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