Tender coffee flavored muffins with mini chocolate chips and finished with a chocolate swirl. These Mochaccino Muffins are the perfect treat to go with your morning coffee!
If you’ve been reading my posts over the last couple of weeks you may have noticed a theme of lactose free recipes. I’ve been trying different recipes and adapting them so my daughter can enjoy them too. We’ve discovered she is lactose intolerant so I have eliminated all dairy products from my baking and cooking.
Over the past few weeks I’ve shared Raspberry Hand Pies, Snickerdoodle Cookies {with Coconut Oil} and {Double} Chocolate Banana Cake {with Coconut Milk Ganache}. To be quite honest…they might be more delicious without the dairy!
My daughter likes to be able to pack a lunch and snacks to bring to school and these Mochaccino Muffins were a real treat for her. She brought 2 yesterday, finished off the last one today and informed me I needed to make more. Between her, my son and his girlfriend these tasty little muffins were gone in two days. (Ok I might have had a couple.) They were so delicious you couldn’t just eat one!
Mochaccino Muffins
Ingredients
- 3/4 Cup Coconut oil melted
- 1 Cup Sugar
- 2 Large Eggs
- 1 1/2 Cups Coconut milk yogurt
- 1 Tablespoon Instant coffee mixed with 1 Tbsp. boiling water
- 2 1/2 Cups All purpose flour
- 2 1/2 teaspoons Baking powder
- 3/4 Cup Mini chocolate chips lactose free
For the cocoa swirl
- 4 Tablespoons Coconut oil melted
- 2 Tablespoons Unsweetened cocoa powder
- 2 Tablespoons Light brown sugar
Instructions
- Preheat oven to 375 Degrees F. Line standard muffin tins with cupcake liners. Makes about 18.
Prepare the cocoa swirl
- Mix all ingredients in a small bowl and set aside
For the muffins
- In a large bowl beat the coconut oil and sugar to combine. Add eggs one at a time mixing well between each addition. Beat in the yogurt and coffee mixture.
- In a medium bowl sift together the flour and baking powder.
- Gently mix four mixture into the wet ingredients just enough to combine. Fold in the chocolate chips.
- Spoon into prepared muffin tins evenly.
- Spoon about 1 teaspoon of the cocoa swirl mixture on top of each muffin. Use a toothpick to swirl into the muffin batter in a circular motion.
- Bake on middle rack of oven for 20-25 minutes or until a toothpick inserted comes out clean.
Nutrition
If you love these Mochaccino Muffins and are looking for more great muffin recipes try some of these!
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Hi Nicole! Thanks so much for sharing this recipe with all of our Let’s Get Real readers. I’ve been on a bit of a muffin kick lately and these sure do sound just about perfect. I love the flavor of coffee mixed with sweets. Funny since I drink my coffee black. I guess that’s what makes it a treat for me.
Thanks Christina! I drink my coffee black also. I guess that’s why it’s nice to have something sweet to go with it. Kind of defeats the purpose though.
We’ve been on a muffin kick in our home too. I’ll be sharing the latest tomorrow!