Photo of Mocha Muffins by WW

Mocha Muffins

Points® value
Total Time
32 min
20 min
12 min
Ideal to serve with coffee at a brunch party. Served piled on a plate lightly dusted with icing sugar.


White Self Raising Flour

100 g, (if using plain flour then add 1 teaspoon baking powder)

Cocoa Powder

15 g

Semolina, Dried

25 g, or fine polenta

Light Brown Sugar

40 g, soft, or caster sugar

Egg, whole, raw

1 medium, raw

Sunflower Oil

40 ml

Skimmed Milk

70 ml

Ground Coffee

1 teaspoon(s), instant powder, dissolved in 1 tablespoon hot water


  1. Preheat the oven to 190°C, Gas 5. Prepare 2 x 12 hole mini muffin trays with 20 small paper cases. (If you only have 1 tray then bake in 2 batches).
  2. Sift together into a large bowl the flour (and baking powder if using) and cocoa. Mix in the semolina and sugar.
  3. Beat together the egg, oil, milk and coffee water then mix into the dry ingredients to a thick batter. Do not over beat.
  4. Divide the batter between the cases and bake for about 12 minutes until risen. Cool on a wire rack and serve freshly baked, lightly dusted with pinches of icing sugar, if liked.