Prep 30 mins
Cook 15 mins
It's mmmmmocha mmmmmadness again. This time, in the form of a small, harmless looking but highly deadly muffin. *UPDATE*: Aug 2, 09. I have altered the poorly written recipe to address the problems I caused for Debbie R. My apologies to Debbie and the recipe should now work much better,
- 1⁄4 cup freshly brewed coffee (very strong and chocolate flavored coffee if at all possible)
- 3⁄4 cup sugar, plus 2 Tbls
- 1 tablespoon baking cocoa
- 2 tablespoons sugar
- 1 2⁄3 cups flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄4 cup unsalted butter, room temp
- 2 large eggs
- 2⁄3 cup sour cream
- 1⁄2 cup coursely chopped unsalted macadamia nuts
- 1 ounce white chocolate chips
- 1 ounce semi-sweet chocolate chips
- In a small pot combine the hot coffee and 3/4 cup sugar and cook, stirring constanity just until sugar is dissolved (if it should start turning too thick add a bit more coffee, the purpose of this is just to melt the sugar).
- Wisk in the cocoa powder and cool to room temperature.
- Combine flour, baking powder, baking soda and salt in a small bowl and set aside.
- In a large bowl, cream together the butter and 2 tblsp sugar until light and fluffy, then add the eggs, one at a time, beating well after each addition.
- Add coffee mixture and beat until blended.
- Fold in half the dry ingredients using a spoon or spatula.
- Fold in sour cream, then add remaining flour mixture.
- Lastly, stir in the nuts and chocolate. Fill muffin cups (greased) 3/4 full.
- Bake 10-15 minutes at 400 degrees F.
- Makes 48 mini muffins.
- *And that's a PILE of muffins even if they are mini size.
This recipe yielded some tasty muffins. However, the instructions for reducing the coffee liquid didn't work.....by the time my coffee had reduced to 1/4 cup, the sugar had progressed on to hard-crack stage, or something near that. It was thrown out. I just used 1/4 cup extra-strong coffee and put the 3/4 cup sugar in with the eggs and butter. I forgot to use the cocoa because it wasn't mention in the instructions, and I'd forgotten I'd read it in the ingredient list. So the appearance is probably a little lighter than what they would have been with that. The muffins aren't overly sweet, and I really appreciate that. I only made 24 muffins, filling them nearly to the top. It only took 15 minutes in my oven, so if you do smaller muffins, be sure to check the time I'd say starting at about 10 minutes. ETA: With the changes preventing to basically just dissolve the sugar in the liquid, this recipe should turn out well.