Mocha Chip Muffins

Rich, decadent and super moist, these café mocha-inspired muffins combine espresso powder and chocolate chips for a divine flavor profile. Trust me, you’ll be making these muffins again and again.

Jun 03, 2025

Today’s mocha chip muffins get their incredible coffee flavor from instant espresso powder. While some recipes for coffee-infused baked goods like muffins and cakes use strong brewed coffee to provide that distinct flavor, I really like using instant espresso powder. If this ingredient isn’t in your pantry, I highly recommend adding it to your grocery list.

If you’re wondering what this deep, dark coffee powder is, let me explain. Making instant espresso powder starts by brewing ground espresso coffee beans. Once brewed, the liquid coffee is dried and crushed into a fine powder. While this intensely flavored, pre-brewed espresso powder dissolves in hot water, it isn’t the ideal choice for making a morning cup of joe. So how might you use espresso powder?

Instant espresso powder is best known for being a chocolate dessert enhancer. Adding espresso powder to anything chocolate will intensify the chocolate flavor, making it taste even more decadent. Add it to brownie and chocolate cake batters, chocolate chip cookie dough, homemade chocolate pudding and mousse, or even chocolate pancakes and waffles. If your goal is to boost the chocolate flavor without adding a distinct coffee flavor, add just a teaspoon or two. I wanted a real “café mocha” flavored muffin so I used three tablespoons of espresso powder in today’s recipe. If you’re concerned about the powder adding a gritty texture to your baked goods, don’t be; instant espresso powder easily disappears into wet batters.

Beyond its uses in baked goods, espresso powder can enhance savory dishes as well. Add it to your favorite dry rub spice recipes for steaks, roasts, chicken, or pork chops. The coffee flavor pairs well with the other smoky and spicy rub ingredients. Stirred into soup and stew recipes, espresso powder adds a subtle earthiness. It also provides a unique depth of flavor to homemade barbecue sauces.

If you don’t have instant espresso powder, there are a handful of substitutes to use in its place. The best replacement option is regular instant coffee granules. Unlike espresso powder, instant coffee has a much milder coffee flavor. Using brewed coffee, brewed espresso, or a coffee liqueur (think Kahlúa) to replace some of the liquid ingredients in your baked good recipe is another option. Cocoa powder and Dutch-processed cocoa powder can fill in as a substitute, amping up the chocolate flavor. Lastly, try adding a splash of coffee extract to chocolate baked goods and desserts.

To your health,

Darlene

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MOCHA CHIP MUFFINS

Yield: 15 servings

Serving Size: 1 muffin

Prep: 15 minutes

Ready: 30 minutes

INGREDIENTS

15 baking cup liners or vegetable oil cooking spray
1 cup granulated sugar
1/4 cup neutral oil such as avocado oil or canola oil
1/4 cup plain low-fat Greek yogurt (such as FAGE Total 2%)
1 large egg
1 tablespoon vanilla extract
1 cup all-purpose flour
1 cup white whole-wheat flour
3 tablespoons instant espresso coffee powder
1 teaspoon baking powder
1/2 teaspoon baking soda
3/8 teaspoon kosher salt
3/4 cup cultured low-fat buttermilk
3/4 cup miniature chocolate chips
2 tablespoons turbinado sugar

DIRECTIONS

Preheat oven to 400 degrees F. Line muffin baking pans with baking cups or coat with cooking spray.
In a large bowl, whisk together granulated sugar, oil, yogurt, egg, and vanilla extract until combined.
In a separate bowl, stir together all-purpose flour, whole-wheat flour, espresso powder, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternating with buttermilk, mixing after each addition. Add chocolate chips and stir until just combined (overmixing the batter will result in tough muffins).
Evenly divide batter to yield 15 muffins and sprinkle tops with turbinado sugar. Bake for 13 to 15 minutes or until a wooden pick inserted in the center of a muffin comes out clean or with a few moist crumbs. Allow muffins to cool on a wire rack and serve.

Nutrition Information per Serving

219 Calories, 7.5 g Total fat, 2 g Saturated fat, 0 g Trans fat, 13 mg Cholesterol, 144 mg Sodium, 36 g Total carbohydrate, 2 g Dietary fiber, 22 g Total sugars, 21 g Added sugars, 4 g Protein, 0 mcg (0%) Vitamin D, 26 mg (2%) Calcium, 1 mg (6%) Iron, 128 mg (2%) Potassium