Whole Wheat Mocha Muffins

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Mocha Muffins are a delicious whole wheat coffee muffins. Learn how to make whole wheat coffee muffins in a few simple steps.

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Servings: muffin

Calories: 243kcal

In a large mixing bowl sift together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. Mix using a spatula and set aside.
In a large bowl whisk together the eggs, buttermilk (see recipe notes), oil, black coffee, and vanilla essence using a hand mixer or wire whisk for 10 minutes.
With a rubber spatula fold the wet ingredients into the dry ingredients and mix only until the ingredients are combined. (Do not over mix the batter or the muffins will be hard)
Preheat the oven at 190-degree Celcius and line muffin tray with paper liners. Spoon in an equal amount of batter into muffin cups, filling only up to ⅓ in each muffin cup.
Sprinkle chocolate chips or dark chocolate on top of each muffin. Place in the oven and bake at 190-degree for about 18 -23 minutes (mine took exact 20 minutes).
Transfer baked muffins to a wire rack and let it cool completely before storing or serving.

Buttermilk: In ½ Cup lukewarm milk stir vinegar or lemon juice, let it sit at room temperature for 5 - 10 minutes. You will notice milk will cuddle. This is the buttermilk you require for the muffins.
Brewed Coffee: You can use any brewed black coffee decoction without sugar for this muffin recipe. Else, steep 2 teaspoons of strong instant coffee powder in ¼ Cup of warm water, mix nicely to dissolve the coffee granules and use the same instead of black coffee.
Whole Wheat: Try to use a good quality whole wheat flours and don't forget to sift the flour. I gave the batter 10 minutes resting time so that any gluten strands formed while mixing will get relaxed.
Brown Sugar: You can either use granulated brown sugar or the powdered light brown sugar. One can use dark brown sugar as well.