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Gluten Free Mocha Muffins Recipe

These gluten free mocha muffins are a simple twist on my recipe for Gluten Free Double Chocolate Chip Muffins.

Gluten Free Mocha Muffins Photo

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.

Gluten Free Mocha Muffins Picture

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.

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.

Gluten Free Mocha Muffins Image

You may 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.

What Can I Sub for the 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.

Gluten Free Mocha Muffins Pic

Can I make these Dairy Free?

Yes! The only dairy ingredient in this recipe is the buttermilk.

A dairy free sub for the 1/2 cup buttermilk is 1/2 cup dairy free milk (I use unsweetened coconut milk beverage) plus 1 1/2 teaspoons white vinegar.

Gluten Free Mocha Muffins Photo

Gluten Free Mocha Muffins Recipe

Sharon L.
Gluten Free Mocha Muffins are a chocolate-based muffin made with coffee. It’s an easy gluten free muffin recipe to make and are a great make-ahead breakfast for busy mornings.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Cuisine Gluten Free
Servings 12 1 muffin
Calories 217.83 kcal

Ingredients
  

  • 1.5 Sharon’s Nightshade-Free Gluten Free Flour Blend or Gluten Free All-Purpose Flour (215g)
  • 0.5 Dutch Processed Cocoa
  • 1 Xanthan Gum (omit if your flour blend contains it)
  • 0.75 Granulated Sugar (152g)
  • 1 Baking Powder
  • 0.5 Baking Soda
  • 0.5 Fine Sea Salt
  • 1 Chocolate Chips or Chocolate Chunks
  • 2 Egg room temperature
  • 0.5 Buttermilk room temperature (see notes for dairy free)
  • 0.5 Strong Brewed Coffee room temperature
  • 0.5 Avocado Oil (or neutral oil of choice)
  • 1 Pure Vanilla Extract

Instructions
 

  • Preheat oven to 400°F and line a 12-cup 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°F 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.

Nutrition

Calories: 217.83kcalCarbohydrates: 23.13gProtein: 2.25gFat: 14.33gSaturated Fat: 3.67gSodium: 180.58mgFiber: 1.58gSugar: 20.42g
Keyword Baked, Breakfasts, Brunches, Chocolate, Coffee, Gluten Free, Gluten Free Baking, Muffins
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