Easy Mocha Muffins With Chocolate Chips

Muffins may just be the perfect morning or afternoon snack. Small enough not to make you feel guilty but delicious enough to brighten your day, especially when enjoyed with a great cup of coffee.

If you love baking with coffee, you will love these easy mocha muffins with chocolate chips. They are really quick and easy to make, have a lovely coffee flavour and are super moist thanks to a secret ingredient!

These coffee chocolate chip muffins are perfect as weekend breakfast muffins, for brunch or an afternoon treat and are suitable for the whole family to enjoy.

What I love about these easy mocha muffins with chocolate chips

To make muffins from scratch is really quite simple and doesn’t take long at all.

From start to finish you can have a batch of delicious fluffy warm muffins on the table in under 30 minutes. What is there not to love about that!

The other reason I love this mocha muffin recipe is that unlike many muffin recipes, these espresso muffins are made from pantry staples. There is no need to rush out to buy any special ingredients and no fancy equipment is required.

Mocha chocolate chip muffins ingredients

Like I said, most of the ingredients in our mocha chocolate chip muffins recipe are pantry staples. Below I explain a few of the ingredients and suggest some suitable alternatives.

Which type of coffee?

These are muffins made with brewed coffee. The coffee needs needs to be at room temperature before you use it, but it can be any type of coffee.

It could be cold brew, a double shot of espresso, stovetop, a pod from your Nespresso machine, instant coffee or french press. You get the picture – just use what you have on hand.

You can adjust the strength of the coffee down if you prefer more subtle coffee flavoured muffins, but be sure to keep the quantity the same.

Read more: 10 of the best stovetop coffee makers

Bicarb

One of the other ingredients in our recipe for coffee muffins is bicarbonate of soda. Also known in Australia as bicarb soda (we like to shorten everything here).

In other countries you may know it as baking soda.

Chocolate chips

I have an obsession with dark chocolate, so I prefer to use dark chocolate chips in my cappuccino chocolate chip muffin recipe below (and in these mocha popsicles too!)

If you or the kids don’t like dark chocolate, milk chocolate chips work equally well.

The secret ingredient

And finally, the secret ingredient – yoghurt! I have used greek yoghurt, but you could also use vanilla yoghurt too.

This ingredient really is the secret to baking this super moist coffee muffin recipe.

How to make coffee muffins with chocolate chips

Step 1 – Combine dry ingredients

First step is to pre-heat your oven to 200 C (180 C fan forced). That is 390 F or 350 F for fan forced ovens.

If you are brewing hot coffee, do it now to allow time for it to cool. Also melt your butter first to allow it to cool a little.

In a medium bowl, add the flour, baking powder and bicarb soda (baking soda).

You can use a whisk to give it a quick mix to ensure there are no lumps and it is well combined.

Step 2 – Combine the wet ingredients

In a large bowl, add the eggs and lightly whisk.

Then add the melted butter, sugar, yogurt, milk, coffee and vanilla to the eggs and combine well.

Step 3 – Combine ingredients in one bowl

Now add the dry ingredients to the wet ingredients and lightly mix to bring together. Use a light hand and don’t be tempted to over mix.

Next add the chocolate chips and gently mix until just combined.

Step 4 – Bake your mocha chip muffins

Place muffin or cupcake cases into a muffin tray and use an icecream scoop or tablespoon to scoop the batter into the cases.

The mix makes around 15 medium sized muffins. If you only want to bake one tray of large muffins, fill cases to the top. If you prefer to make 18 smaller muffins, use cupcake cases and fill to 1/2 full.

Place the muffin trays in the pre-heated oven and bake for 18-22 minutes. They are ready when the tops are firm but springy and a toothpick comes out clean.

When cooked, remove from the oven and cool in the tray for 5 minutes before removing onto a cooling rack.

Enjoy warm or store in an airtight container for up to 3 days. They are lovely reheated too.

Espresso chocolate chip muffins recipe tips

Don’t overmix the batter once you combine the dry and wet ingredients as the muffins will be less fluffy and a little chewy.

Use dark chocolate chips for a richer chocolate flavour.

If you need a recipe converter for any of these ingredients, try this one.

Simply select the units you are converting from and to, choose the ingredient you are converting and it will display the correct amount.

More coffee baking recipes

If you loved our chocolate chip coffee muffins recipe, you may like to try some of these delicious recipes with coffee.

• Espresso cheesecake bars
• Mocha brownies
• Coffee flavoured cakes

See all our drink and food coffee recipes here. If you want to make great coffee at home, read more about the best coffee equipment here.

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