Mocha muffins recipe

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makes: 12
Skill: easy
Cost: cheap
Prep: 20 min
Cooking: 25 min

Nutrition per portion

Calories 364 kCal 18%
Fat 20.4g 29%
  -  Saturates 8.0g 40%
Carbohydrates 39.2g 18%
  -  of which Sugars 28.1g 31%
Protein 5.3g 11%
Salt 0.3g 5%
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  • Enjoy one of these sweet and nutty Mocha muffins with your afternoon cuppa.

    This recipe for chocolate and mocha muffins makes 12 gooey and glorious tasting muffins in 45 minutes.  The combination of dark chocolate and coffee makes these muffins a delicious grown-up treat, complimenting the refreshing coconut taste. We recommend finishing with the decadent glaze when cool, but they’ll taste just as good without if you’re conscious of the calories.


    • 100g dark chocolate
    • 100g butter
    • 3tbsp cocoa powder
    • 1 shot espresso or 1tsp instant coffee granules dissolved in 1tbsp hot water
    • 200g refined spelt (or plain) flour
    • 150g light brown muscovado sugar
    • ¼ tsp salt
    • 1tsp baking powder
    • ½ tsp bicarbonate of soda
    • 2 medium eggs, beaten
    • 100ml sour cream (or whole-milk yoghurt or half-fat crème fraiche)
    • 1tsp vanilla extract
    • 1-2 tbsp milk or water to thin (if needed)
    • For the glaze:
    • 100g butter
    • 100g dark chocolate
    • 1 heaped tbsp cocoa powder
    • 1tbsp strong coffee
    • 1tsp vanilla extract
    • 50g icing sugar, sifted
    • Handful desiccated coconut


    • Preheat the oven to 180°C/160°C fan/gas mark 4 and line a 12-cup muffin tin with muffin cups or parchment paper, or simply oil the insides of each cup.

    • Put the chocolate, butter, cocoa powder and coffee in a heatproof bowl over a small saucepan containing a couple of centimetres of simmering water. Allow the mixture to melt to a smooth liquid and then take off the heat to cool slightly.

    • Sift the flour, sugar, salt and raising agents in to a large bowl, stir together and make a well in the middle. Add the beaten eggs, sour cream and vanilla extract, and stir through 3-4 times before stirring in the melted chocolate mix. If the mixture is very dense, add a couple of tablespoons of milk or water to thin it a little, until it has a thick mousse-like consistency.

    • Use an ice cream scoop or dessert spoon to scoop the mixture in to the muffin cases, filling them about two-thirds full. Bake for 20-25 minutes on the upper-middle shelf of the oven until firm to the touch. Leave to cool on a wire rack while you make the glaze.

    • For the glaze, melt the butter, chocolate, cocoa and coffee in a heatproof bowl over simmering water, and then remove from the heat and add the vanilla and icing sugar, stirring well to combine in to a smooth icing.

    • Use to glaze the cooled muffins and sprinkle with desiccated coconut to finish.

    Top tips for making mocha muffins

    The high moisture content from the sour cream and muscovado sugar keeps these muffins fresh for a couple of days. Giving you plenty of time to enjoy them.

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