I made these to take to work. One was for someone who had been fielding the brunt of some upset callers; the rest were for whoever was fast enough to get one. I don’t announce baked goods anymore unless I have TONS.
I found the recipe here, but I had to invent an amount for the baking soda – it’s not in the original ingredients, but the instructions make reference to it. I was nervous, because I knew this is one of the particularly scientific parts of baking, but it seems to have worked out. I also thought I had most of the instant coffee tubes left from having bought them for the mocha brownies, because Matt had said he doesn’t really need them anymore, but I guess he did need them on a couple of occasions, and there was only one left. So they weren’t as mocha-y as they were supposed to be. I was fine with that, but maybe other people would have liked it more with more mocha flavour, I don’t know.
Mocha Chocolate-Chip Muffins
3 cups flour
1 cup sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp cocoa powder
~1 tbsp instant coffee, although the original recipe called for 3, and mine could have definitely used more coffee flavour to be truly called “mocha”
1 1/2 cups plain yogurt (that’s 2 single-serving cups)
8 tbsp – one stick! – butter, melted then cooled
1 1/2 cups chocolate chips
Preheat the oven to 375.
Grease or line a muffin pan. This recipe was supposed to make 12, but I got 4 more out of it, so be prepared.
Whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder in a large bowl.
In another bowl, whisk together yogurt, instant coffee, and eggs until smooth.
Fold the wet ingredients into the dry, using a spatula, until just blended.
Stir in the chocolate chips.
Divide equally among the cups of your muffin pan.
Bake 20 – 25 minutes or until the tops are golden brown and a toothpick comes out with just a couple of crumbs.
Cool in the pan for the first 5 minutes, then take them out and cool the rest of the way on a rack.