Chocolate and orange are two flavors that go so well together. I’m reaching into my recipe box for one of my fav chocolate muffins and turning them into mocha muffins. Adding a simple orange streusel to top for a delicious chocolate mocha orange combination.
As mentioned, this chocolate muffin comes from a cookbook favorite I found years ago in the form of a muffin cookbook, specifically a quick bread.
The picture sure looked amazing so I decided to try it.
Mocha Muffin Batter
The batter is super chocolaty and light and incredibly moist as the recipe is made with cream cheese and buttermilk. You could make a meal just eating the batter alone! Yum!
With a few upgrades to the recipe from the original, coffee flavoring is added to enhance the chocolate and provide the mocha accent. Sweetness comes from the citrus orange topping that finishes it off.
Back when I worked in corporate catering, I made a delish and light orange and chocolate cookie. It was at that time, I learned just how wonderful those two flavors are together!
Not only are these mocha muffins good on their own, but giving it a little dusting of orange streusel on top just gives it another punch of flavor that marries perfectly with chocolate.
Fresh orange zest gives this streusel starburst flavor intertwined with butter, sugar, and flour for added sweetness and a bit of a fruity kick that rounds out this delectable treat.
Perfect for any time of the day.
Some Other Muffin FavoritesPrint
Mocha Muffins with Orange Streusel
Delicious and moist choclate mocha muffin topped with a citrus packed streusel topping for a great chocolate orange combination
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 16 muffins 1x
- Category: Breads
- 5 TBS butter-unsalted
- 4 oz cream cheese (softened)
- 1 cup sugar
- 2 eggs
- 1 tsp coffee (extract)
- 1/2 tsp vanilla
- 1 TBS orange zest
- 1 1/4 buttermilk
- 2 cups flour
- 1/2 cup cake flour
- 3/4 cup cocoa
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup flour
- 1/3 cup sugar
- 1 TBS orange zest
- 4 TBS butter (cold, cut into pieces)
- In small bowl, add the flour, sugar, and zest. Add the butter and mash with a fork, pastry cutter, our crumble with your fingers till the mixture is crumbly. Set aside.
- Line a 12 cup muffin pan with liners. Preheat the oven to 350.
- In a bowl with a paddle attachment, cream the butter, cream cheese, and sugar together till creamy. Add in the eggs and mix till combined. Add in the vanilla and coffee extract.
- Combine all the dry ingredients together including the zest. Add half to the butter mixture and mix on medium low. Pour in the buttermilk on low and mix, then add the reamining flour mixture and mix just till everything is combined.
- Scoop into each muffin cup about 3/4 full. Sprinkle generously each with streusel on top and bake 15-18 minutes till the centers are clean.
- Remove from the oven and cool 10 minutes. Remove and completely cool on a wire rack.
This recipe was adapted from Williams and Sonoma
Muffins freeze very well
Batter can also be used to make individual mini loaves.