Unsweetened cocoa, freeze dried coffee granules and bittersweet chocolate give these Mocha Chip Muffins a wonderful mocha flavor.
1 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1/3 cup, plus 1 tablespoon sugar
1-1/2 teaspoon baking soda
1/2 teaspoon baking powder
2/3 cup buttermilk
1 teaspoon freeze-dried coffee granules
1/4 cup butter, melted
1 egg, beaten
1/2 teaspoon vanilla
3/4 cup coarsely chopped bittersweet chocolate
1/2 cup powdered sugar
1 to 2 teaspoons brewed coffee
To prepare muffins, in large bowl, stir together flour, cocoa powder, sugar, baking soda, baking powder and salt. Make sure cocoa is thoroughly mixed into flour.
In small bowl, stir together buttermilk and coffee granules until coffee dissolves. Stir in melted butter, egg and vanilla.
Pour buttermilk mixture into flour mixture and stir with fork just to incorporate. Stir in chocolate. Spoon batter into 8 or 9 greased muffin tins, filling 3/4 full.
Bake at 375 degrees 25 minutes or until tester inserted into center of muffin comes out clean. Turn muffins out onto wire rack.
To prepare glaze, in small bowl, stir together powdered sugar and brewed coffee to make thick liquid mixture. Drizzle over hot muffins and set aside until glaze is firm.
Note: These muffins are best eaten the day they are baked. Freeze remaining muffins in individual plastic bags. Thaw at room temperature 1 hour, then reheat in oven at 325 degrees before serving.
Recipe makes 9 muffins.
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