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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.
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
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
Bakery style mocha muffins make the best breakfast! Rich and fudgy, these double chocolate muffins are perked up with espresso and chocolate.
Ingredients
Muffins
- 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
Topping
- 1/4 cup semisweet chocolate chips
- powdered sugar, for dusting
Instructions
- Preheat oven to 425°F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with cooking spray.
- 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.
- Fill each baking cup 3/4 full of batter and sprinkle with chocolate chips.
- 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.
- Store muffins in an airtight container at room temperature.
