The Magnificent Mocha Muffin: A Recipe for All Occasions
Ideal for parties, home snacking or picnics, the magnificent mocha muffin is the perfect blend of coffee and chocolate that is sure to be a hit with friends, family, and co-workers. This versatile coffee cake muffin recipe can be tailored to suit those with a sweet-tooth or a love for coffee. Bursting with flavor and a rich, tender consistency, here’s the scrumptious muffin recipe that’ll transform you into a true muffin maestro!
Every Journey Begins With the Perfect Prep!
To craft 12 perfect coffee cake muffins, begin by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). This will save you time while you prep the necessary ingredients. Start by placing paper liners within the cups of the muffin pan. If you do not have paper liners, you can simply butter the cups or use non-stick spray.
Next, collect two large bowls, one for the wet ingredients and the other for the dry ingredients, which will be mixed together later on. This coffee cake muffin recipe does not require an electric mixer; instead, we’ll be having some old-fashioned fun and mixing everything by hand.
Get cracking with two large eggs. Use a whisk to beat the eggs before adding in one teaspoon of pure vanilla extract. Next, pour half a cup (120ml) of flavorless oil into the eggs. You can choose from a variety of different oils, such as corn, canola, safflower, vegetable, or olive. In this magnificent mocha muffin recipe, we use oil instead of butter because it results in a muffin that is soft and moist, even if refrigerated.
For the signature coffee flavor, add a quarter cup (60ml) of room temperature coffee or espresso. Instant coffee can also be used with the same measurement applied. If coffee isn’t your cup of tea, you can simply use 60ml of water, instead. The final wet ingredient is half a cup (120ml) of buttermilk, which will give your coffee cake muffins a decadent texture.
Rise to the occasion with one cup (130g) of all-purpose white flour and ¾ cup (95g) of whole wheat flour. If you don’t have whole wheat flour, use 95g of all-purpose flour as a replacement. Sweeten things up with a cup (205g) of light brown sugar. Before adding it to the dry mix, make sure to run your fingers through it to get rid of any pesky lumps.
For that chocolaty goodness, add ¼ cup (25g) of sifted regular unsweetened or Dutch processed cocoa powder. Next, add in 1 teaspoon of baking soda, ½ teaspoon of baking powder and ¼ teaspoon of salt. Whisk everything together thoroughly so that the baking soda and powder are evenly incorporated.
Add in ½ cup (120ml) of chopped nuts. Feel free to get nutty and add in pecans, walnuts, almonds or hazelnuts. Dry fruit can be substituted for nuts if needed.
You didn’t think we were done with the chocolate, did you? Drop in 1 cup (240ml) of chocolate chips of your choosing. The traditional magnificent mocha recipe calls for half white and half semi-sweet chips. But you can use bittersweet, milk chocolate or even cappuccino chips if you’re a true coffee enthusiast. Give everything another mix.
The Final Mix
Now, it’s time to add the wet ingredients into the dry mixture. Pour your wet mix in slowly and start the mixing process. It is crucial not to over-mix your ingredients to avoid your coffee cake muffins coming out too tough. When placing the mixture into the paper liners or baking pan cups, the best method is to use an ice cream scoop, but if that isn’t possible, a couple of spoons will suffice.
Bake It Till You Make It
Your preheated oven should already be at 375 degrees Fahrenheit (190 Celsius). Insert the baking pan and let your coffee cake muffins bake for 18-23 minutes. The best way to check if they are ready is to poke a toothpick through the center of the muffin and check if it comes out clean. If there’s still wet batter on the toothpick, you know you still need to leave your muffins in the oven for a little while longer.
Once out of the oven, let your muffins cool for 10 minutes before serving. If you’re saving them for later, you can simply cover them and leave them at room temperature, or stick them in the refrigerator.
Congrats! You’re now a Muffin Maestro!
It’s finally time to tantalize your taste buds with the fruits of your labor. Don’t tell anyone how easy it was to bake these coffee cake muffins. Instead, revel in the glory of wowing your friends, family, or co-workers with your impeccable baking skills! As a true muffin maestro, why not try your hand at even more fun and creative recipes? Happy baking!
List of Ingredients
- 2 large eggs
- 1/2 cup (120ml) of buttermilk
- 1/2 cup (120ml) of flavorless oil
- 1/4 cup (60ml) of black coffee or espresso grounds
- 1 teaspoon of pure vanilla extract
- 1 cup (130g) of all-purpose flour
- 3/4 cup (95g) of whole wheat flour
- 1/4 cup (25g) of regular unsweetened or Dutch processed cocoa powder
- 1 cup (200g) of light brown sugar
- 1/2 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 cup (170g) of your choice of chocolate chips
- 1/2 cup (50g) of your choice of nuts or dry fruit
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius)
- Use pan with 12 muffin cups. Add either paper liners, butter or non-stick vegetable cooking spray
- Whisk eggs, buttermilk, oil, coffee, and vanilla extract in large bowl
- Whisk both types of flour, unsweetened cocoa powder, brown sugar, baking powder, baking soda, and salt in another large bowl
- Stir in chocolate chips and chopped nuts / dried fruit
- Mix wet ingredients with dry ingredients. Do not over-mix
- Add batter to muffin cups
- Place in oven and bake for about 18-23 minutes
- Poke center of muffins with a toothpick. If toothpick has batter, keep in oven for longer
- Remove muffins and let cool for 10 minutes
- Muffins can be kept at room temperature for a few days or refrigerated