Almond Mocha Mini Muffins Recipes

CAFE MOCHA MINI MUFFINS

Steps:

• In a small bowl, dissolve coffee granules in water. Stir in the oats; set aside. In another bowl, cream butter and sugars. Beat in egg yolk, vanilla and oat mixture. Combine the flour, cocoa, baking powder, baking soda and salt; add to oat mixture just until moistened. Stir in 1/3 cup chocolate chips., Fill foil- or paper-lined miniature muffin cups three-fourths full. Sprinkle with remaining chips. Bake at 350° for 12-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

ALMOND-MOCHA MUFFINS

Steps:

• Heat oven to 400°F. Grease or spray bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
• In medium bowl, mix flour, cocoa, baking powder and salt; set aside. In large bowl, beat brown sugar, milk, oil, coffee and egg with fork or wire whisk. Stir in flour mixture just until flour is moistened. Stir in chocolate chips and almonds. Divide batter evenly among muffin cups.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove muffins from pan to cooling rack. Cool 15 minutes.
• In small microwavable bowl, microwave glaze ingredients uncovered on High about 45 seconds, stirring every 15 seconds, until chips can be stirred smooth. Drizzle over muffins.

VEGAN MOCHA ALMOND MUFFINS

Steps:

• Preheat oven to 325°F
• Prepare muffin tins with cooking spray or paper liners.
• In a large bowl, combine flour, cocoa, baking powder, baking soda, and salt.
• In a small bowl, mix coffee, syrup, oil, vinegar, and almond extract.
• Add wet ingredients to dry and stir until completely blended.
• Add chocolate chips, if desired.
• Spoon batter into prepared muffin tins. Top with almonds.
• Bake for 20 minutes, or until the tops are raised and spring back when touched.
• Let cool for 10 minutes, remove from pan, and sprinkle with powdered sugar.

MOCHA MUFFINS

Steps:

• Preheat oven to 400F; in a 12-cup muffin pan, place paper liners in 10 cups and set aside.
• In a small bowl, dissolve instant coffee in hot water.
• In a large bowl, crack egg and whisk; stir in oil, milk, vanilla, and coffee mixture; combine well.
• In an another small bowl, combine dry ingredients.
• Gently fold dry ingredients into coffee mixture, just until mixed; do not overbeat.
• Spoon batter into the 10 paper liners and decorate the top of each muffin with a few chopped almonds, if desired.
• In the two unused muffin pans, place some water so they won't burn.
• Place in preheated oven and bake for 25 minutes.
• Remove from pan and cool on rack.

ALMOND MOCHA MINI-MUFFINS

Steps:

• Preheat oven to 350°. Grease 4 mini-muffin pans (48 muffins total). Melt butter in microwave (2-3 minutes on 50% power, depending on oven). Stir in chocolate until melted (microwave additional :30 second increments at 50% power if necessary). Stir in chili powder, espresso powder and salt. Beat eggs, and then add sugar and molasses. Beat well. Stir in vanilla and amaretto. Fold in chocolate mixture, then mix in almonds and cocoa powder. Fold in mini-chips. Divide among mini-muffin cups. Bake 15-18 minutes. Dust tops with powdered sugar if desired.

ALMOND MOCHA COFFEE

Steps:

• Whip heavy cream and 2 t of almond syrup in a small bowl with an electric mixer on low speed. After cream begins to thicken beat on high speed til its as thick as you like it. Refrigerate until you are ready to use it.
• Pour milk in a medium microwave safe bowl. Heat on high heat for 1 to 1/2 minutes or until hot but not boiling. Whisk until foamy. Set aside.
• Pour 2 tablespoons of almond syrup and 1 tablespoon of chocolate syrup into the bottom of each of 2 coffee cups. Microwave just long enough to warm syrups (about 20 seconds on high). Stir 1/4 cup hot coffee into each cup. Add steamed milk up to the top and the then garnish with almond whipped cream, nuts and cherries.