Chocolate coffee muffins are those soft, moist, fluffy pieces of deliciousness, where your taste buds swims in the sea of dark chocolate while the sharp coffee flavor act as a perfect mediator bringing all the ingredients together.
When I am having my morning coffee or my evening tea I like coupling it with some small chocolate chip cookies or some muffins. I choose muffins over cupcake since they are savory and I like the kick of coffee in the morning. Also, check out these Double Chocolate Muffins
Chocolate Coffee Muffins
Coffee and Chocolate give that dark brown chocolaty color which makes everything looks better. I love chocolates. And, that sight of beating the chocolate along with coffee when the color slowly transitions from light brown to dark brown makes me fall in love with it even more. When I look at dark chocolate, I find it so honest, so pure, so dark that sometimes I really feel what it would be like to be like a piece of dark chocolate. It's like being yourself!
While baking I generally incline towards dark chocolate since it gives my desserts and snacks a fresh look. Have you ever tried to play with chocolate? I wonder what it would feel like to do that!
Anyhoo, I know I have been digressing a lot. You are here for the recipe. So, let me tell you how I made my Chocolate Coffee Muffins.
How I made my Chocolate Coffee Muffins
Making muffins is probably not the easiest thing in the world - (but coating these strawberries in chocolate and making Chocolate Strawberry Carrots certainly was) but it's not that hard either. It's just like making any other dessert. The only difference I observed was the ratio of sugar and flour. For a Cupcake, we use more sugar than we use for a muffin. (But, that's just me! You are free to do as you wish)
So, to make these muffins, the first thing I did was blend the wet ingredients. Here the wet ingredients were - brown sugar, thick Greek yogurt (since I hate eggs), vinegar and softened butter. I made sure not whipping it too much. Just enough. (I haven't used Vanilla extract, but you can use it if you want)
The second step is to blend the Dry Ingredients. Here my dry ingredients were - Refined flour, cocoa powder, baking powder, some espresso coffee and a pinch of salt (just to enhance the flavors)
The third step is to mix your wet ingredients with the dry ingredients and finally give it a nice mix. (Please don't over mix or else your muffins will become hard. And, I really don't want that to happen after you've invested so much)
Lastly, I used a 10*7 inch muffin tray. I greased it with oil and (I didn't use cupcake liner since I ran out of them) placed heaped teaspoons of batter into each slot. While pouring the batter, I made sure to make it heaped. And, the more the batter, the cuter the muffin looked.
Finally, I had preheated my oven to 428F or 220C and allowed my muffins to bake at that temperature for just five minutes. After five minutes I took them out, reduced the temperature by 100C and preheated it to 248F or 120C. Now, I allowed my muffins to bake in that temperature for another five minutes. God, they looked adorable when they came out!
So, that's how I made my Chocolate Coffee Muffins. It has everything that I like. It wasn't that sweet and was just the way I wanted it to be. Look below for the detailed step by step instructions.
Chocolate Coffee Muffins
- 2 cup Refined Flour
- 2 teaspoon Baking Soda
- 1/4 cup Cocoa Powder
- 1 teaspoon Coffee
- 1 pinch Salt
- 1/4 cup Brown Sugar
- 2 tablespoon Greek Yoghurt
- 1 teaspoon Vinegar
- 1/4 cup Butter
Mix the Dry Ingredients
- Mix Refined Flour, Baking Powder, Coffee, and Cocoa Powder. Also, add a pinch of salt to balance the flavors.
Mix the Wet Ingredients
- Mix a cup of Brown Sugar with 2 teaspoon of Greek Yogurt, a teaspoon of Vinegar and a Cup of Butter (at room temperature)
Mix the Dry and Wet Ingredients Together
- Do not overmix the batter. Just whisk it until you get a lumpy mixture. Your Mixture should not have consistency as that of a Cake batter. It should be lumpy.
Now, Let's Get Baking
- Pre Heat the Oven to 428 F (220 C) and bake your Muffins for 10 Minutes. After 5 Minutes reduce the temperature by 100 degrees and bake for the rest of 5 minutes.