Best 8 The Best Mocha Muffins Recipes

MOCHA MUFFINS

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.

MOCHA CHOCOLATE CHIP BANANA MUFFINS

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.

CAPPUCCINO MUFFINS

Steps:

• In a food processor, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving., In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips., Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with espresso spread.

MOCHA MUFFINS

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.

KILLER MOCHA MUFFINS

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.

CAFE MOCHA MINI MUFFINS

Steps:

• In a small bowl, dissolve coffee granules in water. Stir in the oats; set aside. In another bowl, cream butter and sugars. Beat in egg yolk, vanilla and oat mixture. Combine the flour, cocoa, baking powder, baking soda and salt; add to oat mixture just until moistened. Stir in 1/3 cup chocolate chips., Fill foil- or paper-lined miniature muffin cups three-fourths full. Sprinkle with remaining chips. Bake at 350° for 12-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

MARVELOUS! MOCHA MUFFINS

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.

BEST EVER MOCHA CHOCOLATE CHIP MUFFINS

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.