- THE SHOP LIST
- seed oil
- baking powder
- vanilla extract
- unsweetened cocoa powder
I’ll start from the beginning, a few months ago, when I saw these muffins on Araba Felice‘s blog… I’m not a choco-maniac, I don’t look at a chocolat bar like I’d look a good-looking man, but something about these muffins stroke me.
Maybe it’s because they’re dark in color and resemble a Guinness Chocolate Cake (that I adore, and I usually make on S. Patrick’s day), maybe it’s because they seemed soft and moist, almost spongy, perfect to immerse in a cup of milk in the morning.
For sure it wasn’t the Starbucks mention, ’cause that bracket talks about me… yes, I never set foot in a Starbucks, if we don’t consider that time in Berlin, when I went there to use the toilette. And, yes, I do the same thing at McDonald’s. Maybe those big corporate food chains have a diuretic effect.. Who knows?
Ok, we’re saying? Yes, I don’t like those brews like frappuccino and so, maybe with choco-mint-cork flavors, so I usually search for a good espresso, but then I swear I’m not going to do that again, ’cause in other Countries usually espresso is a very different thing than in Italy.
So, since I never tasted Starbucks’ muffins, I though that they wouldn’t desappoint me. But now I think that they wouldn’t disappoint me anyway, simply because they are like they seems: soft, moist, perfect for breakfast and not so sweet, ’cause unsweetenet cocoa is the stronger taste (even stronger than coffee, that is just an aftertaste). Oh, well, and they’re easy and quick to make.. Should I add more?!
Starbucks’ chocolate and coffee muffins
- Yield: 12 muffins
- Prep: 5 mins
- Cook: 20 mins
- Ready In: 25 mins
- 1 whole egg
- 50 grams seed oil for me corn oil
- 1 not brimming tsp bicarbonate
- 1 tsp baking powder
- 100 ml american coffee
- 1/2 tsp salt
- vanilla extract
- 175 grams sugar
- 45 grams unsweetened cocoa powder
- 125 grams flour
- 110 grams milk
- powdered sugar optional
- In a bowl mix the egg, oil, salt, vanilla extract, coffee, baking powder and bicarbonate.
- Now add the sugar, cocoa powder, then add flour and milk, alternating these last two.
The batter will be liquid, but it’s normal.
- Don’t over mix the batter and pour it into muffin mold, filling them till 2/3.
- Bake in a 356°F (180°C) preheated oven for about 20 minutes.
- Serve them warm or at room temperature and, if you want, sprinkle them with powdered sugar.
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Before.. and after