Mocha Muffins

Prep 10 min


Cook 25 min


Ready in 35 min

Craving something sweet with your coffee? These muffins deliver a deep, rich flavor that pairs perfectly with espresso and dark coffee blends.


  •  Oil for greasing pan
  • 1 cup (250 mL) flour
  • ½ tsp (2 mL) baking powder
  • ¼ tsp (1 mL) baking soda
  • 6 oz. (175 mL) brewed coffee
  • ½ cup (125 mL) butter (1 stick)
  • ½ cup (125 mL) unsweetened cocoa powder
  • 1 cup (250 mL) sugar
  • ½ tsp (2 mL) salt
  • 1   egg
  • 1 tsp (5 mL) vanilla extract
  • ½ cup (125 mL) full-fat Greek yogurt
  •  Optional: Powdered sugar, caramel sauce, cocoa powder


  1. Preheat the oven to 350°F (180°C). Brush a cupcake or muffin pan with oil.
  2. Combine the flour, baking powder, and baking soda in a medium bowl; set aside.
  3. Add the coffee, butter, and cocoa powder to a microwave-safe bowl. Microwave for 2–3 minutes, or until the butter melts.
  4. Whisk in the sugar and salt. Add the egg and whisk until fully combined. Add the vanilla and yogurt and whisk until smooth.
  5. Add the flour mixture and whisk until the ingredients are just combined with no lumps.
  6. Divide the batter evenly into the wells of the prepared pan. Lightly tap the pan on the counter to even out the batter. Bake for 20–25 minutes, or until a toothpick inserted in the centers comes out clean.
  7. Let the cakes cool in the pan for 5 minutes. Carefully invert the pan onto a cooling rack and gently tap the bottom until the cakes release from the pan. Cool completely before adding any toppings.


  • 12  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 200, Total Fat 9 g, Saturated Fat 6 g, Cholesterol 40 mg, Sodium 160 mg, Carbohydrate 27 g, Fiber 2 g, Sugars 17 g (includes 17 g added sugar), Protein 3 g

Cook's Tips:

Try thinning out a store-bought frosting with more coffee to create a delicious glaze.

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