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Dark Chocolate Mocha Muffins

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!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • ½ cup sugar
  • 1½ tsp baking powder
  • ½ tsp salt
  • 2 tbsp unsweetened dutch process cocoa powder (favorite linked below!)
  • 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)

Method
 

  1. Preheat oven to 400°F. Grease muffin tin or line with liners, or homemade parchment paper liners (instructions in the post!)
  2. Dissolve instant espresso powder in hot water and set aside.
  3. Mix the flour, sugar, baking powder, salt, and baking cocoa in a large bowl.
  4. Mix the dissolved coffee, milk, canola oil, egg and vanilla in a small bowl.
  5. Gently add the wet ingredients to the dry ingredients. Add the chocolate chips and stir just until combined. Do not overmix!
  6. 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.
  7. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Enjoy warm!

Notes

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
 
Helpful Tools

Mixing Bowls | Pam for Baking | Rodelle Vanilla Extract | Espresso Powder | Rodelle Dutch Processed Cocoa Powder