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Easy Mocha Muffins With Chocolate Chips

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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’ll love these easy mocha muffins with chocolate chips. They are really quick and easy to make, have a lovely coffee flavor 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.

stack of mocha cappuccino muffins.

What You’ll 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!

They are delicious as a ready made breakfast muffin, for a morning snack or to enjoy over brunch with friends.

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

If you enjoy baking, try these pumpkin muffins or this delicious coffee walnut loaf.

stack of two cappuccino chocolate chip muffins.

Mocha Chocolate Chip Muffins Ingredients

Like I said, most of the ingredients in my mocha chocolate chip muffins recipe are pantry staples. Scroll down to the recipe card for the full list of ingredients with quantities. 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 brewed strong and 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 Keurig or 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 up or down for your coffee flavoured muffins, but be sure to keep the quantity the same.

Baking Soda

One of the other ingredients in our recipe for coffee muffins is baking soda. Also known in parts of the world as bicarbonate 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.

If you don’t like dark chocolate, milk chocolate chips work too – but I encourage you to try dark chocolate as it pairs so well with coffee and gives these muffins a lovely deep chocolate flavor.

The Secret Ingredient

And finally, the secret ingredient – is yoghurt! I use Greek yoghurt, but you could also use vanilla yoghurt too which will be a little sweeter. This ingredient really is the secret to baking this super moist coffee muffin recipe and shouldn’t be skipped!

mocha chip muffins on bench with coffee cup in background.

How To Make Coffee Muffins With Chocolate Chips

My mocha muffins are super easy to make. You’ll need a couple of large bowls, a whisk, and a muffin tin. You can use a stand mixer with paddle attachment if you prefer, but it isn’t really needed for this recipe.

Here’s a quick overview of how to make coffee muffins. For the full recipe and ingredient list, scroll down to the printable recipe card.

chocolate chip coffee muffins on cooling rack.

Step 1: Prepare coffee and butter. If you’re brewing a batch of hot coffee or espresso, do it now to allow time for it to cool. Also melt your butter first to allow it to cool a little before using.

Step 2: Combine dry ingredients. Pre-heat your oven to 390F / 200C (350F/180C fan forced) then in a medium bowl, add the flour, baking powder and 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 3: 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 4: 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 ice-cream scoop or tablespoon to scoop the batter into the cases.

healthy coffee muffins on a cooling rack top view.

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.

How To Store Espresso Chocolate Chip Muffins

These coffee choc chip muffins will keep for up to 3 days in an airtight container.

You can also freeze them for up to 3 months. I recommend you individually wrap the muffins in foil and store in a zip lock bag or freezer container.

Then simply bring the muffins to room temperature or warm in the microwave for 20-30 seconds.

chocolate coffee muffins stacked on wire rack.

Recipe Tips For Success

  1. Don’t overmix the batter once you combine the dry and wet ingredients as the muffins will be less fluffy and a little chewy.
  2. Rich chocolate flavor: I recommend you use dark chocolate chips for a good chocolate flavor.
  3. Coffee strength: If you prefer a stronger coffee flavor, increase the strength of the coffee. Cold brew concentrate works well, as does espresso.

Did you make this recipe? Please rate the recipe and leave a comment below!

closeup of mocha muffin in stack on rack.

Mocha Muffins With Chocolate Chips

This fluffy and moist mocha muffins recipe is perfect for breakfast or an afternoon snack. Best of all you can have a batch of these easy coffee muffins ready to eat in under 30 minutes!
4.43 from 56 votes
Servings: 15 muffins
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 2 eggs
  • ½ cup butter melted
  • ¾ cup brown sugar
  • ½ cup Greek yoghurt or vanilla yoghurt
  • ¼ cup milk or plant based milk
  • ¼ cup strong brewed coffee
  • 1 tablespoon vanilla extract
  • 1 cup chocolate chips dark or milk

Instructions
 

  • Preheat conventional oven to 390℉ /200℃ (350℉/180℃ fan forced).
  • In a large bowl add flour, baking powder and baking soda. Stir to combine and set aside.
  • In a separate bowl add eggs, melted butter, brown sugar, yogurt, milk, coffee and vanilla extract. Whisk until well combined.
  • Add the dry ingredients to the wet ingredients and mix gently to combine. Don't overmix!
  • Add chocolate chips to the mixture and stir gently until just combined.
  • Place muffin cases into a muffin or cupcake tray and scoop batter into the cases. Fill to ¾ way full for 15 high top bakery style muffins, or a little less for 18 small muffins.
  • Place in oven for 18-22 minutes or until a toothpick comes out clean. Tops should be firm but slightly springy to the touch.
  • Remove from oven and allow to cool on a cooling rack.

Notes

  • The key to light and fluffy muffins is to mix with a light hand and until just mixed.
  • Vanilla yoghurt can be used in place of Greek yoghurt for a sweeter muffin.
  • If you like high top muffins, fill each muffin liner to 3/4 full. You will likely have 12 – 15 large muffins. For smaller muffins, fill just a little less – you should get 18 small muffins from the mix, although it will depend on the size of your tray.
  • Coffee must be brewed strong. Stovetop, espresso or cold brew concentrate all work well but you can also use french press or drip coffee too.

Nutrition

Serving: 1muffin | Calories: 251kcal | Carbohydrates: 35g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 239mg | Potassium: 90mg | Fiber: 1g | Sugar: 18g | Vitamin A: 232IU | Calcium: 56mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Rachel Rodda
Course: Snack
Cuisine: American
Did You Make This?Leave a comment and let me know how it was!

More Coffee Baking Recipes

If you loved this chocolate chip coffee muffins recipe, you may like to try some of these delicious coffee baking recipes:

Find more coffee snack recipes here or browse all the recipes.

closeup of mocha muffins with text overlay.
coffee muffins in stack with text overlay.
Photo of author

Rachel Rodda

It's no surprise that as a former barista and founder of Creators of Coffee, I'm obsessed with all things coffee. I love to share easy and delicious coffee recipes, expert brewing tips and helpful coffee gear reviews with my fellow coffee lovers!

Comments

  1. 3 stars
    I don’t bake often but I’m pretty sure I followed directions to a T .. I’d add more coffee personally as I didn’t really taste it maybe because I used instant coffee I might try with 1/3 cup and actual use brewed like they say .. also I’d add some salt to recipe. Tip I added little. It of honey and on three muffins I added some ice cream caramel sauce to the muffins and after baked sprinkled salt on top was great idea .. might even do an egg wash on top to make crispy on top maybe I’m weird .. other than that great gonna try again next time

    Reply
    • Hi Kari, I’m sorry to hear that your muffins came out dry. I’ve made them many times and haven’t had this issue – perhaps there was a problem with the oven temperature or ingredient measurements?

      Reply
    • You could replace the brewed coffee with an equal amount of coffee made with instant coffee granules, or even replace with espresso or cold brew. The key is quantity of 1/4 cup.

      Reply

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