Ready to Bake Batter

Coconut Mocha Muffins

Makes 24 standard muffins


Chocolate Cake & Muffin Batter
  • 66 oz (full pouch) Krusteaz Professional® RTB Chocolate Cake & Muffin Batter 732-0610
  • ¼ cup espresso powder
  • 1/3 cup sweetened flaked coconut
  • Garnish:
  • ¼ cup chocolate ganache
  • ½ cup toasted shredded coconut


  1. Remove Krusteaz Professional RTB Chocolate Cake & Muffin batter from refrigerator. No slacking required.
  2. Line muffin pan with liners (recommended). If liners are not used, lightly grease each muffin cup. Chef’s Tip: Use double liners for fuller muffins.
  3. Cut open one end of the pouch and squeeze all of batter into large mixing bowl. Stir in espresso powder and shredded coconut.
  4. Scoop batter into prepared pan, filling each cup 2/3 full.
  5. For convection oven, bake at 325°F at low fan speed for 20-25 minutes, turning muffin pan halfway through bake time. Check for doneness using a toothpick and add additional bake time, if needed.
  6. Cool muffins completely. To garnish, place ½ teaspoon chocolate ganache on center of muffin top and sprinkle with 1 teaspoon toasted coconut.
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