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I have been making these Mocha Walnut Muffins for well over 30 years, and they have always been a hit. I used to bake for a coffee shop and would make these into giant muffins and they sold out daily. The buttermilk makes them moist, and the coffee and chocolate make these extra special.

If you don’t want the walnuts, you can skip them.

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Prep Time: 15 Minutes
Cook Time: 20 Minutes
Total Time: 35 Minutes
Servings: 24 muffins


  • 1 1/2 cups all purpose flour
  • 1 1/4 cups whole wheat flour
  • 1 cup brown sugar, packed
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 cup buttermilk
  • 3/4 cup vegetable or canola oil
  • 1/2 cup strong coffee, at room temperature
  • 3 large eggs
  • 1 tsp. vanilla extract
  • 1 cup semi-sweet chocolate chips, plus more for sprinkling on top
  • 1 cup coarsely chopped walnuts, plus more for sprinkling on top


  1. Preheat oven to 375°F. Grease 24 muffin cups. Set aside.

  2. In a bowl sift together flours, sugar, cocoa, baking soda, baking powder, and salt; set aside.

  3. In a large bowl mix together buttermilk, oil, coffee, eggs and vanilla. Add dry ingredients to wet ingredients and mix just until moistened. Stir in chocolate chips and walnuts. Spoon into greased muffin cups. Sprinkle with additional chocolate chips an walnuts. Bake for 15-20 minutes until toothpick inserted near center comes out clean (unless you stabbed a chocolate chip, then try another spot!).

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