I have been wanting to make this Mocha Chocolate Chip Muffin recipe for a while now. I have been looking for a reason to use my little instant coffee starbucks packets before they expire, and not to mention I LOVE chocolate chip muffins. Since my hubby started his CHRISTmas break from work, I thought it would be a perfect time to make them. This way I won’t be stuck with them in the house all day long without supervision. Baked goods tend to disapear quite rapidly when left in my care 🙂 He and I both thought they were mighty tasty! E suggested that next time I put some icing on them and disguise them as cupcakes, which you very well could do. They would be delicious either way you present them! Now let me warn you, these little babies are RICH. They basically taste like a semi-sweet chocolate bar, which is why they only lasted two days in my house! YUM!
This recipe is from the amazing cookbook Vegan With a Vengeance by Isa Chandra Moscowitz, but I actually found it on The Second Lunch blog. You should check out the site.
Vegan Mocha Chocolate Chip Muffins
from the cook book ‘Vegan With a Vengeance‘
by Isa Chandra Moscowitz
Ingredients:
1 1/2 cups all purpose flour
3/4 cups sugar
1/4 cup cocoa powder
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons instant coffee powder (or 2 Via Starbucks Packets*)
1 cup soy milk
1/2 cup canola oil
3 tablespoons soy yogurt*
1 teaspoon vanilla extract
1/2 cup chocolate chips (I added a little more hee hee)
Directions:
(Makes 12 muffins)
1. Preheat the oven to 375 degrees. Line tin with cupcake liners.
2. Sift together dry ingredients separately : flour, sugar, cocoa powder, baking powder, and salt. Then add the instant coffee powder or in my case Starbucks Via Packets.
3. In a separate bowl, whisk together wet ingredients : soy milk, oil, yogurt, and vanilla. Pour the wet ingredients into the dry, and whisk until moistened. Mix in the chocolate chips.
4. Fill the muffin cups three-quarters full. Bake 18 to 20 minutes, or until a toothpick or knife inserted into the center of one comes out clean.
**SIDE NOTE: If you don’t have instant coffee, you can just add more cocoa powder and make it extra chocolately. Also if you want to make regular muffins (not vegan) just use regular milk instead of soy and an egg instead of the soy yogurt.
Enjoy
I used two medium roast packets because that is what I had.
If you try a different flavor I would love to
hear how they turn out. I think I will
use a stronger blend next time.
Ready to bake up some delicious
chocolately goodness!
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