Have you ever wanted to have chocolate for breakfast?! Well now you can with these delightful mocha breakfast muffins! I happen to love chocolate and coffee together, especially when it comes to baking. There is just something about the depth of flavor you get when you put the two together that makes me happy inside.
My absolute favorite chocolate and coffee combination is mocha cheesecake. My husband, who is known by friends and family for his awesome cheesecakes, has been coerced into making this for me a few times. The first bite is so good that I need a few moments to myself to enjoy it. It is far from healthy though so I enjoy this guilty pleasure sparingly. Please excuse me while I take a moment to daydream about cheesecake….
Now back to muffins…
Considering my love for all things chocolate and coffee, I knew I had to try this muffin recipe the moment I found it. I like rich chocolate in moderation, such as when it comes to my cheesecake, but I can only handle so much. So what I like the best about this muffin recipe is that instead of being dense and overly rich like a cupcake, these muffins have a light and airy texture with the perfect amount of chocolate and sweetness. A combination that makes for the perfect morning treat.
In order to make the muffins more suited for breakfast I made a few changes from the original recipe. Also, as an added bonus it helps make it a bit healthier too. The result is a guilt free muffin that allows me to enjoy chocolate for breakfast. You can’t go wrong with that!
How I made a healthier and satisfying breakfast muffin:
- Substitute in oat flour. Originally, I did this because I was out of wheat flour but I liked it so much it became part of the recipe. I also love that it gives it a more breakfast like flavor with the addition of oats.
- Add some ground flax for added fiber. This is totally optional but it has become a habit of mine to add flax to my recipes. I even use it on my smoothies.
- Add some cinnamon. Cinnamon is another ingredient I add whenever I can. It almost always goes in my pancakes, waffles and fruit crisp toppings. It also adds a nice spice when mixed with the chocolate and coffee flavors in this muffin. Think Mexican coffee. Yum!
- Substitute equal amounts of plain applesauce for the oil. This will still produce a moist and yummy muffin but with less fat and calories. It’s a great way to make baked goods a bit healthier without sacrificing on flavor.
A few of quick tips for you:
- How to make oat flour: Add 1 cup of oats to a food processor and pulse until mostly ground. I like the added texture of the oats when not finely ground but feel free to grind however you like. This will make about 3/4 cup as needed in the recipe.
- How to make buttermilk: Add 1/2 tablespoon of lemon juice or vinegar to a large glass measuring cup then add enough milk to make 1/2 a cup. Let sit for at least 5 minutes. Add the rest of the wet ingredients to the same cup before pouring into the dry ingredients.
- How to use instant coffee: If you don’t have any prepared coffee or don’t want to wait for the coffee to cool, instant coffee is an easy substitute. For this recipe, All you need is 1/4 cup of water and about 1 teaspoon instant coffee granules. Be sure to mix well so the coffee dissolves. Adjust the amount of coffee as needed to suit your taste.
By now, you must be salivating for some of your own mocha breakfast muffins. So get in the kitchen and whip up a batch. You can even print a copy if you like with that nifty print button down there.
Let me know if you try the recipe and what you think. Enjoy!
Update: This post was featured on Pin It Thursday at Sweet Bella Roos!
I’d love to know…
- What is your favorite flavor combination?
- What do you do to make recipes healthier?