Mocha Walnut Muffins

Saturday, September 10, 2016

Easy, peasy, love this recipe. Hey ... that rhymes ;)

I kid you not, I made this recipe three times in the last 10 days! Yep! My husband had a few get-togethers and I don't know how much he's marketed my blog and my baking, but I'm getting requests for baked goods in his meetings. I suppose I should be flattered.

So I'm thinking about something sweet, of course. And something chocolate, because as we know, chocolate is universally loved. And something easy, peasy, and isn't going to kill me and turn me off all future requests for baked goods.

Not just chocolate, but with a hint of coffee. Don't we all expect coffee in meetings? Nice, but why stop there? How about walnuts, because everyone loves a little crunch. Sure I could make a chocolate muffin, but why? And so Mocha Walnut Muffins were the answer. 2 bowls, no appliances and not much elbow grease required. Even better!

Once I made it for tea time, it came out of the oven 5 measly minutes before he drove up to collect it. Hey ... I'm not lounging around doing nothing the whole day too. I actually have a day job. Then he requested it for a breakfast meeting, it was ready at midnight, and maybe the kids took their cut as they were burning the midnight oil. Then for the third time, another after work event, where these babies actually became the dessert. I think I whipped up about 120 of them! No kidding.

So yes, tried and tested, with a few variations of them: with and without walnuts, hemp hearts on top, toffee chips in addition to chopped chocolate. And all of them a resounding success. These beauties held up. Everyone loved it ... at least, that's what the husband said ;)

This recipe makes 24 medium sized muffins, and is easily customizable.

4 eggs, at room temperature
240 ml (1 cup) buttermilk, at room temperature
240 ml (1 cup) vegetable oil
120 ml (1/2 cup) freshly brewed black coffee, cooled to room temperature

240 g (2 cups) all purpose flour
180 g (1-1/2 cups) whole wheat flour
50 g (1/2 cup) Dutch processed cocoa
750 g (3-3/4 cup) packed light brown sugar
1 tsp baking powder
2 tsp baking soda
1/2 tsp salt
125 g (1 cup) chopped toasted walnuts
350 g (2 cups) chopped 72% dark chocolate (or bittersweet chocolate chips)

1. Preheat the oven to 175C or 350F. Line 2 muffin pans with paper cups.
2. In a medium bowl, whisk together the wet ingredients: eggs, buttermilk, vegetable oil, and the cooled black coffee.
3. In a large bowl, whisk together the dry ingredients: all purpose flour, whole wheat flour, cocoa, light brown sugar, baking powder, baking soda, and salt.
4. Fold the wet ingredients into the dry ingredients, mixing until just combined.
5. Add the chopped walnuts and the chopped chocolate, folding it in briefly.
6. Fill the muffin cases up to 3/4 full and bake for 20-25 minutes until a skewer inserted in the centre of the muffin comes out clean.
7. Cool them in the pan for 5-8 minutes before removing them from the muffin pan to cool completely.

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