Mocha Muffins are a delicious, whole wheat coffee muffins. If you are a serious coffee lover like me then you must try this muffin recipe.
Whole Wheat Mocha Muffins
These mocha muffins are loaded with the aroma and flavour of the coffee. They are a perfect little bite to accompany the morning cup of tea or milk.
You can substitute whole-wheat flour with an equal amount of all-purpose flour . Or if you want the light texture of the muffins along with low calories than use 1-cup all-purpose flour with ¾ cup of whole-wheat flour.
Whole Wheat Mocha Muffins
My Tried and True Tips
- Once the batter is ready, give it a resting time of 5 – 10 minutes. This way if any gluten strands formed while mixing will get relaxed and the texture of the muffin will remain soft and fluffy.
- Make sure all the ingredients are at room temperature before preparing the batter. Else, cold ingredients straight from the fridge might affect the texture of the muffin.
- Measure all the ingredients correctly. Baking is not at all about intuitions. We need to follow measurements strictly.
- Last but not least, over baking a muffin is a serious crime (just joking). Usually, when I am baking muffins, I check it 5 minutes early then the suggested time in the recipe. And this trick always helps me to get the perfectly baked muffin.
Whole Wheat Mocha Muffins
More Muffin Recipes
- Double Chocolate Chip Muffin
- Apple Muffin With Oats
- Corn Cheese Muffin
Ingredients
- ▢ 1 2/4 Cup whole wheat flour (atta)
- ▢ ¼ Cup unsweetened cocoa powder
- ▢ ⅓ Cup light brown sugar
- ▢ 1 teaspoon baking soda
- ▢ ½ teaspoon baking powder
- ▢ ¼ teaspoon salt
- ▢ 2 large eggs, at room temperature
- ▢ ½ Cup buttermilk (see recipe notes)
- ▢ ½ Cup vegetable or olive oil
- ▢ ¼ Cup brewed black coffee
- ▢ 1 teaspoon vanilla extract
- ▢ ⅓ Cup dark chocolate chips or chopped dark chocolate
Instructions
- 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.
Recipe Notes:
- 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.
Nutrition
Whole Wheat Mocha Muffins
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Whole Wheat Mocha Muffins Recipe
Equipment
- Mixing Bowl
- Oven
- Muffin Tray
Ingredients
- 1 2/4 Cup whole wheat flour (atta)
- ¼ Cup unsweetened cocoa powder
- ⅓ Cup light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs, at room temperature
- ½ Cup buttermilk (see recipe notes)
- ½ Cup vegetable or olive oil
- ¼ Cup brewed black coffee
- 1 teaspoon vanilla extract
- ⅓ Cup dark chocolate chips or chopped dark chocolate
Instructions
- 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.
Notes
- 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.
Nutrition
If you are looking for a delicious way to eat apples, then try these breakfast apple muffins packed with oats. This is a quick one-bowl muffin recipe that requires only 30 minutes.
- Ingredients You’ll Need
- Oats Streusel Topping For Muffin
- Vegan Apple Muffins
- My Tried and True Tips
- Apple Muffin Recipe With Oats
You need one bowl to make super moist apple muffins at home. All you need to do is combine the ingredients in a bowl and voila batter is ready to bake. The whole muffin making process takes 30 minutes from start to finish.
Apple Muffins are the kind of baked treats that always remind me of the morning freshness. There is something serene about starting the day with a cup of freshly brewed coffee and a home-baked muffin.
The light tartness of apple combined with the warmth of cinnamon and sweetness of the carrot creates music of delectable flavours.
If you love desserts with apple, try my – apple kheer . It’s love at first bite.
Ingredients You’ll Need
- All-purpose flour
- Apple – try to use sweet tasting apples
- Baking Powder & Soda
- Cinnamon Powder
- Eggs – make sure they are not cold
- Olive Oil – I use extra virgin olive oil for baking
- Brown Sugar – stick to light brown sugar
- Vanilla Extract – always use good quality vanilla extract
Be adventurous – try these muffin recipe variations:
Carrot – replace half the amount of grated apple with the carrot. And you have carrot loaf style muffins.
Applesauce : instead of grated apple, you can use 1 cup applesauce as well.
Fresh Berries – add fresh berries such as blueberry, raspberry, or strawberry ( and later, use some of them to bake teatime strawberry cake ) in the batter.
