Mocha Muffins

Mocha Muffins

Coffee and Chocolate – how can you go wrong?  These are a good variation on the traditional chocolate muffin, and have a bit of a kick to them which makes them feel a little bit more grown-up.

2 ½ cups self raising flour

½ teaspoon cinnamon

2 tablespoons hazelnut meal

3 tablespoons of instant coffee (my preference is for Moccona, you choose yours though)

1 tablespoon boiling water

1 ¾ cups buttermilk

½ cup light brown sugar or golden caster sugar

3 eggs

150 grams butter, melted

100 grams white chocolate chunks

100 grams dark chocolate chunks

1 teaspoon vanilla extract

1 tablespoon Tia Maria

2 tablespoons grated dark chocolate

1 tablespoon brown sugar (extra)

Pre-heat oven to 200°C

Sift the flour into a large mixing bowl with the cinnamon and the hazelnut meal.

Dissolve the coffee in the water and add to the buttermilk combining well.  Add the eggs and vanilla to the buttermilk mixture then add the butter.  Mix together with the flour and sugar into a rich batter. 

Fold through the chunks of chocolate.

Line a muffin pan with muffin wrappers and spoon in the batter – be generous, a skimpy muffin is very poor form indeed.

Once the muffin pans are filled, combine the additional sugar and grated chocolate with the Tia Maria and add a little to the top of each muffin.

Bake in a hot oven for about 25 minutes or until proud and crisp on the top.

Serve with coffee and a glass of Tia Maria, or with a little cream as a pudding.