Mocha Muffins

Mocha Muffins | Bake or Break

Quinn has been after me for ages to bake more with chocolate and coffee. The problem, you see, is that I don’t like coffee. Love to smell it, don’t love to drink it. Does anyone else have this problem?

It’s no secret that chocolate and coffee are a brilliant pairing. They just seem to enhance each other naturally. Even I have a hard time arguing with that.

Plenty of chocolate and a shot of espresso make these Mocha Muffins a great pick-me-up treat! - Bake or Break

I picked up a fresh shot of espresso at our neighborhood coffee shop, which is just a short walk from home for us. If you have access to good espresso, I highly recommend it for these muffins. In a pinch, try using another strong-brewed coffee.

It may seem a bit odd to have a recipe that makes 8 muffins. But, I worked with the practicality of using one shot of espresso. You can get a dozen by increasing all the ingredients by half. If you’re an espresso drinker, then you just get a bonus half shot to enjoy.

Mocha Muffins

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: 8 standard-size muffins

Mocha Muffins


  • 1& 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 3-4 tablespoons espresso (1 shot)
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup mini semisweet chocolate chips


Preheat oven to 350°. Line a standard muffin pan with paper liners.

Whisk together flour, cocoa powder, baking powder, and salt. Set aside.

In a large bowl, mix sugar, butter, espresso, vanilla, and egg until thoroughly combined. Add flour mixture in 3 or 4 portions, mixing just until combined. Stir in chocolate chips.

Transfer batter to prepared muffin pans, using about 1/4 cup batter per muffin.

Bake 20-25 minutes or until a pick inserted into the center comes out with clean. Keep in mind that you may get chocolate on the pick from the chips.

Cool in pan for 5-10 minutes.