Kahlua Muffins
Indulge in the rich, mocha-inspired flavors of these decadent Kahlua Muffins, a delightful fusion of chocolate and coffee liqueur that will elevate your breakfast or dessert game. With a moist, tender crumb thanks to the perfect balance of buttermilk and vegetable oil, these muffins are infused with just the right touch of Kahlua for a sophisticated, aromatic kick. The combination of unsweetened cocoa powder and melty chocolate chips creates an irresistibly rich chocolate experience in every bite. Quick to prepare with only 15 minutes of prep time and ready in under 20 minutes in the oven, these crowd-pleasing muffins are perfect for brunch gatherings, coffee breaks, or an indulgent afternoon treat. Serve them fresh or store for up to three days—though they’re bound to vanish in minutes! Whether you're a coffee lover or a chocolate enthusiast, these Kahlua Muffins are guaranteed to delight.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Vegetable oil
- 0.75 cups Buttermilk
- 0.25 cups Kahlua liqueur
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 0.5 cups Chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk together the vegetable oil, buttermilk, Kahlua, eggs, and vanilla extract until smooth.
Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in the chocolate chips using a spatula or wooden spoon.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.3 g | 221% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 68.6 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 2028 mg | 88% | |
| Total Carbohydrate | 503.1 g | 183% | |
| Dietary Fiber | 54.4 g | 194% | |
| Total Sugars | 281.3 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 500 mg | 38% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 2855 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
