Eggless Mocha Muffins

5 from 4 votes

These Mocha muffins are a flawless meld of coffee and chocolate. You will surely fall in love with this.

For most of my readers, it is a winning creation because it is eggless and super easy to make in your home kitchen. The texture of these muffins will turn out impressively soft, in spite of being an eggless bake. It's a chocolaty, tender, modestly gooey, dainty delicious treat.

Prep Time20

Cook Time25

Total Time45

Course: Baking, Dessert, eggless baking, festive sweets, kids food, muffins, Party Dessert

Cuisine: British

Keyword: baking recipe, Chocolate cake, chocolate muffins, eggless bakes, eggless cakes, Eggless Mocha Muffins, eggless muffins, Food Photography, Food Styling, mocha muffins, muffins

Servings: people

Equipment

OTG
Mixing bowls
Muffin tray
Mixer Grinder

Ingredients

1/2 cup Milk (room temperature)
1 tsp lemon juice
1/2 cup almonds https://amzn.to/3wFTCRO
1 cup cake flour
1/4th cup cocoa powder https://amzn.to/3rd2LjW
1 tsp baking powder
1/4th tsp baking soda https://amzn.to/3reCBgG
1/8th tsp salt
3/4th cup sugar
1/2 cup oil
1 tsp coffee essence https://amzn.to/3r98maG
1/4th cup Strong black coffee https://amzn.to/2TfKOoe
50 gm couverture chocolate https://amzn.to/3hFpPV5

Instructions

Preheat the oven at 170* C and line paper cups in a muffin tray.
In a cup add milk and lemon juice. Stir them once and set them aside for 10 minutes. The buttermilk is ready and we will be using it in wet ingredients for preparing the batter.
Take half a cup of almonds and grind them in a mixer grinder.
Sift together cake flour, cocoa powder, baking soda, baking powder, and salt in a bowl. To that add the ground almonds and use a whisk to combine all the ingredients.
For wet ingredients - In a bowl add sugar and oil. Use a whisk to combine them both. Add in the prepared buttermilk, coffee essence, and strong black coffee.
Whisk them well. These are your wet ingredients
Melt 50 gm of couverture chocolate in a microwave or on a double boiler. Set aside.
Make a space in the center of the dry ingredients and pour in the wet ingredients. Along with the melted chocolate. Use a rubber spatula to combine all three.
Don’t over-mix the batter. Use an ice cream scooper or a spoon to fill the muffin cup with the prepared batter.
Bake in a preheated oven at 170*C for 20 minutes. Once done let the muffins cool on a wire rack. Enjoy!