Chocolate Mocha Muffins with Reese's Peanut Butter Chips

11:39 AM

I love a cup of coffee in the morning with a chocolate muffin.  They just seem to go together. Coffee with chocolate gives me that extra boost of energy I need to get moving.  I usually eat half of the muffin for breakfast and then finish the rest for a quick afternoon snack.  

Mocha added to a recipe means coffee of some sort.   If I have coffee leftover in a pot from our morning coffee, I just pour it in a jar and place it in the refrigerator.  Then, I have it available for recipes I might make later that week.  It will store in the refrigerator up to a week.  

The coffee flavor should be subtle. It should enhance the flavor of the chocolate and not overpower added ingredients. Chocolate Mocha Muffins with Reese's Peanut Butter Chips is one example of using coffee with chocolate.  

So, if you are craving a little chocolate with your coffee during the holidays, try these Chocolate Mocha Muffins with Reese's Peanut Butter Chips. 

You will love them.  They are soft and moist with just the right amount of peanut butter yumminess.

Mocha Muffins are great for any occasion.  If you are looking for a holiday brunch idea, I know your family and friends would love for you to make these delicious muffins.  I hope you get to try them real soon.  Enjoy!

Chocolate Mocha Muffins with Reese's Peanut Butter Chips

    1/2 cup butter
    1/3 cup brown sugar
    1/3 cup granulated sugar
    1 large egg
    2 teaspoons vanilla extract
    2/3 cup sour cream
    1/3 cup milk
    1/3 cup of brewed coffee
    2 teaspoons baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/2 cup cocoa powder
    2 cups plain all-purpose flour
    2 cups Reese's Peanut Butter Chips (divided-1½ cups for the recipe and ½ cup for the topping)
    1/4 cup coarse sugar (optional)
Preheat oven 400 degrees F.  Line muffin tin with paper liners; set aside. In the bowl of an electric stand mixer, cream butter, brown sugar and granulated sugar until fluffy.  Add egg, vanilla and sour cream; beat until creamy.

Sift baking powder, baking soda, salt, cocoa, and flour together.  Combine milk and coffee in 1 cup measuring cup.

While beating on SLOW, alternate adding dry ingredients and coffee mixture to the butter/sugar mixture.  DO NOT over beat.  

Fold 1 1/2 cups peanut butter chips by hand into the batter, being careful not to over beat. 

Scoop the batter into lined muffin tins.  Use the reserved peanut butter chips to spread a few chips on top of each muffin. Sprinkle tops with coarse sugar.

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Kay Little
Kay Little

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