Whole Wheat Mocha Muffins Recipe
I think I am obsessed with whole wheat and everyday I try my best to reduce the usage of white flour in my kitchen to minimal, we have switched to whole wheat breads, pasta, noodles, cookies, pizzas and now muffins and to my surprise there is not much difference in taste. If you want you can substitute whole-wheat flour with equal amount of all-purpose flour or if you want light texture along with healthy choice than use 1-cup all-purpose flour with 3/4 cup of whole-wheat flour.
Ingredients
- 1 2/4 cup whole wheat flour
- 1/4 cup regular unsweetened cocoa powder
- 1/3 cup light brown sugar
- 2 large eggs
- 1/2 cup buttermilk (see recipe here)
- 1/2 cup vegetable, canola or olive oil
- 1/4 cup black coffee or espresso (I used 1/4 Cup water with 2 tsp instant coffee powder), at room temperature
- 1 tsp vanilla extract
- 1 tsp chocolate essence
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- ⅓ cup white chocolate chips
Directions
- In a large bowl whisk together the eggs, buttermilk, oil, coffee, vanilla and chocolate essence until all combined well.
- In another large bowl sift together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt.
- With a rubber spatula fold the wet ingredients into the dry ingredients and mix only until the ingredients are combined. (Do not over mix the batter or the muffins will be tough.)
- I gave the batter 10 minutes resting time so that any gluten strands formed while mixing will get relaxed. Batter is on a thick side.
- Preheat the oven at 190 degree centigrade and line muffin tray with paper liners.
- Spoon in equal amount of batter into muffin cups, filling only upto ⅓ in each muffin cup.
- Sprinkle chocolate chips on top of each muffin.
- Place in the oven and bake at 190 degree for about about 18 -23 minutes (mine took exact 20 minutes).
- Lastly, it is hard to tell when muffins are baked so check them towards the end of baking, they are done when they are firm to the touch and a toothpick inserted in the center of a muffin comes out clean.
- Transfer to a wire rack and let it cool completely before storing.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 47g | |
| Recipe makes 12 servings | |
| Calories 98 | |
| Calories from Fat 12 | 12% |
| Total Fat 1.35g | 2% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 231mg | 10% |
| Potassium 98mg | 3% |
| Total Carbs 18.48g | 5% |
| Dietary Fiber 2.2g | 7% |
| Sugars 6.59g | 4% |
| Protein 3.77g | 6% |
