Mocha Muffins

Meet my new favorite breakfast: mocha muffins! These bakery style muffins bake up light and fluffy, with buttermilk and vanilla yogurt for a tender crumb and melted chocolate for a touch of richness.

Mocha Muffins

With just enough espresso and chocolate to perk up your morning, dust with snowy powdered sugar and enjoy warm for the ultimate breakfast treat!

Mocha Muffins
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Mocha Muffins

Mocha Muffins

  • Author: Laura Kasavan
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
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Bakery style mocha muffins make the best breakfast! Rich and fudgy, these double chocolate muffins are perked up with espresso and chocolate.



  • 2 tsp instant espresso (recommended: Starbucks Via)
  • 1 Tbsp boiling water
  • 1 1/3 cups flour
  • 1/3 cup unsweetened cocoa powder
  • 1 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup low-fat buttermilk, at room temperature
  • 3/4 cup low-fat vanilla yogurt, at room temperature
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1 large egg, lightly beaten
  • 1 1/2 tsp vanilla extract
  • 1/4 cup semisweet chocolate chips, melted and slightly cooled
  • 1/4 cup semisweet chocolate chips


  • 1/4 cup semisweet chocolate chips
  • powdered sugar, for dusting


  1. Preheat oven to 425°F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with cooking spray.
  2. Dissolve espresso in boiling water, and set aside to cool to room temperature. Whisk together flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl; make a well in the center of the mixture. Combine buttermilk, yogurt, melted butter, egg, vanilla, and cooled espresso in a medium bowl; add to flour mixture and fold in until almost combined. Add melted chocolate and fold in gently; fold in chocolate chips.
  3. Fill each baking cup 3/4 full of batter and sprinkle with chocolate chips.
  4. Place muffin pan in the oven and bake for 5 minutes at 425°F. Reduce temperature to 350°F and continue baking 9 to 11 minutes (for a total baking time of 14 to 15 minutes), until muffins are set and a toothpick inserted in the center comes out clean or with a few crumbs attached. Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool.
  5. Store muffins in an airtight container at room temperature.

Keywords: Chocolate, Espresso, Muffin, Chocolate Muffins

Mocha Muffins

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  1. Muffins with coffee and chocolate! There is no better way to start a morning than with these muffins 🙂 Delicious Laura!

  2. My oldest son and I are the mocha lovers and these muffins would hit the spot first thing in the morning! They look tender and delish!!

  3. Mmm! Any baked treat with mocha as a flavor is a winner, but especially a breakfast treat! Love that you incorporated both buttermilk and yogurt into your muffin recipe, Laura. 🙂 Cannot wait to try! Thanks for sharing!