BEST EVER MOCHA CHOCOLATE CHIP MUFFINS

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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.

*** Explore more Best Ever Mocha Chocolate Chip Muffins Recipes »

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