You can have your mochachino and eat it, too, with this delicious chocolate and coffee-filled muffin.
My standards are high when it comes to muffins, and I can’t tolerate a bitter or weak coffee, either. So I spent lots of time perfecting this recipe to yield a sweet, but not too sweet, moist, flavorful muffin that’s jam-packed with coffee flavor and enough chocolate to make it mocha worthy.
And because I like to enjoy baked goods and watch fat and fiber content, this recipe uses white whole wheat flour and replaces oil with mashed banana. For the vegan folk, this recipe can be easily converted by replacing the egg with 1 tablespoon of flax seed dissolved in 1/4 cup water, and using non-dairy chocolate.
- 2/3 cup coconut milk
- 1/2 banana, mashed well
- 1 egg
- 1 tablespoon vanilla
- 3 tablespoons instant coffee granules
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- 3/4 cup sugar
- 3 1/2-ounce chocolate bar, chopped
- 3/4 cup white whole wheat flour
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/4 cup Earth Balance or butter
- 1 teaspoon instant coffee granules
- 1/4 cup mini chocolate chips
Preheat oven to 350° F. Line muffin pan with paper liners.
Whisk together wet ingredients.
Add dry ingredients and chopped chocolate and stir just until incorporated. Do not overmix or muffins will be rubbery.
Use ice cream scooper to fill muffin liners 2/3 of the way full.
Use the back of a fork to press together all streusel ingredients except for chips. When mixture resembles coarse crumbs, add mini chips and mix together.
Sprinkle streusel over muffins.
Bake 16 minutes. Allow muffins to cool on a wire rack. Freeze only once completely cooled.
The streusel topping makes enough for 2-3 batches. Pour extra into a Ziploc bag and freeze for next time you make these muffins to cut down on prep time.