Streusel Topping – try streusel topping of muesli, rolled oats, diced apple, chocolate chips, or dried fruits to make your muffins even more delightful.
OatsStreusel Topping For Muffin
I have combined rolled oats ( use the remaining oats for making overnight oats or khichdi or smoothie ), butter, and light brown sugar to make a crunchy topping for my muffins.
The addition of oats gives a full breakfast feel to the muffins. It is an utterly simple streusel topping that does not require any unique technique – combine oats with cold butter and brown sugar.
Mix to form a crumbly mixture, and the streusel topping is ready. You can keep it in the fridge while preparing the batter.
Vegan Apple Muffins
Substitute eggs with 1 Cup applesauce or vegan yogurt in the batter. And you will end up with super-moist vegan muffins. For streusel topping, instead of butter use unsweetened almond or any other nut butter .
My Tried and True Tips
- The batter is a little bit lumpy and on a thick side , but that’s the key to soft, moist muffins.
- The pitfall with all muffin is in over mixing the batter and ending up with the tough muffins. So make sure you only mix the batter until the ingredients are well combined, moistened, and no streaks of flour remain .
- Try to use apples with a sweet taste and less tartness like the golden delicious, Shimla apples , or honey crisp .
- Always adjust the amount of sugar according to the sweetness of the apples.
- Stick to brown sugar only as it helps in giving the required moistness to the muffins .
- Lastly, do not leave the muffins in the oven for too long. Usually, apple muffins don’t take more than 20 minutes to bake.
- Even after bringing out of the oven, the cooking process continues with the heat trapped inside. So check muffins with a toothpick and adjust the baking time accordingly.
More Muffin Recipes
- Chewy Granola Bar
- Corn Cheese Muffin
- Whole Wheat Mocha Muffin
- Double Chocolate Chip Muffin
Ingredients
- ▢ 1 ⅓ Cup All-Purpose Flour (Maida)
- ▢ ½ Teaspoon Baking Soda
- ▢ ½ Teaspoon Baking Powder
- ▢ A Pinch of Salt
- ▢ 1 Teaspoon Cinnamon Powder
- ▢ ½ Cup Light Brown Sugar
- ▢ 1 Cup Grated Apple
- ▢ 2 Eggs, at room temperature
- ▢ ½ Cup Olive Oil
- ▢ ½ Teaspoon Vanilla Extract
Ingredients For Streusel Topping:
- ▢ ½ Cup Rolled Oats
- ▢ 2 Tablespoon Brown Sugar
- ▢ ¼ Cup Cold Butter
Instructions
Streusel Topping:
- Combine oats with cold, diced butter and brown sugar. Use your fingers to gently combine the ingredients. The streusel topping should be like a crumbly, chunky mixture. Keep it in the fridge while preparing the batter.
Prepare Muffin Batter
- Preheat oven at 180-degree celsius. Line muffin tray with paper liners. Grease paper liners with little oil or use a non-stick oil spray.
- To prepare apple muffins, in a mixing bowl combine eggs, olive oil, grated apple, vanilla, and sugar. Whisk for 5 – 6 minutes.
- Next, add flour, baking powder, soda, salt, cinnamon powder and combine using a spatula. Make sure no streaks of flour remain in the batter.
- Pour equal amount of batter in each muffin cup. Fill each muffin cup ¾ with the batter.
Bake Muffins:
- Sprinkle a tablespoon of oats topping on each muffin.
- Bake in the preheated oven for 20 – 25 minutes. Turn off the oven. Insert a toothpick inside the muffin and check for doneness. Transfer muffins over a wire rack to cool down a bit.
- Serve Apple Muffins warm or store in the fridge in an airtight container for 10 – 15 days.
Recipe Notes:
- The batter is a little bit lumpy and on a thick side, but that’s the key to soft, moist apple muffins.
- Do not overmix the muffin batter. Mix the batter until the ingredients are well combined, moistened, and no streaks of flour remain.
- Try to use apples with little sweetness in them and less tartness like the golden delicious or honey crisp.
- Always adjust the amount of sugar according to the sweetness of the apples.
- Stick to brown sugar only as it helps in giving the required moistness to the muffins.
- Lastly, do not leave the muffins in the oven for too long. Usually, apple muffins don’t take more than 20 minutes to bake. So check muffins with a toothpick and adjust the baking time accordingly.
Nutrition
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