- 1 + 3/4 cup of all purpose flour
- 2 + 1/4 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/8 teaspoon of ground cinnamon
- 2/3 cup of milk
- 1/3 cup of cocoa powder
- 1 tablespoon of instant coffee granule ( variable, read point 5 above )
- 1/2 cup flavourless oil
- 1/2 cup brown sugar
- 1/4 cup white sugar ( variable, read point 5 above )
- 2 eggs, at room temperature. Mine weighs 55g each including the shell
- 2 teaspoons of vanilla essence
- 2/3 cup of chocolate chips + some tablespoons for final garnish
You can use either milk, white, dark or semi sweet chocolate chips. You can add nuts or substitute the chocolate chips for nuts as well!
1. In a saucepan, combine milk and instant coffee granules, heating at medium low heat and stirring until all instant coffee granules dissolve.
2. Once the coffee granules dissolve, off the heat. Immediately add in the cocoa powder and keep stirring until at least 75% or most of the cocoa powder added has dissolved. Set aside to cool before eventually mixing the batter.
3. In a separate bowl, mix together all five components ( all purpose flour, baking soda, baking powder, salt, ground cinnamon ) of the dry mixture.
Wet Mixture and subsequent assembly:
4. Preheat your oven to 210 degrees C or 410F. Lightly grease your muffin tray or put paper liners.
5. Mix together the two sugars and two eggs, whisking until the sugars are well dissolved. Do break down all observed lumps from the sugar at this stage using the whisk as well.
6. Add in the vanilla essence and the oil, and whisk together again until well incorporated.
7. Add in the coffee mixture and stir until well combined.
8. Add in the dry mixture along with the chocolate chips, mixing only until it is just combined. Do not overmix or the gluten will be over activated and your muffins will be denser and bread-like in texture.
9. Spoon the batter evenly into twelve portions. Add chocolate chips or nuts to the top of each mocha muffin batter portion for a nice garnish.
10. Bake at 210 degrees C for 7 minutes, then reduce the oven temperature to 180 degrees C at the 7 minute mark, and bake for 11-13 more minutes ( total baking time of 18-20 minutes ), or until a toothpick inserted in the middle comes out clean.
11. Set aside to cool for 30 minutes.
12. Serve and enjoy!
You can store these beautiful mocha muffins for up to 4 days at room temperature in an airtight container. Since these muffins do not use butter, you can also store them in the refrigerator and the muffins will still retain its soft and airy state despite immediately consuming it from the fridge.
If you are not using a non-stick muffin tray, I would highly recommend that you use paper liners or these muffins will be difficult to remove.
We bake at a high temperature initially to allow the muffins to expand quickly, achieving the dome shape, and then reducing the temperature so that the muffins will continue to be cooking inside. As such, not only this gives a nice aesthetic factor for these mocha muffins, but it even makes it look like a more generous portion as compared to a denser recipe albeit using more or less the same ingredients!
– Bakeomaniac, Javier Tan!