Chocolates and a coffee kick combined in a muffin is the most pleasurable way to have if you are craving for both at the same time, no need for a coffee run! These muffins are so moist and loaded with lots of chocolates flavors, let’s be grateful for the awesomeness of cocoa powder and chocolate chips! In this recipe, I used dark chocolate chips to give the coffee more intense flavor, but if you are a mild-coffee drinker and wants your muffin to be sweeter, then milk or semi-sweet chocolate chips will definitely sate your taste buds. Also, if you want darker flavor of coffee, use espresso powder. And always dilute the coffee granules in hot water, as sometimes adding straight coffee granules into the batter, its coffee flavor will not distribute evenly.
Double Chocolate Mocha Muffins
- 1 3/4 cups All-Purpose Flour sifted
- 1/2 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 3 tablespoons Unsweetened Cocoa Powder
- 3/4 cup Granulated White Sugar
- 3/4 cup Good Quality Milk or Dark Chocolate Chips
- 1 cup Fresh Milk
- 1/4 cup Canola Oil
- 2 medium Egg
- 1 teaspoon Vanilla Extract
- 1/4 cup Hot Water
- 1 tablespoon Instant Coffee Powder
- Preheat the oven to 190 degrees C (375 degrees F).
- Start with the wet ingredients. Using a medium bowl, whisk together the milk, oil and egg. Set aside.
- Dissolve instant coffee powder into the hot water, and set aside.
- In another large mixing bowl, combine the sifted flour, baking powder, baking soda, cocoa powder and sugar.
- Using a rubber spatula, fold the dry ingredients into the wet ingredients and continue to stir until the ingredients are combined. Pour the hot-coffee liquid mix. Stir until well combined.
- Pour in the chocolate chips and stir to distribute evenly into the batter. Don’t over mix the batter or you will have tough muffins after baking.
- Fill each muffin case 3/4 full with the batter using an ice cream scoop or small soup ladle.
- Put them in the oven and bake for 15-17 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Transfer to a wire rack and let cool for about 5-7 minutes before removing from the muffin pan.