Mini Mocha Macadamia Muffins
Elevate your dessert game with these irresistibly rich Mini Mocha Macadamia Muffins, a bite-sized indulgence perfect for coffee and chocolate lovers alike! These moist and tender mini muffins blend deep cocoa and instant coffee for a bold mocha flavor, complemented by the buttery crunch of macadamia nuts and bursts of sweetness from melty mini chocolate chips. Ready in under 30 minutes, these easy-to-make treats are ideal for breakfast, snack time, or your next gathering. With their luxurious taste and charming size, these muffins strike the perfect balance between sophistication and comfort, making them a standout addition to any occasion. Enjoy them fresh or store them for grab-and-go convenience all week long!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Instant coffee granules
- 0.25 cup Vegetable oil
- 0.5 cup Whole milk
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Macadamia nuts, chopped
- 0.25 cup Mini chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and lightly grease or line a 24-cup mini muffin tin with paper liners.
In a large mixing bowl, sift together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. Stir in the instant coffee granules until evenly mixed.
In a separate medium bowl, whisk together the vegetable oil, milk, egg, and vanilla extract until smooth and well-combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; some lumps are okay.
Fold in the chopped macadamia nuts and mini chocolate chips, distributing them evenly throughout the batter.
Spoon the batter into the prepared mini muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy warm or at room temperature! Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.0 g | 174% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 35.7 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 1845 mg | 80% | |
| Total Carbohydrate | 334.0 g | 121% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 171.2 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 391 mg | 30% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1774 mg | 38% | |
*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.
