Mocha Muffins
Updated Mar 12, 2024, Published Dec 15, 2022
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Rich, chocolate muffins are easy to make with little fuss, and taste just as good as those from a bakery. The key is buttermilk for a tender crumb. An inexpensive substitute for the buttermilk in this recipe is ½ cup milk + 1½ teaspoons white vinegar. Mix, then let sit for 5 minutes before using. I use Dutch-processed cocoa powder in this recipe, which I buy in bulk at Costco which is currently under $8 for a 25-ounce bag.
Gluten Free Mocha Muffins
Ingredients
- 1½ cups (180 g) gluten-free all-purpose flour
- ½ cup (60 g) Dutch-processed cocoa powder
- 1 teaspoon (3 g) xanthan gum (omit if your flour blend contains it)
- ¾ cup (150 g) granulated sugar
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (2.5 g) baking soda
- ½ teaspoon (3 g) kosher or fine sea salt
- 1 cup (180 g) chocolate chips/chunks (regular or dairy-free)
- 2 large eggs, , room temperature
- ½ cup (120 mL) buttermilk, room temperature (see notes for dairy-free)
- ½ cup (120 mL) strong brewed coffee, room temperature
- ½ cup (120 mL) avocado oil or vegetable oil
- 1 teaspoon (5 mL) pure vanilla extract
Instructions
- Preheat the oven to 400°F and line a 12-cup standard muffin pan with paper liners or spray with gluten-free nonstick cooking spray.
- In a large bowl, whisk together the flour, cocoa powder, xanthan gum, sugar, baking powder, baking soda, and salt. Stir in the chocolate chips and then set the bowl aside.
- In a medium bowl, whisk together the eggs, buttermilk, coffee, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until combined.
- Transfer the batter to the prepared muffin cups, dividing the batter evenly. Bake for 15-18 minutes or until done. Let cool in the pan for 5 minutes before transferring the muffins to a wire rack to finish cooling.
Notes
Notes:
• To make this recipe dairy-free, use dairy-free chocolate chips and, in place of the buttermilk, mix ½ cup unsweetened coconut milk beverage (or dairy-free milk of choice) with 1½ teaspoons white vinegar; let sit for 5 minutes before using. Dairy-free plain or vanilla yogurt can also be used.
• Store leftovers at room temperature in an airtight container for up to 3 days. These muffins also freeze well in a freezer bag. Defrost at room temperature or in the microwave.
• To make this recipe dairy-free, use dairy-free chocolate chips and, in place of the buttermilk, mix ½ cup unsweetened coconut milk beverage (or dairy-free milk of choice) with 1½ teaspoons white vinegar; let sit for 5 minutes before using. Dairy-free plain or vanilla yogurt can also be used.
• Store leftovers at room temperature in an airtight container for up to 3 days. These muffins also freeze well in a freezer bag. Defrost at room temperature or in the microwave.
Nutrition
Calories: 280kcalCarbohydrates: 36gProtein: 3gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 28mgSodium: 207mgPotassium: 127mgFiber: 3gSugar: 22gVitamin A: 56IUCalcium: 61mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe for Gluten Free Mocha Muffins can also be found on What The Fork Food Blog.
