These mocha muffins are loaded with the aroma and flavour of the coffee. They are a perfect little bite to accompany the morning cup of tea or milk. You can substitute whole-wheat flour with an equal amount of all-purpose flour. Or if you want the light texture of the muffins along with low calories than use 1-cup all-purpose flour with ¾ cup of whole-wheat flour.
My Tried and True Tips
Once the batter is ready, give it a resting time of 5 – 10 minutes. This way if any gluten strands formed while mixing will get relaxed and the texture of the muffin will remain soft and fluffy. Make sure all the ingredients are at room temperature before preparing the batter. Else, cold ingredients straight from the fridge might affect the texture of the muffin. Measure all the ingredients correctly. Baking is not at all about intuitions. We need to follow measurements strictly. Last but not least, over baking a muffin is a serious crime (just joking). Usually, when I am baking muffins, I check it 5 minutes early then the suggested time in the recipe. And this trick always helps me to get the perfectly baked muffin.
More Muffin Recipes
Double Chocolate Chip Muffin Apple Muffin With Oats Corn Cheese Muffin
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