I’d like to take a second & let you have a chance to take in the perfect mid-week treat: Chocolate Mocha Muffins… You seriously can’t go wrong with this Chocolate + Coffee combo!
Chocolate chips mixed in with a velvety, coffee infused chocolate batter– these bad boys pair amazingly with a nice hot (or cold!) cup of coffee.
There is something about baking muffins that I love. Maybe it’s the fact that most batters come together in one bowl (easy clean up? sign me up!), that they’re a great on-the-go treat, or maybe it’s that they’re just cupcakes in disguise…
Regardless! I love these Chocolate Mocha Muffins & I think you will too 🙂
So take a mid-week break, put on a pot of coffee & whip up a batch of these muffins 🙂
Chocolate Mocha Muffins
- Servings: 16 large muffins
- Time: 30 minutes
- Author: Recipe adapted from BruCrew Life
- 1/2 cup Stirling Creamery Unsalted Butter, room temperature
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 egg, room temperature
- 2 teaspoons vanilla
- 2/3 cups sour cream*
- 1/3 cup milk
- 1/3 cup strong brewed coffee, cooled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cocoa powder
- 2 cups all-purpose flour
- 1 & 1/4 cups chocolate chips
- Pre-heat your oven to 400 degrees celsius & line your pan with cupcake liners.
- In a large bowl beat together the butter & sugars for about 2-3 minutes on medium-high speed until pale and fluffy.
- Add the egg, vanilla and sour cream to the sugar mixture, beat until combined.
- In a separate bowl, sift the flour, baking powder, baking soda, salt and cocoa powder. In another bowl mix the coffee & milk.
- Add the dry ingredients & the coffee/milk mixture alternatively to the wet ingredients. Make sure not to over mix, only mix until just combined.
- Stir in 1 cup of the chocolate chips to the batter.
- Spoon the batter into the liners, about 3/4 of the way up & top with a few chocolate chips.
- Bake for 16-18 minutes, or until a toothpick comes out clean when inserted into the muffins.
- Let cool & enjoy!
- I used sour cream in this recipe, but you can substitute the same amount of plain greek yogurt if that’s what you have on hand.