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Mocha Muffins Recipe

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Everyone needs a chocolate muffin recipe in their repertoire and these muffins take it one step further by adding a wonderful mocha flavor. As with all things chocolate, these Mocha Muffins are delicious, and the mocha flavor 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.

Muffins are what we call a "quick" bread and you can see why when you make this recipe. All you need are two bowls; one for the wet ingredients, and one for the dry. Combine the two and the batter is made. The fat in these Mocha Muffins is in liquid form, and using oil instead of butter makes the muffins wonderfully moist and tender because oil prevents the development of gluten in the flour. I prefer the flavor of safflower oil but you can also use canola oil if that is what you have in your pantry. Buttermilk is also used here and If you are not familiar with buttermilk it has a nice thick creamy texture with a rich tangy buttery taste that makes baked goods tender. Whereas in the past buttermilk was made from the liquid left over after churning butter, it is now commercially made by adding a bacteria to whole, skim, or low fat milk. You can make your own buttermilk though by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup (240 ml) of milk. Just stir the vinegar into the milk and then let it stand 5 to 10 minutes before using.

Lastly, it is hard to tell when chocolate muffins are baked and we definitely do not want to over bake them or they will be dry. So check them towards the end of baking and they are done when they are firm to the touch and a toothpick inserted in the center of a muffin comes out clean.

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

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 center 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.

Source:

Fox, Margaret S. & Bear, John B. 'Morning Food'. Ten Speed Press: Berkeley: 1990.

Mocha Muffins:

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

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