Breakfast, Dessert
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Chocolate-Coffee Chocolate Chip Muffins

Chocolate-Coffee Chocolate Chip Muffins

I am not a morning person :)  I think a lot of people can relate to this, and if you can’t… we might not get along.  In all seriousness, mornings are not particularly enjoyable for me.  It definitely takes a while for me to wake up and feel alert.  I’m also not a coffee drinker, except the very occasional Java Chip Frappucino I have from Starbucks which my husband says is “not REAL coffee anyway”.  I like tea with milk and sugar.  So that basically means, I’m extremely sluggish in the mornings.  Aside from that, I really struggle with eating breakfast.  I just have no interest in food when I wake up and only want my cup of tea.

Ok maybe that’s a lie.  I do have interest in food when I wake up, but only if it’s unhealthy, already prepared & loaded with sugar i.e. donuts, cookies etc.  For this reason I basically chose no breakfast vs. bad breakfast.  In lieu of a lacking healthy breakfast regimen, I have started making breakfast smoothies which we take to work and drink.  The benefit of that is I still get to drink my tea when I wake up and when I get to work my hunger kicks in which the smoothie helps with.  Not to mention that’s how I get my intake of fruits and some veggies.  But I still feel like having something solid when I wake up is necessary so that my energy levels go up faster and I absorb all my morning vitamins.  The trick is: it has to be something tasty, but not as terrible as a donut.  

After some research I found a couple of great recipes that are relatively healthy without cutting out the tasty factor.  This week I decided to try my hand at some chocolate muffins I found on the Sally’s Baking Addiction blog!  I put a little spin on it because I didn’t have cocoa powder and I thought maybe adding some coffee would be awesome.  My mom used to make legit delicious coffee-chocolate cakes when I was younger and I was inspired to add some coffee to these muffins as well.  The end result, was phenomenal.  These muffins were perfectly light, moist and delicious!  Oh and guess what, I successfully enjoyed one with my morning tea today and craved more (and resisted of course)!

Chocolate-Coffee Chocolate Chip Muffins
Yields 12
Print
Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Ingredients
  1. 3/4 cup unsweetened applesauce
  2. 1/2 cup coconut palm sugar
  3. 1/4 cup honey
  4. 1 large egg
  5. 3/4 cup plain greek yogurt
  6. 2 tsp vanilla extract
  7. 1/2 cup all-purpose flour
  8. 1/2 cup whole wheat flour
  9. 1/4 cup semi-sweet chocolate chips, ground to a moist powder
  10. 1/8 cup coffee beans, ground to a fine powder (or instant coffee powder)
  11. 1/2 teaspoon salt
  12. 1 tsp baking soda
  13. 1 tsp baking powder
  14. Handful of semi-sweet chocolate chips to sprinkle on top of muffins
Instructions
  1. Preheat oven to 425°F Degrees, grease a 12 muffin pan and set aside
  2. In a large bowl mix the applesauce, sugar, honey, egg, yogurt and vanilla extract. Whisk well until the texture is smooth without any lumps.
  3. Whisk in the flours, ground up chocolate, coffee powder, salt, baking soda and baking powder. Mix until there are no clumps, but don't overmix.
  4. Pour the batter into the muffin pan, try to keep the levels even to ensure even baking.
  5. Add the desired amount of chocolate chips on top of the batter in each muffin cup.
  6. Bake for 5 minutes, then reduce oven temperature to 375°F and bake for 13-15 minutes.
  7. Insert a toothpick or a knife into the center of a muffin to check to see if the muffin is cooked (if you see uncooked batter, leave in the oven for an extra couple minutes and check again for doneness).
  8. If done, remove pan from oven and cool for 3 minutes. Then remove muffins and cool on a wire rack for 10 minutes. Serve immediately or store for future consumption!
Notes
  1. These muffins are very moist and light, so don't worry if they don't feel heavy like store-bought muffins!
  2. To store these muffins, I used my tupper ware boxes. I lined the bottom of the boxes with a paper towel and after placing muffins in side by side, I lined the top with paper towels as well before putting an air-tight lid on. The paper towels ensure the muffins don't dry out. They stay fresh for 5 days at room temperature, 7 days in the fridge and 3 months in the freezer.
Adapted from Sally's Baking Addiction
The Full-time Foodie http://thefulltimefoodie.com/

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