This is the ultimate breakfast of champions for all my coffee and chocolate fans! I'm enjoying them with a cup of coffee.
Yesterday morning was fairly disastrous as I tried to make pumpkin scones. I had taken two recipes and tried to combine them throwing off the balance of liquids to dry ingredients. The batter became very mushy and I wasn't able to mold it into scones. As I added more and more flour, the based seemed doughy and (low and behold) the scones tasted like cardboard. They were extremely dense and I could gag thinking about eating them. Kind of wish I took pictures, both of the scones and me eating them!
So, this morning I wanted to make muffins. let's see...no pumpkin puree, no oatmeal, no frozen blueberries or strawberries, not much for a healthy breakfast. But then, I found coffee and chocolate and decided, "There must be a breakfast muffin that can use these ingredients."
I found two recipes from the New England Bed and Breakfast that I combined for one delicious treat. I wasn't sure how a coffee muffin would taste with coffee, but with the subtle chocolate tones and the walnut sweetness, these really are wonderful. The combination of flavors might remind you of that Mexican flavor of chocolate, coffee and cinnamon.
This morning, I was also in the mood for muffin tops, so I made both muffins and tops. I love the sugary toppings but I know a few of the others in my house actually like to finish the bottom portion of the muffin, so two styles for two tastes.
Looking forward to one more muffin top with my second cup of coffee...these really are addicting!
Ingredients:
1 1/2 sticks of butter (3/4 cup), softened
1 1/3 cups of sugar
1 teaspoon of kosher salt
1 teaspoon of baking powder
3 1/4 cup of unsifted all-purpose flour
2 tablespoons of cocoa powder
2 teaspoons of vanilla extract
2 large egg
1/4 cup of instant coffee granules
1/4 cup of Godiva liquor or Kahlua (if not, an a 1/4 cup of brewed coffee)
1/2 cup milk
1 cup of mini chocolate chips
Streusel Topping
1/2 cup of dark or light brown sugar, packed
1/2 cup of chopped walnuts
2 tablespoons of better, melted
1/2 teaspoon of cinnamon
2 tablespoons of flour
Mix all ingredients in a small bowl to a crumb consistency.
Preparation:
Heat oven to 350 degrees.
1. Place coffee granules, vanilla and liquor (or brewed coffee) in a bowl and stir until the granules are dissolved. Put aside.
2. Mix flour, salt, baking powder and cocoa powder together in a medium sized bowl. Put aside.
3. In a large bowl, cream butter and sugar (with beater on medium speed) until light and fluffy. Beat in eggs and coffee mixture until blended.
4. Add flour mixture to butter mixture alternately with milk, beating just until combined. Fold in chocolate chips. Divide batter among muffin pan tins. Mix streusel according to directions. Gently press the streusel into the top of each muffin.
5. Bake 15-20 minutes or until centers spring back when lightly pressed. This will make between 18-24 muffins.
6. Enjoy warm with a delicious cup of coffee or hot chocolate.
Adapted from New England Bed and Breakfast Cookbook.