Mocha Chip Muffins Recipes

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups (2 1/2x1 1/4 inch) with shortening, or line muffin cups with paper baking cups.
• 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. Fold in chocolate chunks. Divide batter evenly among muffin cups.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.

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.

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.

Steps:

• Preheat oven to 375°F Line 12 muffin tins with paper liners.
• In a large bowl, sift together dry ingredients (flour through salt).
• In a seperate bowl, wisk together wet ingredients (soy milk through vanilla) until emulsified.
• Pour wet into dry and combine until dry ingredients are moistened.
• Fold in chocolate chips.
• Fill muffin tins almost to the top. Bake 18 - 20 minutes, until a toothpick inserted into the center comes out clean.

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.

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.

Steps:

• Preheat oven to 350 degrees F.
• Oil 6 large or 12 small muffin cups.
• Mix flours, cornstarch, cocoa, baking powder, salt, baking soda and dark chocolate chips together in a large bowl.
• Place coffee, sugar, applesauce, oil, soy milk, vinegar and vanilla in a blender and blend until smooth or place in a large bowl and blend with immersion blender.
• Add wet ingredients to dry.
• Stir, adding more soy milk to make it a thinner batter, you don't want it to be stiff.
• Divide evenly among muffin cups, bake in oven for 20 minutes or until the toothpick test proves true.
• Place on cooling rack, cover with a towel and remove after 5 minutes.
• Cool completely.
• Place in paper towel lined Tupperware, freeze after 1-2 days wrapped tightly in plastic.
• Mark breaks these up and puts them in ice cream.