Mocha Muffins

Mocha Muffins

15 muffins
  • Preparation time: 25 minutes
  • Cooking time: 25–30 minutes
  • Ingredients
  • 285 g (10 oz) plain flour/all-purpose flour (2¼ cups less 1 tbsp)
  • 1 tsp bicarbonate of soda/baking soda
  • ½ tsp salt
  • 140 g (5 oz) butter (⅔ cup)
  • 200 g (7 oz) caster/superfine sugar (1 cup less 1 tbsp)
  • 2 tbsp very strong black coffee or coffee extract.
  • 1 egg, large (U.K.)/extra large (N.A.)
  • 284 ml carton buttermilk (1¼ cups less 1 tbsp)
  • 200 g (7 oz) chocolate chips (1¼ cups)
  • demerara sugar for sprinkling

Equipment

  • You will also need 2 muffin pans and 15 paper muffin cases.
  • Method
  • Preheat the oven to 180°C (350°F) (gas 4).
  • Beat butter, caster sugar, and coffee together until very light and fluffy, about 2 minutes.
  • Beat in the egg.
  • Now sift the flour, soda, and salt into a separate bowl.
  • Then fold a third of the flour into the creamed mixture.
  • Follow by adding a third of the buttermilk.
  • Repeat twice more.
  • Finally fold in the chocolate chips until evenly distributed.
  • Divide the mixture between the paper cases and bake for 25–30 minuets, until well risen and firm to the touch.
  • Remove from the oven and sprinkle demerara sugar over the tops.
  • Leave for two minutes and then transfer to a wire rack to cool.
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