Ingredients
  • 2 cups all-purpose flour
  • ½ cup sugar
  • 1½ tsp baking powder
  • ½ tsp salt
  • 2 tbsp unsweetened Dutch process cocoa powder
  • 2 tbsp espresso powder (favorite linked below!)
  • 2 tbs hot water (to dissolve espresso powder)
  • ¾ cup milk
  • 6 tbsp canola oil (or oil of choice)
  • 2 large eggs
  • 1½ tsp vanilla extract
  • 1 cup extra dark chocolate chips (I like Godiva 69% cocoa chips)
Instructions
Preheat oven to 400°F. Grease muffin tin or line with liners, or homemade parchment paper liners.
Dissolve instant espresso powder in hot water and set aside.
Mix the flour, sugar, baking powder, salt, and baking cocoa in a large bowl.
Mix the dissolved coffee, milk, canola oil, egg and vanilla in a small bowl.
Gently add the wet ingredients to the dry ingredients. Add the chocolate chips and stir just until combined. Do not overmix!
Pour or spoon the batter into the prepared muffin tin. I like to fill the cups about ¾ full. Sprinkle the top with sugar or extra chocolate chips if desired.
Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Enjoy warm!
Tips
  • Low Altitude Instructions (under 3,000 feet) Increase baking powder to 2 tsp. reduce egg to 1 large egg Reduce baking time by 3 to 5 minutes  
Amy Manes
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