Mocha Chocolate Chip Vegan Muffins

23 Dec

I have been wanting to make this Mocha Chocolate Chip Muffin recipe for a while now.  I have been looking for a reason to use my little instant coffee starbucks packets before they expire, and not to mention I LOVE chocolate chip muffins. Since my hubby started his CHRISTmas break from work, I thought it would be a perfect time to make them. This way I won’t be stuck with them in the house all day long without supervision. Baked goods tend to disapear quite rapidly when left in my care 🙂 He and I both thought they were mighty tasty!  E suggested that next time I put some icing on them and disguise them as cupcakes, which you very well could do. They would be delicious either way you present them!  Now let me warn you, these little babies are RICH. They basically taste like a semi-sweet chocolate bar, which is why they only lasted two days in my house! YUM!

This recipe is from the amazing cookbook Vegan With a Vengeance by Isa Chandra Moscowitz, but I actually found it on The Second Lunch blog. You should check out the site.

Vegan Mocha Chocolate Chip Muffins 
from the cook book ‘Vegan With a Vengeance
by Isa Chandra Moscowitz


1 1/2 cups all purpose flour
3/4 cups sugar
1/4 cup cocoa powder
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons instant coffee powder (or 2 Via Starbucks Packets*)
1 cup soy milk
1/2 cup canola oil
3 tablespoons soy yogurt*
1 teaspoon vanilla extract
1/2 cup chocolate chips (I added a little more hee hee)


(Makes 12 muffins)

1. Preheat the oven to 375 degrees. Line tin with cupcake liners.

2. Sift together dry ingredients separately : flour, sugar, cocoa powder, baking powder, and salt. Then add the instant coffee powder or in my case Starbucks Via Packets.

3. In a separate bowl, whisk together  wet ingredients : soy milk, oil, yogurt, and vanilla. Pour the wet ingredients into the dry, and whisk until moistened. Mix in the chocolate chips.

4. Fill the muffin cups three-quarters full. Bake 18 to 20 minutes, or until a toothpick or knife inserted into the center of one comes out clean.

**SIDE NOTE: If you don’t have instant coffee,  you can just add more cocoa powder and make it extra chocolately. Also if you want to make regular muffins (not vegan) just use regular milk instead of soy and an egg instead of the soy yogurt.



I used two medium roast packets because that is what I had.

If you try a different flavor I would love to

hear how they turn out. I think I will

use a stronger blend next time.

Ready to bake up some delicious

chocolately goodness!

I added a little powdered sugar for
a festive look.

xoxo Amanda


7 Responses to “Mocha Chocolate Chip Vegan Muffins”

  1. thevegancook December 23, 2011 at 9:24 pm #

    Sounds delicious! Thanks for posting, I’ll have to try them!

  2. thevegancook December 25, 2011 at 2:03 pm #

    I made these last night and they were lovely :). I followed the ingredients exactly, and used regular “classic roast” instant coffee and bittersweet chocolate chips – so the muffins came out dark and very rich and chocolatey, and not too sweet.

    • fashionforwardfoodie December 30, 2011 at 8:20 pm #

      Oh Great! I am so glad they turned out! Don’t you just love that deep chocolaty taste! Sometimes I just need some serious chocolate flavor and these muffins definitely deliver! 🙂

  3. The Chic Gadget January 1, 2012 at 8:36 pm #

    I NEED these. Thanks for the recipe I’m making them ASAP!!

    Stay fab,

    • fashionforwardfoodie January 3, 2012 at 8:44 am #

      I think everyones needs them ha ha! I hope you enjoy them in all their chocolate glory. 🙂 Thanks for reading!


  1. Mocha Chocolate-Chip Muffins « The Vegan Cook - December 25, 2011

    […] and simple mocha chocolate-chip muffins, which come from a recipe that has been posted and re-posted on the internet but apparently originates in Vegan with a Vengeance by Isa Chandra Moskowitz.  I […]

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