Mocha Muffin Mania

The Lovely Puffed Up Plump Mocha Muffin

Last weekend I felt like having something really nice, chocolatey and also something with some coffee in it. Being a caffeine addict, I stumbled upon this wonderful recipe.

These muffins take it one step further by adding a wonderful mocha flavour. As with all things chocolate, these Mocha Muffins are super delicious, as the mocha flavour comes from strongly brewed coffee. These muffins are the perfect breakfast food although by adding cappuccino chips (or chocolate chips)and nuts you can serve these any time of the day.

I tell you, I was really thrilled to see the outcome of my labour! Totally excited to find the end product - it rose up and never sank! Take a look at the pictures and you will know what I am talking about. Try it and see what I am talking about...



Mocha Muffins:



Preheat oven to 375 degrees F (190 degrees C). Position rack in centre of oven. Butter or spray with a non stick cooking spray 12 - 2 3/4 x 1 1/2 inch muffin cups.



Ingredients:

3 large eggs
1 cup (240 ml) buttermilk
3/4 cup (180 ml) safflower or canola oil
1/2 cup (120 ml) strong black coffee, at room temperature
1 teaspoon pure vanilla extract
1 1/2 cups (195 grams) all-purpose flour
1 1/4 cups (165 grams) whole wheat flour
1/3 cup (30 grams) Dutch processed cocoa powder, sifted
1 cup (210 grams) light brown sugar
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (100 grams) pecans or walnuts, coarsely chopped
1 cup (170 grams) cappuccino, semisweet, and/or white chocolate chips

In a large measuring cup or bowl whisk together the eggs, buttermilk, oil, coffee, and vanilla extract.

In another large bowl combine the flours, cocoa powder, brown sugar, baking powder, baking soda, and salt.

Stir in the chopped nuts and chocolate chips. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the centre of a muffin comes out clean, about 20 - 25 minutes.

Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Makes about 12 regular sized muffins.