Thursday, 24 April 2014

Mocha Muffins

So, voting day is here! I had no intention to stand in a line in the hot midday sun to exercise my democratic right and that meant I was at the polling booth at seven in the morning. And if you are wondering, no I was not the first one out there! It also meant that after I cast my vote, I had the whole day ahead of me with nothing planned. So, I did the most logical thing .. I baked muffins for breakfast!!

Muffins are so easy to bake that it is usually the first thing that comes to mind. If you haven't seen too many muffin posts on the blog, it is because they are usually polished off before I get a chance to take the pics and write a post! 
Remember the golden rule when you make muffins.. two bowls, one for the dry ingredients and one for wet ingredients. And when you mix the two, mix until just combined. The more you mix, the tougher and denser the muffin will be. Less is more!!
As for these muffins, these are chocolaty, light, moist with a hint of coffee and the crunch of walnuts and chocolate chips. I believe I don't need to say more to convince you!!
PS - I hope you voted! 

Mocha Muffins

Recipe, minimally adapted : Joy of Baking

makes 6 regular sized medium muffins

  • 1 egg
  • 1/4 cup buttermilk
  • 1/4 cup canola/safflower/vegetable oil
  • 1/8 cup black coffee or espresso, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all purpose flour
  • 1/4 + 1/8 cup whole wheat flour (I used atta)
  • 1/8 cup regular unsweetened cocoa powder
  • 1/4 + 1/8 cup sugar
  • 1/2  teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup walnuts, coarsely chopped (optional)
  • 1/2 cup chocolate chips
Cooking Directions
  • Pre-heat the oven to 190 deg C. Line your muffin pan with cases or lightly grease the pan.
  • In a large bowl, whisk together  the egg, buttermilk, oil, coffee and vanilla extract. 
  • In another bowl, mix the flours, cocoa, sugar, baking powder, baking soda and salt.
  • Stir in the chocolate chips and walnuts.
  • With a rubber spatula, fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Remember, over mixing the batter will result in tough and dense muffins.
  • Evenly distribute the batter between the muffin cups. Fill in the muffin cases up to only 2/3rd of the way.
  • Bake for 18-23 minutes, or until a skewer/toothpick inserted in the centre comes out clean.
  • Remove from oven and ten minutes later, remove from pan and cool on wire rack.           


  1. Oh this is a new cool thing Ive just learned.. Over mixing leads to dense muffins.. Thanks for the protip, I say.. I need these every now and then. The muffins look delicious. I'm going to go warm up one from my batch and eat it. If I didn't have a backup I'd be drooling at my computer right now :P

    1. To be honest.. I saw the pic of the muffins you made.. and realised I hadn't made a batch in a while!! for me muffins are so fuss-free and they do the job of a sugar high perfectly!

  2. I agree perfect for breakfast...and lunch...and dinner! I love them!

    1. U telling me.. I was gonna parcel these off to the neighbours.. instead I have kept them at home and indulged!! so much for restraint...

  3. tried these out and and happy to say they came out swell, though mine looked lighter than yours - more latte coloured i'd say. no matter - have earned muffin points with the missus.

    1. Oh great.. that's just perfect!! The lighter colour could be on account of a lot of factors...the colour of the cocoa powder or the coffee .. who cares.. as long as they tasted good!! and don't you agree.. its soo easy to make muffins!

    2. cocoa powder??? not there in the ingredient list! just noticed it in the recipe instructions though...

      and yes, easy peasy.

    3. Oh noooo!! Have made this mistake once before too.. my apologies!! and thank you for pointing it out.. have corrected it!!


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