Mocha Chip Muffins

Jennifer, Bake or Break

One of chocolate’s best complements is coffee. They enhance each other in a way that few other ingredients do. That pairing is the star of these big, bold muffins.

While these can be made with any strong brewed coffee, they are best made with a fresh shot of espresso. Pick up a shot at your local coffee shop for an authentic espresso kick.

Mocha Chip Muffins
By Jennifer
Makes 8 standard-size muffins


11/2 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 (1 stick) unsalted butter, melted
3-4 (1 shot) tablespoons espresso
1 teaspoon vanilla extract
1 large egg
1/2 cup mini semisweet chocolate chips


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

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

In separate 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.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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