Gluten Free Mocha Muffins are chocolate muffins made with coffee and chocolate chips. It’s an easy and simple gluten free muffin recipe to make!
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Gluten Free Mocha Muffins
These gluten free mocha muffins are a simple twist on my recipe for Gluten Free Double Chocolate Chip Muffins. I mean, how can you ever go wrong when you add coffee to chocolate baked goods??
You can’t. You literally cannot go wrong.
Adding coffee to baked goods is something I’ve been doing for a while. It’s not a new concept but it seems to be one that isn’t as popular as adding hot water.
I add coffee to my (internet famous) Gluten Free Chocolate Cake, Gluten Free Chocolate Cupcakes, Toasted Coconut Truffles, Chocolate Cookies and Cream Cake, and my Flourless Chocolate Truffles Cake. And I even mix it into the chocolate portion of my Gluten Free Marble Cake.
But, why add coffee to chocolate baked goods?
Simple! The coffee brings out the flavor of the cocoa making deeper, richer chocolate tasting baked goods.
You my have come across a recipe calling for the cocoa powder to be “bloomed”. That means mixing the cocoa powder with hot water to bring out the flavor of the cocoa and creating a more concentrated chocolate flavor.
This process can also be done with coffee, which is my preferred way because I’ll never turn down an excuse to brew another pot.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
Can I make these muffins without coffee?
Since these are Mocha Muffins, the coffee really is an essential ingredient here. If you truly do not want to or can’t use coffee, just use hot water.
Or you could skip the coffee or hot water and use 1/2 cup more buttermilk. They won’t be mocha muffins anymore, but they’ll still be some bang-a-rang chocolate chocolate chip muffins.
Can I make dairy free chocolate muffins?
Yes! The only dairy ingredient in this recipe is the buttermilk. A dairy free sub for the ½ cup buttermilk is ½ cup dairy free milk (I use unsweetened coconut milk beverage) plus 1 ½ teaspoons white vinegar.
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Key Ingredients in Mocha Muffins
- Coffee – I use strong brewed coffee but you could use instant coffee mixed into water or even espresso for a stronger coffee kick.
- Buttermilk – buttermilk gives these muffins a really nice, soft crumb. You can make a dairy free “buttermilk” with 1/2 cup unsweetened coconut milk beverage (or dairy free milk of choice) plus 1 1/2 teaspoons white vinegar.
- Dutch Processed Cocoa Powder – I love the rich chocolate flavor that Dutch Processed Cocoa Powder brings to baked goods. If you don’t have it, you can use Hershey’s Special Dark Cocoa Powder.
- My current favorite Dutch Processed Cocoa Powder is Equal Exchange Baking Cocoa but Rodelle Dutch Processed Gourmet Baking Cocoa is great too.
- Gluten Free Flour – I use my Nightshade Free Gluten Free Flour Blend in this recipe. If you use a 1:1 blend that contains xanthan gum, omit the amount called for in the recipe.
Equipment Needed to Make Muffins
- Mixing Bowls
- Measuring Cups
- Mixing Spoon + Spatula
- Paper Liners – If You Care Unbleached Large Baking Cups are my favorite. They’re listed as large but it fits a standard muffin tin, not jumbo muffins.
- Large Scoop – I love using a large OXO scoop to help portion the muffin batter. It makes it much easier!
- Muffin Tin – I use a standard muffin pan for this recipe and it makes a perfect dozen.
How to Make Gluten Free Mocha Muffins
Step 1. Preheat oven to 400 degrees and line a 12-cup (standard) muffin tin with paper liners or spray with non-stick spray.
Step 2. In a large bowl, whisk together the gluten free flour, cocoa powder, xanthan gum, granulated sugar, baking powder, baking soda, and salt. Stir in the chocolate chips and then set the bowl aside.
Step 3. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until combined.
Step 4. Transfer the batter to the prepared muffin cups, dividing the batter evenly.
Step 5. Bake the muffins at 400 degrees for 15-18 minutes or until done. Cool the muffins in the pan for 5 minutes and then remove them from the pan to cool completely on a wire rack.
Tips for Making Mocha Muffins
- Use room temperature or hot coffee. If your coffee is super hot, whisk a little bit to the liquid mixture before adding all of it. That way you temper the eggs so they don’t cook and scramble when you add the hot liquid. You can also stir the hot coffee into the batter at the end. Personally, I prefer to just use room temp coffee so I can mix it all in at once.
- Use room temperature eggs and buttermilk. All your cold ingredients should be brought to room temperature. Room temperature eggs will provide more height in your muffins and using room temperature ingredients will help the muffins bake evenly.
- Add extra chocolate. I like to sprinkle a few extra chocolate chips on top of the muffins before baking.
Other Recipes for Gluten Free Muffins To Try
- Gluten Free Banana Muffins
- Pumpkin Chocolate Chip Muffins
- Gluten Free Blueberry Muffins
- Apple Muffins
- Lemon Poppy Seed Muffins
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Gluten Free Mocha Muffins Recipe
Ingredients
- 1 1/2 cups 215 g gluten free flour blend (see notes)
- 1/2 cup 46 g Dutch Processed Cocoa Powder
- 1 teaspoon xanthan gum omit if your flour blend contains it
- 3/4 cup 152 g granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup chocolate chips/chunks
- 2 large eggs room temperature
- 1/2 cup buttermilk room temperature (see notes for dairy free)
- 1/2 cup strong brewed coffee room temperature
- 1/2 cup avocado oil or neutral oil of choice
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 400 degrees and line a 12-cup (standard) muffin tin with paper liners or spray with non-stick spray.
- In a large bowl, whisk together the gluten free flour, cocoa powder, xanthan gum, granulated sugar, baking powder, baking soda, and salt. Stir in the chocolate chips and then set the bowl aside.
- In a medium bowl, whisk together the eggs, buttermilk, coffee, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until combined.
- Transfer the batter to the prepared muffin cups, dividing the batter evenly.
- Bake the muffins at 400 degrees for 15-18 minutes or until done. Cool the muffins in the pan for 5 minutes and then remove them from the pan to cool completely on a wire rack.
Notes
- I used my Nightshade Free Gluten Free Flour Blend in this recipe.
- To make this recipe dairy free, use 1/2 cup unsweetened coconut milk beverage (or dairy free milk of choice) plus 1 1/2 teaspoons white vinegar in place of the buttermilk.
- Store leftovers at room temperature in an air-tight container up to 3 days. These muffins also freeze well in a freezer bag. Defrost at room temperature or in the microwave.
Recommended Products
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
Hello! I am new to gluten free! Would this recipe work for your brown rice flour gluten free mix?
Thank you!
It would!
I am just mystified why anyone would want a chocolate muffin at breakfast. All I want are non-deserty things at breakfast. When do you eat these, since they’re muffins? They sound really good, but not in the morning! At least to me.