Mocha Muffins

Mocha Muffins

Ryze Flour

Yellow Ryze Flour Bag

Prep / Cook Time

20 / 18-20 Minutes


12 muffins

Ryze Flour


Ryze Flour Bag
Prep / Cook Time

20 / 18-20



1/2 cup
unsalted butter, room temp
1/2 cup
brown sugar, packed
1/4 cup
granulated sugar
1 tsp
vanilla extract
large eggs, room temp
1/2 cup
sour cream
1/4 tsp
1/2 tsp
baking soda
1 1/2 tsps
baking powder
1/4 cup
unsweetened cocoa
1 1/4 cups
RYZE Yellow Flour Blend
1 cup
chocolate chips

A chocolatey muffin that’s tender, moist, and bursting with chocolate, coffee, and vanilla flavors.

  1. Preheat oven to 350° F. Grease a 12-serving metal muffin pan; set aside.
  2. In a medium mixing bowl, beat butter, sugars, vanilla, eggs, and sour cream until well combined.
  3. Add in salt, baking soda, baking powder, cocoa, ground coffee, and flour and mix just until combined.
  4. Stir in chocolate chips.
  5. Spoon the batter into each muffin well, filling 2/3 the way full.
  6. Bake for 18-20 minutes or until a toothpick comes out clean.
  7. Cool in the pan for 5 minutes, then removed to a wire rack.
  8. Store in an airtight container at room temperature for up to 4 days.

This recipe was developed by Chrystal Carver from Gluten Free Palate. Chrystal website features a collection of recipes, reviews, cookbooks and travel advice for the gluten free. Website can be found here:

Photo credit also goes to Chrystal Carver.

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