Best 6 Almond Mocha Mini Muffins Recipes
Indulge in a symphony of flavors with our delectable almond mocha mini muffins, a delightful treat that tantalizes your taste buds with every bite. These bite-sized morsels are a harmonious blend of rich coffee, nutty almond, and a hint of chocolate, all enveloped in a tender, moist muffin. Each muffin is a delightful journey of textures and flavors, making them perfect for your morning coffee, afternoon tea, or as a delightful dessert. With our easy-to-follow recipes, you can create these almond mocha mini muffins in the comfort of your own kitchen, filling your home with the enticing aroma of freshly baked goods. These mini muffins are not only a treat for your taste buds but also a visual delight, adorned with chocolate chips and a sprinkle of chopped almonds. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you craving for more.
Here are our top 6 tried and tested recipes!
CAFE MOCHA MINI MUFFINS
Cafe Mocha Mini Muffins are a good choice, assures Tina Sawchuk of Ardmore, Alberta. "These mini muffins freeze will, so it's always easy to keep some on hand," she says. "And they're just the right size for snacking."
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 81 calories, Fat 4g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 53mg sodium, Carbohydrate 12g carbohydrate, Fiber 1g fiber), Protein 1g protein.
VEGAN MOCHA ALMOND MUFFINS
From the Delicious Living magazine. Haven't tried yet, but their muffins have been good. Recipe states: For extra flavor and fiber, add a cup of grated carrots, mashed banana, or whole raspberries.
Provided by WI Cheesehead
Categories Quick Breads
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 150.1, Fat 9, SaturatedFat 0.9, Sodium 159.4, Carbohydrate 16.1, Fiber 3.9, Sugar 0.5, Protein 4.3
ALMOND PEACH MUFFINS
Meet the Cook: If you're looking for a good "brown bag treat", try these. I also make them for breakfast and at-home snacks. Usually, I'll bake a double batch so we can eat some hot from the oven and pop the others in the refrigerator to heat later. My husband and I have a son who's 4 and a baby daughter who's 9 months. -Robin Henry, Sugar Land, Texas
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, salt and baking soda. In another bowl, beat the eggs, oil and extracts; stir into dry ingredients just until moistened. Fold in peaches and almonds. Fill greased or paper-lined muffin cups three-fourths full. , Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 253 calories, Fat 13g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 211mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
ALMOND PEACH MUFFINS
These were entered into a taste of home muffin contest, by Robin Henry. This recipe was in the top 12! I think it sounds absolutely amazing!! Yummy stuff!
Provided by Courtly
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine flour, sugar, salt and baking soda.
- In another bowl, beat eggs, oil and extracts; stir into dry ingredients just until moistened. Fold in peaches and almonds.
- Fill greased or paper-lined muffin cups three-fourths full. Bake at 375 for 20-25 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 254.7, Fat 13.1, SaturatedFat 1.7, Cholesterol 31, Sodium 229.6, Carbohydrate 31.4, Fiber 1.3, Sugar 18.4, Protein 4
PUMPKIN ALMOND MINI MUFFINS
If you enjoy pumpkin, you will love these mini muffins. Perfect for popping in your mouth and just the right size for kids!
Provided by Sabrina Sperry
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 35m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray or line with paper liners.
- Whisk flour, baking soda, cinnamon, baking powder, salt, ginger, cloves, and allspice together in a bowl. Beat white sugar, brown sugar, eggs, and vanilla extract together in a separate bowl using an electric mixer until well blended; beat in pumpkin and coconut oil until just combined.
- Stir flour mixture into pumpkin mixture until batter is well mixed. Pour batter into the prepared muffin cups, filling 1/4-inch from the top; sprinkle with almond slices.
- Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, about 11 minutes. Cool muffins in the pans for 2 minutes before transferring to a wire rack. Cool muffins for 5 minutes on rack; sift confectioners' sugar over muffins.
Nutrition Facts : Calories 311.9 calories, Carbohydrate 37.7 g, Cholesterol 62 mg, Fat 16.9 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 13.1 g, Sodium 284.1 mg, Sugar 24.4 g
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.
Tips:
- Make sure your butter and buttermilk are at room temperature before you start baking. This will help your muffins rise properly.
- Don't overmix your batter. Overmixing can make your muffins tough.
- Fill your muffin cups only about 2/3 full. This will allow your muffins to rise without overflowing.
- Bake your muffins in a preheated oven. This will help them rise evenly.
- Don't overbake your muffins. Overbaking can make them dry and crumbly.
- Let your muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
These almond mocha mini muffins are a delicious and easy-to-make treat that are perfect for any occasion. They are moist, fluffy, and full of almond and chocolate flavor. With a few simple tips, you can make these muffins perfectly every time. So next time you're looking for a sweet treat, give these almond mocha mini muffins a try!
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