Espresso Chocolate Muffins

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This not very sweet muffin recipe was inspired by Mocha Chip Muffins from Post Punk Kitchen. I decreased the amount of oil to one third and replaced a few things, and this is what I ended up using:

Dry things:

  • 2,5 dl wheat flour
  • 1,2 dl spelt flour
  • 1 dl raw cane sugar
  • 1/2 dl dark cocoa powder
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla sugar
  • 2 teaspoons egg replacer powder, or corn starch

Wet things:

  • 2 1/2 dl soy milk
  • 1/2 dl cold espresso coffee
  • 0,4 dl canola oil
  • 2 tablespoons apple sauce
  • 3 tablespoons plain soy yogurt

Also needed:

  • 2 dl dark chocolate, coarsely chopped
  • semolina and margarine for coating the muffin pan

First I set the oven to 200 degrees celsius in order to warm it up while I made the batter.

I sifted the dry ingredients in a big bowl and mixed them together. In a seperate bowl, I whisked together all the wet ingredients until smooth. Then I poured wet into dry and combined until the batter was smooth, and folded in crushed chocolate.


I prepared the muffin tins by coating them with margarine and whisking semolina around them, to prevent the muffins from sticking to the pan:

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There’s just enough batter to fill muffin tins almost completely. After 20 minutes in the oven my muffins were baked, and a toothpick I inserted into the center came out clean.

After letting the muffins cool in the tin for about 5 minutes, I turned the tin upside down and let them fall out, no sticking whatsoever:

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These muffins are moist and chocolaty, and the coffee taste is relatively subtle. Espresso does give a certain bitterness, and for a milder flavor, using instant coffee could be better. For a sweeter treat, I would also add more sugar.

Here, the melty chocolate chunks inside a muffin:

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To get the same effect next day, I would warm leftover muffins a little bit before eating, rather than having them straight from the fridge.

3 Comments

  1. Alison C
    Posted August 21, 2009 at 19:09 | Permalink

    hi, love your website. I made some mocha muffins last night. I tweaked my recipe from PostPunk Kitchen too. I omitted the cocoa and chocolate bcos I wanted it to taste more coffee. My variation: 4 tablespoon Instant Espresso and 3 oz (85g) pecans, chopped. I found by spraying my muffin pans with veggie oil is too easy. I shall try your recipe next time when I crave mocha muffins again. Am wondering whether longanberries will be a nice flavour for a cupcake…

  2. Anni
    Posted August 21, 2009 at 19:14 | Permalink

    Alison – thanks for the sweet comment! You must mean lingonberries – they’re very nice in almost any baked goods, most definitely in cupcakes too. Coconut and lingonberries is a great combination by the way – unlikely but very nice!

  3. Alison C
    Posted August 21, 2009 at 19:18 | Permalink

    sorry, meant to say lingonberry when I came across your spelt berries muffins recipe. I am a little confused these days… an Australian, grew up eating nasi lemak, now living in the States. lol

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