12 Reviews of Mocha Muffins

From: wildheart

On Apr 29, 2002

I've always wanted a muffin that TASTES like those famous, 600 calorie muffins, that I could make at home....for less...for less calories. This made 10 muffins in my pans, and next time I will probably substitute all coffee for the liquid. I also added 1 teaspoon imitation almond extract to this; my daughter is allergic to nuts but we love the taste. Thanks for this one!

From: adams.wifey

On Sep 29, 2007

wow - fantastic muffins! i doubled the coffee & the cocoa and added almond extract. i also put 5 chocolate chips on the top of each muffin with the almonds. great recipe lennie!

From: L #2

On May 27, 2003

These were really good! They are just perfect to bring to work for a late morning snack. My first batch seemed to turn a little dry and tough, but I think it's because I over mixed the batter, so be careful. Also, I only had to bake them in my oven for just under 20 minutes.

From: Mae Xenchezka

On Jun 5, 2003

I made them in mini muffin trays- batter was enough to make 38 mini muffins. I used 3 tsp of coffee powder and 3 tbsp of cocoa. I also dropped a few choc chips into each cup before putting it into the oven to bake. Like Lesley, my Tefal electric oven needed less than 25mins to bake. The first batch following the recipe time given came out with a crusty top and rather dry and "hollowish" muffins but following batches with time re-adjusted came out much better. thanks for the recipe.

From: Marg (CaymanDesigns)

On Sep 5, 2005

These muffins are a feast for the eyes as well as the taste buds! They turned out light and nicely domed, which the sprinkling of sliced almonds only enhanced. We didn't feel the coffee flavor was very pronounced so next time I will double the amount. I also think it would be nice to use almond extract instead of the vanilla to make that flavor more noticable. Over all, a very enjoyable muffin! Thanks for sharing it Lennie!

From: le corbusier

On Oct 22, 2003

my muffins were kind of rubbery. not dry, just ...elastic (?). I think if I ever learn how to make a mocha topping, I will give this recipe another try. Thank you

From: Sueie

On Sep 9, 2002

A nice muffin, not too sweet. I topped it with a mocha glaze.

From: Chef #437200

On Mar 25, 2007

I made these using splenda and substituted applesauce for the oil. I'll make these again and probably add a bit more coffee. Thanks for a great recipe.

From: checka101

On Sep 16, 2008

easy recipe to follow. this is my first time to make a mocha muffin. but this came out not quite mocha tasting muffin. but it was good. just need a little more taste. i also doubled the coffee and choco ingredient. i also advice others to bake for 20 min or less.

From: WriterNat

On Feb 12, 2008

Great recipe!! My modifications: I mixed in about 1/4 cup chocolate chips and made 6 really large muffins instead of 10, because that's the kind of muffin tin I have. I also baked these at 350 instead of 450 — that seemed like a typo to me, as all the muffin recipes I have call for 350. Turned out just fine at 350 for 20 minutes in my convection oven. Yummy!! I'll make these again.