Mocha Muffins
photo by Marg (CaymanDesigns)
- Ready In:
- 35mins
- Ingredients:
- 13
- Yields:
-
10 muffins
ingredients
- 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)
directions
- 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.
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Reviews
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I've always wanted a muffin that TASTES like those famous, 600 calorie muffins, that I could make at home....for less...for less calories. This made 10 muffins in my pans, and next time I will probably substitute all coffee for the liquid. I also added 1 teaspoon imitation almond extract to this; my daughter is allergic to nuts but we love the taste. Thanks for this one!
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Great recipe!! My modifications: I mixed in about 1/4 cup chocolate chips and made 6 really large muffins instead of 10, because that's the kind of muffin tin I have. I also baked these at 350 instead of 450 -- that seemed like a typo to me, as all the muffin recipes I have call for 350. Turned out just fine at 350 for 20 minutes in my convection oven. Yummy!! I'll make these again.
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Tweaks
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These muffins are a feast for the eyes as well as the taste buds! They turned out light and nicely domed, which the sprinkling of sliced almonds only enhanced. We didn't feel the coffee flavor was very pronounced so next time I will double the amount. I also think it would be nice to use almond extract instead of the vanilla to make that flavor more noticable. Over all, a very enjoyable muffin! Thanks for sharing it Lennie!
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I've always wanted a muffin that TASTES like those famous, 600 calorie muffins, that I could make at home....for less...for less calories. This made 10 muffins in my pans, and next time I will probably substitute all coffee for the liquid. I also added 1 teaspoon imitation almond extract to this; my daughter is allergic to nuts but we love the taste. Thanks for this one!
RECIPE SUBMITTED BY
I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!