Every now and then, I get into the habit of buying a muffin on my way to work in the morning. A large muffin is a wonderful accompaniment to my first cup of coffee of the day and will usually last me all morning. (I'm a picker.) Lately, I've been going for muffins with white chocolate chips in them, so I thought it would be the perfect time to share my recipe for
Mocha White Chocolate Chip Muffins, which I developed after I had to figure out how to use some leftover coffee. Good to the last drop, right?
I hope you enjoy these muffins, and if you haven't already, be sure to enter Taste As You Go's
TAYGA apron giveaway! There are two prizes, so make sure you leave a comment on that blog post before the November 14 deadline!
Printable Recipe
INGREDIENTS
- 2 3/4 cups all-purpose flour
- 3 large eggs
- 1 cup plain yogurt
- 1/4 cup unsweetened applesauce
- 1/2 cup vegetable oil
- 1/2 cup strong coffee, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup Dutch-processed cocoa powder
- 1 cup light brown sugar
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
INSTRUCTIONS
- Preheat oven to 375°F.
- In a large bowl, whisk together eggs, yogurt, applesauce, vegetable oil, coffee, and vanilla.
- In another large bowl, combine flour, cocoa powder, brown sugar, baking powder, baking soda, and salt.
- Stir in white chocolate chips until they are lightly dusted with the dry ingredients.
- Fold the wet ingredients into the dry ingredients, and stir until just combined. Do not over-mix!
- Evenly fill lined muffin tin with 1/4-cup batter in each cup. Bake for 20-25 minutes.
- Cool for 5 minutes in the pan before removing to cool on a wire rack.
If you liked this post, consider subscribing to Taste As You Go’s RSS feed or signing up for email updates so you don’t miss a thing!
Comments