ALMOND-MOCHA MUFFINS
Enjoy this delicious almond-mocha muffin using Gold Medal® all-purpose flour that's ready in less than an hour.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Grease or spray bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
- In medium bowl, mix flour, cocoa, baking powder and salt; set aside. In large bowl, beat brown sugar, milk, oil, coffee and egg with fork or wire whisk. Stir in flour mixture just until flour is moistened. Stir in chocolate chips and almonds. Divide batter evenly among muffin cups.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove muffins from pan to cooling rack. Cool 15 minutes.
- In small microwavable bowl, microwave glaze ingredients uncovered on High about 45 seconds, stirring every 15 seconds, until chips can be stirred smooth. Drizzle over muffins.
Nutrition Facts : Calories 300, Carbohydrate 37 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Muffin, Sodium 220 mg, Sugar 18 g, TransFat 0 g
KILLER MOCHA MUFFINS
Two favorite flavors in one yummy muffin! Use real butter and quality dark chocolate - Callebaut, Trader Joe's Bittersweet or Dark, Valrhona, you get the idea! I've found Starbucks Via instant coffee a great stand in for instant espresso. Team recipe for Mike and the Appliance Killers ZWT 9 Coffee Plantation Challenge
Provided by momaphet
Categories < 60 Mins
Time 33m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Line a 12-cup muffin tin with paper liners.
- In a small, microwave-safe bowl, melt together the butter and chopped dark chocolate. Heat in 30 second intervals, stirring frequently until smooth. Set aside to cool slightly.
- Dissolve espresso or coffee in hot water. Set aside.
- In a large mixing bowl, whisk together flour, sugar, baking powder and salt. Make a well in the center and add eggs, buttermilk, dissolved coffee, and vanilla extract or Kahlua .
- Stir till partially mixed, then stir in melted chocolate mixture until the batter is almost smooth then stir in the chocolate chunks and nuts if using, mixing just until everything is incorporated.
- Spoon batter into lined muffin cups 2/3 full. Bake for about 16-20 minutes, or until a tester inserted into the center comes out clean.
- Cool muffins before serving at room temperature or slightly warm.
BANANA MOCHA-CHIP MUFFINS
These moist muffins combine my two favorite things-chocolate and coffee. The banana is just an added flavor bonus. -Melissa Williams, Taylorville, Illinois
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a small bowl, dissolve coffee granules in hot water. In a large bowl, cream butter and sugar until light and fluffy. Add egg; beat well. Beat in bananas, vanilla and coffee mixture. Combine flour, baking powder, baking soda and salt; add to creamed mixture just until moistened. Fold in chocolate chips., Fill paper-lined muffin cups two-thirds full. Bake 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts :
MOCHA CHOCOLATE CHIP BANANA MUFFINS
This recipe was shared with me by my friend, Sharon. She was given the recipe by her mother. Everyone who has tasted them will agree that they are the best muffins ever!
Provided by Shelley Ross
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 35m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Blend butter or margarine, sugar, egg, banana, dissolved coffee, and vanilla in food processor for 2 minutes. Add flour, salt, baking powder, and soda, and blend just until flour disappears. Add chocolate chips and mix in with wooden spoon. Spoon mixture into 15 to 18 paper-lined muffin cups.
- Bake for 25 minutes. Cool on wire racks.
Nutrition Facts : Calories 267 calories, Carbohydrate 36.5 g, Cholesterol 10.3 mg, Fat 13.3 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 3.5 g, Sodium 251.6 mg, Sugar 21.6 g
MOCHA MUFFINS WITH CHOCOLATE CHIPS AND PECANS
Categories Bread Coffee Chocolate Breakfast Brunch Bake Pecan Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F. Line twelve 1/2-cup muffin cups with paper liners. Stir 1/4 cup hot water and espresso powder in medium bowl until espresso powder dissolves. Add buttermilk, oil, eggs and vanilla and whisk until well blended. Mix flour, sugar, brown sugar, cocoa, baking powder, baking soda and salt in large bowl. Add buttermilk mixture and stir just until combined. Mix in chocolate chips and pecans.
- Divide batter equally among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean, about 25 minutes. Transfer muffins to rack and cool.
MARVELOUS! MOCHA MUFFINS
This is what I usually make for my family every morning since we don't have time to sit on the table and eat a complete breakfast. I just leave this on the table for them to grab as an 'on-the-go' breakfast. My lunchtime, it's all gone!
Provided by paul_ryanvper
Categories Quick Breads
Time 35m
Yield 12-15 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400°F Grease bottoms only of 12 regular-size muffins cups with shortening or cooking spray, or line muffin cups with paper baking cups.
- In a medium bowl, Mix flour, cocoa, baking powder, and salt; set aside. In large bowl, beat brown sugar, milk, oil, coffee and egg with fork or wire whisk. Stir in flour mixture just until flour is moistened. Fold in chocolate chips. Divide batter evenly among cups.
- Bake 18 to 20 minutes or until toothpick inserted in the center comes out clean. When done, immediately move muffins from pan to cooling rack.
COCONUT ALMOND MOCHA MACAROONS
Macaroons are a Passover favorite for many who have a sweet tooth. For this new harvest season celebration, I have come up with a new recipe. If you love espresso and also love coconuts and almonds, then you should try this recipe. This is a delicious treat for any and all who love coconut, but we are going to spice them up just a little bit by adding espresso coffee flavor to these little coconut desserts. These mini espresso, coconut, and almond macaroons will melt in your mouth, and are made with just a few ingredients. These will take some time so you may want to make these in advance.
Provided by Chef Shelley Pogue
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 5h8m
Yield 16
Number Of Ingredients 10
Steps:
- Combine honey, cocoa powder, and espresso powder in a small saucepan over medium-low heat. Cook and stir until cocoa and espresso are dissolved and mixture is smooth, 3 to 5 minutes. Remove from heat. Let cool, 10 to 15 minutes.
- Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
- Beat egg whites in a glass, metal, or ceramic bowl until peaks start to form. Add sugar gradually, continuing to beat until a thick and glossy meringue is formed.
- Place almonds in a food processor; grind in short bursts until a fine meal forms.
- Stir almond meal, coconut, matzo cake meal, and vanilla bean paste into the cooled espresso mixture. Fold in 1/3 of the egg whites at a time until well mixed.
- Spoon out about 1 tablespoon of the dough and roll into a ball. Place on the prepared baking sheet. Repeat with the remaining dough, placing macaroon balls about 1 inch apart. Press an espresso bean onto each macaroon.
- Bake in the preheated oven until firm, 15 to 20 minutes. Remove macaroons using a spatula; transfer to a rack to cool for 20 to 30 minutes. Place macaroons in an airtight container; let rest until set, 4 to 6 hours.
Nutrition Facts : Calories 186.9 calories, Carbohydrate 25.1 g, Cholesterol 0.2 mg, Fat 9.6 g, Fiber 3.1 g, Protein 3.7 g, SaturatedFat 4.4 g, Sodium 41.1 mg, Sugar 17.6 g
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