Double Chocolate Mocha Muffins
In this recipe, I used dark chocolate chips to give the coffee more intense flavor, but if you are a mild-coffee drinker and wants your muffin to be sweeter, then milk or semi-sweet chocolate chips will definitely sate your taste buds. Also, if you want darker flavor of coffee, use espresso powder. And always dilute the coffee granules in hot water, as sometimes adding straight coffee granules into the batter, its coffee flavor will not distribute evenly.
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Servings: 10
Ingredients
- 1 3/4 cups All-Purpose Flour sifted
- 1/2 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 3 tablespoons Unsweetened Cocoa Powder
- 3/4 cup Granulated White Sugar
- 3/4 cup Good Quality Milk or Dark Chocolate Chips
- 1 cup Fresh Milk
- 1/4 cup Canola Oil
- 2 medium Egg
- 1 teaspoon Vanilla Extract
- 1/4 cup Hot Water
- 1 tablespoon Instant Coffee Powder
Instructions
- Preheat the oven to 190 degrees C (375 degrees F).
- Start with the wet ingredients. Using a medium bowl, whisk together the milk, oil and egg. Set aside.
- Dissolve instant coffee powder into the hot water, and set aside.
- In another large mixing bowl, combine the sifted flour, baking powder, baking soda, cocoa powder and sugar.
- Using a rubber spatula, fold the dry ingredients into the wet ingredients and continue to stir until the ingredients are combined. Pour the hot-coffee liquid mix. Stir until well combined.
- Pour in the chocolate chips and stir to distribute evenly into the batter. Don’t over mix the batter or you will have tough muffins after baking.
- Fill each muffin case 3/4 full with the batter using an ice cream scoop or small soup ladle.
- Put them in the oven and bake for 15-17 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Transfer to a wire rack and let cool for about 5-7 minutes before removing from the muffin pan.
Notes
If you are using a standard muffin pan, this recipe can fill 10 muffin cases. A standard muffin pan has a standard size for each muffin case of about 2 1/2 inches in diameter with 12 cup-shaped depressions .The quantity of batter for each muffin case is 1/3 cup (75 grams).
If there are muffin cups that are empty, half fill the empty ones before baking, this will keep the pan from warping.
If the recipe calls for a muffin pan, it is probably a standard size. A standard muffin pan has a standard size for each muffin case of about 2 1/2 inches in diameter with 12 cup-shaped depressions.
Use muffin cases in muffin pans for easy clean-up.
Aim to fill the cups 3/4 full with batter to have muffins that has slightly round top and to avoid from spilling out of the muffin case. Also, if there is not enough room for muffins to expand before reaching the top of the cups, the muffin will flatten on top.
Keep the ingredients at room temperature at all times, prior to baking.
Mix the dry ingredients and whisk the wet ingredients. Use a rubber spatula or wooden spoon to gently stir them together until everything is slightly moistens. If there are lumps, it is just perfect.
Place the muffin pans over a baking tray and place them in the middle of the oven for even heat distribution.
Let the muffins sit in the pan and cool in a wire rack once they are done baking in the oven. And remove muffins cups from the pan after five minutes to prevent them getting soggy as they cool in the pan.