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–+ servings

Small Batch Mocha Muffins

4.89 from 9 votes
Moist mocha muffins with espresso & chocolate chips in the batter, an espresso streusel, and an espresso glaze on top.
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Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Servings6 muffins
Calories453 kcal

Ingredients 

Coffee Streusel

  • 28 g butter (2 tbsp.)
  • 40 g light brown sugar (3 tbsp.)
  • 45 g all purpose flour (¼ c. + 2 tbsp.)
  • 1 tsp. instant espresso

Mocha Muffins

  • 56 g unsalted butter (4 tbsp.)
  • 100 g granulated sugar (½ c.)
  • 1 egg room temperature
  • 120 g kefir* room temperature (½ c. + ½ tbsp.)
  • ½ tsp. vanilla extract
  • 1 tbsp. instant espresso
  • 140 g all purpose flour (1 c. + 3 tbsp.)
  • 1 ¼ tsp. baking powder
  • ¼ tsp. salt
  • 75 g mini semi sweet chocolate chips (¼ c. + 1 tbsp.)

Espresso Glaze

  • 60 g powdered sugar (½ c.)
  • ½ tsp. instant espresso
  • 1 tbsp. milk of choice

Instructions 

Coffee Streusel

  • In a small microwave safe bowl, melt the butter. Add in the brown sugar, flour, and coffee grounds. Mix around with a fork until you have small and large chunks of streusel. Set aside.

Mocha Muffins

  • Preheat the oven to 425°F / 220°C. Line a muffin pan with 6 parchment liners, alternating the liners between the 12 muffin cavities.
  • In a medium sized microwave safe mixing bowl, melt the butter. Add the sugar, egg, kefir, vanilla, and instant espresso into the melted butter and whisk until well combined.
  • Add in the flour, baking powder, and salt. Gently stir the mixture together until there are only a few flour streaks left.
  • Add in the chocolate chips and fold them in just until no flour streaks remain.
  • Evenly distribute the muffin batter between the six parchment liners. Top each muffin with coffee streusel.
  • Bake the muffins at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F / 175°C. Bake for an additional 10-12 minutes, or until a toothpick inserted into the center of the muffins comes out clean.

Espresso Glaze

  • In a small bowl, whisk together the powdered sugar, instant espresso, and milk. Add more powdered sugar or milk as needed to get your desired consistency. Once the muffins have cooled to room temperature, drizzle the glaze over them.
  • Serve and enjoy!

Notes

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*I used plain whole milk kefir but you can substitute in buttermilk or greek yogurt as well.

Nutrition

Serving: 1muffinCalories: 453kcalCarbohydrates: 67gProtein: 6gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 61mgSodium: 247mgPotassium: 262mgFiber: 2gSugar: 39gVitamin A: 441IUCalcium: 119mgIron: 3mg