These chocolate mocha muffins are the perfect breakfast treat. With a little chocolate and espresso these muffins are delicious and a cinch to make!. This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SilkSipToSpoon #CollectiveBias
These muffins are loaded with chocolate, espresso, and Silk Almond Creamer to make a tender muffin that is like having your coffee and cream and breakfast all in one!
Ok I don’t know about you but I can’t function in the morning without first a cup of coffee. Second, something to eat. Like immediately. I meet people that tell me they don’t drink coffee. And they can be completely fine without breakfast. I don’t know how they do it. When someone tells me they don’t drink coffee or can skip breakfast, I look at them as if they said they rode a unicorn to work. Me? I wake up hungry. And craving coffee. Every. Day. Even weekends.
However, cream and I don’t get along too well. I have lactose pills stuffed in every corner of my apartment, purse, desk, even my car. So I drink almond milk 100 % of the time. In my coffee though, there is nothing like creamer. That’s why I’m so happy to have discovered Silk Almond creamer. Rejoice! Lactose free rich and creamy coffee creamer. And that’s when I thought how good would it be to bake with this creamer? I mean I bake with almond milk all the time, so how could creamer not be great as well?
So when Silk Almond Coffee Creamer said they wanted me to create a recipe featuring their three flavors- vanilla, caramel, and hazelnut- my brain immediately went to a muffin. A chocolate muffin made with espresso. And what goes better with coffee? But cream in your coffee of course. So that’s how this chocolate mocha muffin with Silk Almond Creamer was born. The Silk Creamer helps keep these muffins tender and also give them a slight nutty flavor.
These chocolate mocha muffins start out in a classic way by first mixing your dry ingredients- all purpose flour, cocoa powder, baking soda, and salt. You want to make sure to use quality cocoa powder. In a separate bowl you want to cream softened butter and sugar. It’s key to use butter that has softened to room temperature. You can do this by remembering to set your butter out before you bake (which I never do!) or you can cheat your way softened butter. I simply cut my butter into small chunks and let the butter sit out for 30 minutes to 1 hour. Easy peasy. Softened butter.
Once your butter and sugar are creamed together, add your eggs one at a time. From there you want to add the rest of your wet ingredients. For this muffin I used the Silk Almond creamer to add richness (any flavor will work, they are all fantastic), combined with greek yogurt which helps to lighten up the recipe, and espresso powder. Be sure to mix the espresso powder in the creamer and yogurt before adding it to the rest of the bowl. The combination of the creamer, yogurt, and espresso gives these muffins such a tender moist crumb with a great kick of mocha.
To make a great muffin the key is to NOT to over mix. I know it’s hard but seriously stop mixing. To ensure a tender muffin, I like to leave a few streaks of flour in the bowl and finish the last few strokes by hand. By finishing up the mixing by hand, I can guarantee to not overmix the batter.
Now I could have stopped there, thrown the batter in the muffin pan and called it a day. But I decided these muffins need a little bit more chocolate. Can you blame me? I used mini chocolate chips. I felt mini chocolate chips would allow for more chocolate chip to muffin ratio. I wanted small bits of chocolate in every bite.
I fold the chocolate chips into the batter at the very end. Again to ensure not to overmix the batter.
Ok so now let’s talk muffin liners. To line or not to line? I will say it’s up to you. Here is my argument for both sides. If you do decide to use liners, of course it’s easy clean up and you can guarantee they will pop right out. Not use a liner and you have no waste, and no loss of muffin stuck to the paper liner. I went with no liner this time. Honestly, I go back and forth depending on my mood. I’ll leave that choice up to you. If you do opt for no muffin liners, be sure to really, really grease your pans including the top of the muffin pan. Otherwise all your hard work will be stuck to the pan and you will be throwing choice words around I assume as you throw the whole lot in the trash.
I’ll share with you another secret to getting bakery style muffins. When you preheat your oven, start at 400°F. I know that sounds pretty high right? Here’s the deal you are only going to bake the muffins at that temperature for the first five minutes then lower the temperature back down to 350°F. That first blast of high heat will give you those beautiful domed tops you know you love at your favorite bakery.
So do I have you running to the store to buy this Silk Almond Creamer yet? I hope so. I bought mine at Wal-Mart in the dairy aisle alongside the other creamers.
And whatever creamer you don’t use in the muffin, will be great in your coffee to go alongside these muffins. Trust me on that one.
Silk Almond Creamer besides being dairy free, is also gluten, peanut, egg, and casein free as well. And it’s also a non-GMO product as well. Overall, you can feel pretty good about pouring this in your cup of joe. Or mixing it up in your muffin. Or in my case, both.
If you like this recipe, let me know and leave me a comment! I love hearing from you all! And if you bake these, snap a photo and let me know on Instagram- just include the #bostongirlbakes so I can follow along!
Chocolate Mocha Muffins with Silk Creamer
- 2 1/2 cups all purpose flour
- 1/2 cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 10 Tablespoons butter softened to room temperature
- 1 3/4 cups plus 3 tablespoons granulated sugar
- 2 eggs
- 3/4 cup plain greek yogurt
- 3 Tablespoons espresso powder
- 3/4 cup Silk Almond Creamer
- 1 cup mini chocolate chips
- Adjust oven rack to lower middle position and heat oven to 400 degrees Fahrenheit. Spray a 12 cup muffin pan with vegetable oil spray
- Mix flour, cocoa powder, baking powder, baking soda, and salt in medium bowl and set aside.
- Using a stand mixer, fitted with paddle attachment beat butter and sugar on medium-high speed until pale and fluffy about 3 minutes. Add eggs one at a time, and beat until combined. In a small mixing bowl, whisk yogurt, espresso powder, and silk almond creamer.
- Add dry ingredients to stand mixer on low speed in 3 additions, alternating with yogurt mixture in 2 additions, scraping the bowl as needed. Add in the chocolate chips, folding in by hand.
- Using a large scoop, divide batter evenly among prepared muffin cups. Bake for 5 minutes, then lower the temperature to 350 degrees. Bake for an additional 20 to 25 minutes until toothpick comes out clean. Let muffins cool in tin for 5 minutes then transfer to a wire rack to let cool for 5 minutes before serving.