Mocha Chip Muffins

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My name is Lisa….and I am a coffee addict. Well not coffee exactly, more of a peppermint mocha addict. Or should I say hot chocolate with espresso flavoring addict, LOL? I start each and every morning with a nice, hot mocha that I make myself in my very own kitchen. So it should not come as a surprise to you that the espresso machine and grinder were the first appliances that were pulled out of their boxes after I moved…..

There’s just something about kicking back on the couch and savoring all of that chocolaty, coffee goodness first thing in the morning! And since I am on a baking kick, I thought now would be the perfect time to turn my favorite morning treat into delicious Mocha Chip Muffins…..

Hey wait, those look different!! Why yes they do observant ones. 😉 When I moved, I left all of my food behind. I didn’t think dragging perishable items 2,000 miles in 115 degree temperatures would be the best idea. Luckily for me, a new King Arthur’s Flour catalog arrived the day I left Iowa…so it was time to restock the pantry, LOL. One of the items that caught my eye, was the Cafe’ Au Lait Sugar…..

Definitely need to try that. So I made my muffins…..after making my mocha of course….and made an extra double shot of espresso…..

A double shot of espresso is 3 ounces…we need 2 ounces for this recipe. If you do not have an espresso machine, {I have this one} you can ask your local coffee shop for espresso to go. 🙂

In a large bowl, whisk together espresso, buttermilk, oil, eggs, and extract…..

Add the flour, sugars, cocoa powder, baking soda, baking powder, espresso powder, and salt. Whisk to combine…..

Stir in the chocolate chips. Fill 18 muffins liners about 3/4’s full…..

Sprinkle with decorative sugar if desired, and bake in a preheated 375 degree oven for 20 to 25 minutes…..

The cafe’ au lait sugar added a nice little crunch to the top of my muffins. All in all, it is the perfect way to start the day. 🙂

I am actually quite impressed with how this oven bakes, much better temperature control than my last oven! Now if I can learn how to cook with an electric cook top {I have always used gas}, I might get some regular recipes on here again, LOL….baby steps, right?

In other news, I finally got my pots and pans unpacked and hung up on the wall {{insert happy dance}}

I haven’t decided yet if I want to put a tutorial up on this blog, or turn Caffeine and Curls into a DIY/lifestyle/design blog? What do you think?

Enjoy!!

Print recipe

Serves	18 muffins
Prep time	10 minutes
Cook time	20 minutes
Total time	30 minutes
Meal type	Breakfast, Snack

Moist and delicious Mocha Chip Muffins loaded with chocolate chips and espresso make the perfect morning treat.

Ingredients

1/4 cup espresso
1/2 cup buttermilk (cashew milk + 1/2 teaspoon vinegar)
1/2 cup safflower oil (or canola)
2 Large eggs
1 teaspoon pure vanilla extract
1 3/4 cup unbleached, all-purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
3 Tablespoons unsweetened cocoa powder
1 Tablespoon espresso powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
1 1/2 Cups chocolate chips (I used Ghirardelli bittersweet)
KAF cafe' au lait sugar (optional)

Directions


Preheat oven to 375 degrees.

In a large bowl, whisk together espresso, buttermilk, oil, eggs, and extract.

Add the flour, sugars, cocoa powder, baking soda, baking powder, espresso powder, and salt. Whisk to combine.

Stir in the chocolate chips.

Fill 18 muffins liners about 3/4's full.

Bake for 20 to 25 minutes, until a toothpick comes out clean when inserted into the center of the muffin.

Cool on a wire cooling rack.

Note

Espresso - you will need 2 ounces of espresso for this recipe. A double shot is 3 ounces. If you do not have an espresso machine, you can purchase it at your local coffee shop or use double strength coffee. If all else fails, mix 1 Tablespoon of espresso powder with 1/4 cup of hot water and allow to dissolve before using.

This recipe will be partying at these link parties!