Can I use instant coffee instead of brewed coffee?

Yes, you can use instant coffee. Just make sure to dissolve the instant coffee granules in the amount of hot water specified for the brewed coffee in the recipe, and let it cool completely before adding it to the batter. Use strong instant coffee for best flavor results.

Why did my muffins turn out tough?

Muffins often become tough if the batter was overmixed after the wet and dry ingredients were combined. Stir gently only until the ingredients are just blended together.

Can I add other mix ins?

Absolutely. Small amounts of chopped nuts, like walnuts or pecans, could be a nice addition. Just be mindful not to overload the batter.

How can I make sure the chocolate chips don't all sink to the bottom?

You can toss the chocolate chips with about a tablespoon of the dry flour mixture before folding them into the batter. This light coating of flour helps prevent them from sinking during baking.

What is the best way to reheat a stored muffin?

The easiest way is usually in the microwave for 20 to 30 seconds until warm. Be careful not to overheat, or they can become dry.

Can I make these into mini muffins?

Yes, you can use a mini muffin tin. The baking time will be shorter, likely around 10 to 15 minutes. Keep a close eye on them.

Easy Mocha Muffins Recipe (with Chocolate Chips)

Description

These Mocha Muffins with Chocolate Chips are incredibly moist and wonderfully tender, delivering a deeply flavored coffee base dotted with irresistible pockets of melted chocolate chips! They are perfect for a quick breakfast treat or an afternoon pick-me-up!

Ingredients

2 ½ cups (320 grams) all purpose flour
1 teaspoon (4 grams) baking powder
2 teaspoons (10 grams) baking soda
2 (100 grams) large eggs
½ cup (120 grams) unsalted butter, melted
¾ cup (160 grams) packed light brown sugar
½ cup (120 grams) plain Greek yogurt or vanilla yogurt
¼ cup (60 ml) milk or a plant based milk alternative
¼ cup (60 ml) strong brewed coffee, cooled slightly
1 tablespoon (15 ml) pure vanilla extract
1 cup (175 grams) chocolate chips, dark or milk chocolate variety

Instructions

Start by heating your oven to 390 degrees Fahrenheit (200 degrees Celsius) or 350 degrees Fahrenheit (180 degrees Celsius) if using the fan assist setting.
Get a large mixing bowl. Combine the flour, baking powder, and baking soda in this bowl. Stir them together well, then set the bowl aside for now.
Grab another bowl. Add the eggs, melted butter, brown sugar, yogurt, milk, coffee, and vanilla extract to this second bowl. Whisk all these wet ingredients until they are completely blended.
Pour the dry ingredient mixture into the bowl with the wet ingredients. Stir everything gently until just combined. Be careful not to mix too much.
Fold the chocolate chips into the batter. Stir very gently just until the chips are distributed throughout the mix.
Arrange paper liners in a muffin or cupcake baking pan. Use a scoop or spoon to fill each liner with batter. Fill them about three quarters full if you want roughly 15 larger, bakery style muffins. For about 18 smaller muffins, fill the liners slightly less.
Put the tray into the preheated oven. Bake for 18 to 22 minutes. You can tell they are done when a toothpick inserted into the center comes out clean. The tops should feel firm yet slightly springy when gently touched.
Carefully take the baked muffins out of the oven. Let them cool completely on a wire cooling rack before serving.

Notes

Mixing Tip: Avoid overmixing the batter. Mixing gently just until the ingredients are combined is the secret to light and fluffy muffins.

Ingredient Swap: For a sweeter muffin, you can substitute the Greek yogurt with vanilla flavored yogurt.

Yield Adjustment: To get taller muffins similar to a bakery style, fill the muffin liners about three quarters full. This should yield between 12 and 15 muffins depending on your tray size. If you prefer smaller muffins, fill them slightly less, and you should get around 18 muffins.

Coffee Strength: Using strong brewed coffee is important for the best flavor. Options like stovetop espresso, cold brew concentrate, or even a strong french press or drip coffee will work well.

Nutrition

Serving Size: 1 muffin
Calories: 251
Sugar: 18g
Sodium: 239mg
Fat: 11g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 39mg