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!
Course Breakfast
Cuisine American
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 18Muffins
Calories 277kcal
Author Nicole Crocker
Ingredients
3/4CupCoconut oilmelted
1CupSugar
2LargeEggs
1 1/2CupsCoconut milk yogurt
1TablespoonInstant coffee mixed with 1 Tbsp. boiling water
2 1/2CupsAll purpose flour
2 1/2teaspoonsBaking powder
3/4CupMini chocolate chipslactose free
For the cocoa swirl
4TablespoonsCoconut oilmelted
2TablespoonsUnsweetened cocoa powder
2TablespoonsLight 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.