Mocha Muffins Recipes

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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



Killer Mocha Muffins image

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.

5 ounces dark chocolate, chopped
1/2 cup butter
2 cups all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
2/3 cup buttermilk
2 teaspoons vanilla extract or Kahlua
1 cup semisweet chocolate chunk, dark (or semisweet)
2 teaspoons instant espresso (or Starbucks Via)
2 teaspoons hot water
3/4 cup roasted macadamia nuts or 3/4 cup toasted almond, chopped medium

MOCHA MUFFINS

Make and share this Mocha Muffins recipe from Food.com.

Provided by Chef Elizabeth Ann

Categories     Quick Breads

Time 30m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 14



Mocha Muffins image

Steps:

  • Combine the flour, sugars, cocoa,baking powder, baking soda,lecithin, and salt. Stir to mix well.
  • In the bowl of a food processor, place prunes and 6 Tbsp water. Process on high til mixture is smooth. Place prune mixture in a bowl with coffee and vanilla extract. Stir to mix well. Add flour mixture to prune mixture, stir to mix well.
  • Line muffin cups and fill 3/4 full. Bake at 350°F for 15-20 minutes, being careful not to overbake(They should spring back when lightly touched). Immediately after removing from the oven, place 8 chocolate chips on top of each muffin. Allow to sit until soft and then spread the softened chips with a spatula.

Nutrition Facts : Calories 118.5, Fat 1.7, SaturatedFat 0.8, Sodium 90.6, Carbohydrate 26.4, Fiber 3.2, Sugar 12.5, Protein 2.6

2 cups oat flour
1/2 cup granulated sugar
3/4 cup Splenda granular (artificial sweetener)
1/2 cup Dutch-processed cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 tablespoons lecithin granules
1/4 teaspoon salt
8 ounces dried prunes
6 tablespoons water
1 1/2 cups brewed coffee, plus
2 tablespoons brewed coffee, cooled to room temperature
2 teaspoons vanilla extract
1/3 cup semi-sweet chocolate chips

MOCHA MUFFINS

Make and share this Mocha Muffins recipe from Food.com.

Provided by Lennie

Categories     Quick Breads

Time 35m

Yield 10 muffins

Number Of Ingredients 13



Mocha Muffins image

Steps:

  • Preheat oven to 400F; in a 12-cup muffin pan, place paper liners in 10 cups and set aside.
  • In a small bowl, dissolve instant coffee in hot water.
  • In a large bowl, crack egg and whisk; stir in oil, milk, vanilla, and coffee mixture; combine well.
  • In an another small bowl, combine dry ingredients.
  • Gently fold dry ingredients into coffee mixture, just until mixed; do not overbeat.
  • Spoon batter into the 10 paper liners and decorate the top of each muffin with a few chopped almonds, if desired.
  • In the two unused muffin pans, place some water so they won't burn.
  • Place in preheated oven and bake for 25 minutes.
  • Remove from pan and cool on rack.

2 teaspoons instant coffee
1 tablespoon hot tap water
1 egg
1/4 cup canola oil
1 cup milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup white sugar
2 tablespoons cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped almonds (optional)

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



Mocha Muffins with Chocolate Chips and Pecans image

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.

1/4 cup hot water
1 tablespoon instant espresso powder
1/2 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all purpose flour
1/2 cup sugar
1/2 cup packed golden brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups milk chocolate chips
1 cup coarsely chopped pecans (about 4 ounces), toasted

MOCHA MUFFINS

Indulge in a muffin that's perked with coffee and chocolate.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 10



Mocha Muffins image

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.

Nutrition Facts : Calories 250, Carbohydrate 33 g, Cholesterol 20 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Muffin, Sodium 220 mg, Sugar 14 g, TransFat 0 g

2 cups Gold Medal™ all-purpose flour
2 tablespoons unsweetened baking cocoa
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup packed brown sugar
1 cup milk
1/3 cup vegetable oil
1 tablespoon instant coffee granules or crystals
1 egg
1 cup semisweet chocolate chunks or chips

W.W'S MOCHA MUFFINS

I got this recipe from my weight watchers news letter, The points value is 3.Take these muffins over the top! Frost them with a spread of fat-free cream cheese whipped with a dash of Café Vienna coffee powder and a few drops of vanilla extract.

Provided by Naren-lee

Categories     Quick Breads

Time 46m

Yield 12 serving(s)

Number Of Ingredients 19



W.w's Mocha Muffins image

Steps:

  • Preheat oven to 350°F Coat a 12-cup muffin pan with cooking spray; set aside.
  • Combine flour, 1/2 cup of oats, cocoa powder, 2 tablespoons of coffee powder, 2 tablespoons of brown sugar, granulated sugar, baking powder, baking soda, cinnamon and salt in a large bowl; stir well.
  • Combine egg substitute, applesauce, oil and milk in a medium bowl; stir well. Pour egg mixture into dry ingredients and gently mix just to blend; do not beat.
  • To make topping, stir together remaining 3 tablespoons of oats, remaining tablespoon of brown sugar, remaining 2 teaspoons of coffee powder and walnuts in a small bowl.
  • Spoon about 1/4 cup of batter into each prepared muffin cup and sprinkle about 1 1/2 teaspoons of topping over each muffin. Bake until muffins spring back when lightly touched and topping is lightly browned, about 15 to 18 minutes. Remove from oven and cool in pan for 5 minutes; turn out onto rack. Serve warm or at room temperature.

Nutrition Facts : Calories 141.6, Fat 3.8, SaturatedFat 0.5, Cholesterol 0.3, Sodium 188.2, Carbohydrate 23.1, Fiber 1.4, Sugar 5.6, Protein 4.3

cooking spray
1 1/2 cups all-purpose flour
1/2 cup quick-cooking rolled oats
2 tablespoons unsweetened cocoa, powder
2 tablespoons sugar-free mocha instant coffee
2 tablespoons unpacked light brown sugar
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon table salt
1/2 cup fat free egg substitute
1/2 cup unsweetened applesauce
2 tablespoons canola oil
1/2 cup skim milk
3 tablespoons quick-cooking rolled oats
1 tablespoon unpacked brown sugar
2 teaspoons sugar-free mocha instant coffee
4 teaspoons chopped walnuts

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



Mocha Chocolate Chip Banana Muffins image

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

1 cup margarine
1 ¼ cups white sugar
1 egg
3 ripe bananas
1 tablespoon instant coffee granules, dissolved in
1 tablespoon water
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup semisweet chocolate chips

BEST EVER MOCHA CHOCOLATE CHIP MUFFINS

These are so good. This is based on a recipe from Bryanna Clark Grogan and learning about substitutions on flours and cocoa from Chef Deborah.

Provided by Shannon Holmes

Categories     Quick Breads

Time 30m

Yield 6-12 muffins, 6-12 serving(s)

Number Of Ingredients 17



Best Ever Mocha Chocolate Chip Muffins image

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.

3/4 cup whole wheat flour, plus
2 tablespoons whole wheat flour
2 tablespoons cornstarch
1 1/4 cups unbleached all-purpose flour
1/4 cup cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup dark chocolate chips (semi-sweet are usually vegan, check ingredients) or 1/2 cup semi-sweet chocolate chips (semi-sweet are usually vegan, check ingredients)
3/4 cup double brewed millstone chocolate velvet coffee
1/2 cup sugar
1/3 cup unsweetened applesauce
3 tablespoons oil
3/4 cup soymilk
2 teaspoons vinegar
1 teaspoon vanilla
1/4 cup soymilk (additional)

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