Best Ever Mocha Chocolate Chip Muffins Recipes

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MOCHA CHOCOLATE CHIP BANANA MUFFINS



Mocha Chocolate Chip Banana Muffins image

This recipe was shared with me by my friend, Sharon. She was given the recipe by her mother. Everyone who has tasted them will agree that they are the best muffins ever!

Provided by Shelley Ross

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Chocolate Muffin Recipes

Time 35m

Yield 18

Number Of Ingredients 12

1 cup margarine
1 ¼ cups white sugar
1 egg
3 ripe bananas
1 tablespoon instant coffee granules, dissolved in
1 tablespoon water
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Blend butter or margarine, sugar, egg, banana, dissolved coffee, and vanilla in food processor for 2 minutes. Add flour, salt, baking powder, and soda, and blend just until flour disappears. Add chocolate chips and mix in with wooden spoon. Spoon mixture into 15 to 18 paper-lined muffin cups.
  • Bake for 25 minutes. Cool on wire racks.

Nutrition Facts : Calories 267 calories, Carbohydrate 36.5 g, Cholesterol 10.3 mg, Fat 13.3 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 3.5 g, Sodium 251.6 mg, Sugar 21.6 g

BEST EVER MOCHA CHOCOLATE CHIP MUFFINS



Best Ever Mocha Chocolate Chip Muffins image

These are so good. This is based on a recipe from Bryanna Clark Grogan and learning about substitutions on flours and cocoa from Chef Deborah.

Provided by Shannon Holmes

Categories     Quick Breads

Time 30m

Yield 6-12 muffins, 6-12 serving(s)

Number Of Ingredients 17

3/4 cup whole wheat flour, plus
2 tablespoons whole wheat flour
2 tablespoons cornstarch
1 1/4 cups unbleached all-purpose flour
1/4 cup cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup dark chocolate chips (semi-sweet are usually vegan, check ingredients) or 1/2 cup semi-sweet chocolate chips (semi-sweet are usually vegan, check ingredients)
3/4 cup double brewed millstone chocolate velvet coffee
1/2 cup sugar
1/3 cup unsweetened applesauce
3 tablespoons oil
3/4 cup soymilk
2 teaspoons vinegar
1 teaspoon vanilla
1/4 cup soymilk (additional)

Steps:

  • Preheat oven to 350 degrees F.
  • Oil 6 large or 12 small muffin cups.
  • Mix flours, cornstarch, cocoa, baking powder, salt, baking soda and dark chocolate chips together in a large bowl.
  • Place coffee, sugar, applesauce, oil, soy milk, vinegar and vanilla in a blender and blend until smooth or place in a large bowl and blend with immersion blender.
  • Add wet ingredients to dry.
  • Stir, adding more soy milk to make it a thinner batter, you don't want it to be stiff.
  • Divide evenly among muffin cups, bake in oven for 20 minutes or until the toothpick test proves true.
  • Place on cooling rack, cover with a towel and remove after 5 minutes.
  • Cool completely.
  • Place in paper towel lined Tupperware, freeze after 1-2 days wrapped tightly in plastic.
  • Mark breaks these up and puts them in ice cream.

BANANA MOCHA-CHIP MUFFINS



Banana Mocha-Chip Muffins image

These moist muffins combine my two favorite things-chocolate and coffee. The banana is just an added flavor bonus. -Melissa Williams, Taylorville, Illinois

Provided by Taste of Home

Time 40m

Yield 2 dozen.

Number Of Ingredients 12

5 teaspoons instant coffee granules
5 teaspoons hot water
3/4 cup butter, softened
1-1/4 cups sugar
1 large egg
1-1/3 cups mashed ripe bananas
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 350°. In a small bowl, dissolve coffee granules in hot water. In a large bowl, cream butter and sugar until light and fluffy. Add egg; beat well. Beat in bananas, vanilla and coffee mixture. Combine flour, baking powder, baking soda and salt; add to creamed mixture just until moistened. Fold in chocolate chips., Fill paper-lined muffin cups two-thirds full. Bake 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts :

MOCHA MUFFINS



Mocha Muffins image

Make and share this Mocha Muffins recipe from Food.com.

Provided by Lennie

Categories     Quick Breads

Time 35m

Yield 10 muffins

Number Of Ingredients 13

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)

Steps:

  • 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.

MOCHA MUFFINS



Mocha Muffins image

Indulge in a muffin that's perked with coffee and chocolate.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 10

2 cups Gold Medal™ all-purpose flour
2 tablespoons unsweetened baking cocoa
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup packed brown sugar
1 cup milk
1/3 cup vegetable oil
1 tablespoon instant coffee granules or crystals
1 egg
1 cup semisweet chocolate chunks or chips

Steps:

  • Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups (2 1/2x1 1/4 inch) with shortening, or line muffin cups with paper baking cups.
  • In medium bowl, mix flour, cocoa, baking powder and salt; set aside. In large bowl, beat brown sugar, milk, oil, coffee and egg with fork or wire whisk. Stir in flour mixture just until flour is moistened. Fold in chocolate chunks. Divide batter evenly among muffin cups.
  • Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.

Nutrition Facts : Calories 250, Carbohydrate 33 g, Cholesterol 20 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Muffin, Sodium 220 mg, Sugar 14 g, TransFat 0 g

MOCHA MUFFINS WITH CHOCOLATE CHIPS AND PECANS



Mocha Muffins with Chocolate Chips and Pecans image

Categories     Bread     Coffee     Chocolate     Breakfast     Brunch     Bake     Pecan     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12

Number Of Ingredients 15

1/4 cup hot water
1 tablespoon instant espresso powder
1/2 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all purpose flour
1/2 cup sugar
1/2 cup packed golden brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups milk chocolate chips
1 cup coarsely chopped pecans (about 4 ounces), toasted

Steps:

  • Preheat oven to 375°F. Line twelve 1/2-cup muffin cups with paper liners. Stir 1/4 cup hot water and espresso powder in medium bowl until espresso powder dissolves. Add buttermilk, oil, eggs and vanilla and whisk until well blended. Mix flour, sugar, brown sugar, cocoa, baking powder, baking soda and salt in large bowl. Add buttermilk mixture and stir just until combined. Mix in chocolate chips and pecans.
  • Divide batter equally among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean, about 25 minutes. Transfer muffins to rack and cool.

CHOCOLATE CHIP MUFFINS



Chocolate Chip Muffins image

You won't believe how easily and quickly you can have chocolate chip muffins on the table using this recipe.

Provided by Janice

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Chocolate Muffin Recipes

Yield 12

Number Of Ingredients 10

2 cups all-purpose flour
½ cup white sugar
3 teaspoons baking powder
½ teaspoon salt
¾ cup milk
⅓ cup vegetable oil
1 egg
¾ cup mini semi-sweet chocolate chips
3 tablespoons white sugar
2 tablespoons brown sugar

Steps:

  • Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
  • In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
  • Fill cups 2/3 full. Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoon brown sugar.
  • Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Nutrition Facts : Calories 248.8 calories, Carbohydrate 37.5 g, Cholesterol 16.7 mg, Fat 10.3 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 3.1 g, Sodium 233.1 mg, Sugar 20.3 g

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