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Photo: David Prince; Styling: Linda Hirst Photo by: Photo: David Prince; Styling: Linda Hirst

Double Chocolate-Mocha Muffins

These multitasking Double Chocolate-Mocha Muffins include your daily dose of chocolate—plus the added espresso leaves no need for a coffee run.

Coastal Living APRIL 2013

  • Yield: Makes 1 dozen
  • Prep time:10 Minutes
  • Bake:18 Minutes


  • 2 cups all-purpose flour
  • 1/3 cup cocoa powder
  • 1 to 2 tablespoons espresso powder
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 (10- to 12-ounce) package semisweet chocolate chunks
  • 2 large eggs, lightly beaten
  • 1 cup milk
  • 3/4 cup vegetable oil
  • 1/2 cup light brown sugar
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract


1. Preheat oven to 350°. Line a 12-cup muffin pan with paper liners.

2. Whisk together first 6 ingredients in a large bowl. Whisk together eggs and remaining ingredients in a medium bowl; stir egg mixture into flour mixture just until blended. (Do not overmix.) Pour batter evenly into prepared muffin pan.

3. Bake 18 to 20 minutes. Serve warm, or cool on a wire rack.


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Double Chocolate-Mocha Muffins recipe