Are you a coffee person? These Mocha Muffins are a great addition to your morning cup of Joe. Or Latte. Or Frappe. 😉
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My husband was never a coffee drinker. He never enjoyed the taste and avoided it. Until one day, a few years ago when he was sick, I bought him some coffee. William has never looked back and drinks it almost daily.
So when I made these Mocha Muffins for the family, not only did they last less than 24 hours, he ate most of them. Ahem. 😉 The coffee flavor and moist texture of these delicious muffins must have won him over.
Remember the Mini Banana Muffins I made with the forgotten mix in the freezer? These Mocha Muffins are from another bag I found in the freezer. Having already made mix that you can pull out at a moment’s notice is just what this busy mom needs. Especially when one of the children fail to tell me it is my turn to supply the muffins for cross country. Can anyone else relate?
Tips For Making Muffins
I really encourage you to make up a batch of dry mix and put it in your freezer so you can pull it out a couple minutes before breakfast or supper and have a quick dessert or snack. The mocha muffins where whipped up in a hurry because of the already made mix.
To put together a batch of dry muffin mix for the freezer:
4 cups flour (unbleached or bleached)
1 1/2 tablespoons baking powder
2 tsp cinnamon
1 tsp salt
1 1/2 cups sugar
Mix all ingredients in a large freezer friendly container. Store in freezer and use as needed.
How To Make Mocha Muffins
Combine the dry ingredients (freezer friendly mix), coffee crystals and chocolate chips. Add in the wet ingredients.
Place dough in greased muffin tins. Bake at 375* for 15-18 minutes until tests done with a toothpick or knife.
- 2 3/4 cup muffin mix
- 3 tsp instant coffee granules
- 1 cup chocolate chips
- 1 egg
- 1/2 cup milk
- 1/2 cup water
- 1/2 cup melted butter
- Mix the muffin mix with the coffee and chocolate chips in a large bowl
- Mix all the wet ingredients in a separate bowl
- Stir the wet ingredients into the dry ingredients
- Grease a muffin cup tin and fill each cup 3/4 full
- Bake at 375* for 16-18 minutes or until tests done