Whole Wheat Mocha Muffins Recipe

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.

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.

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. 

More Muffin Recipes

• Double Chocolate Chip Muffin
• Apple Muffin With Oats
• Corn Cheese Muffin

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Whole Wheat Mocha Muffins Recipe

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

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Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 10 muffin

Calories: 243kcal

Author: Hina Gujral

• Mixing Bowl
• Oven
• Muffin Tray

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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

Calories: 243kcal | Carbohydrates: 26g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 34mg | Sodium: 203mg | Potassium: 198mg | Fiber: 3g | Sugar: 10g | Vitamin A: 70IU | Vitamin C: 0.03mg | Calcium: 61mg | Iron: 1mg

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