Mocha-Macadamia Nut Muffins
Mocha-Macadamia Nut Muffins Photo
Mocha-Macadamia Nut Muffins

YIELD Makes 12 muffins


1‑1/4 cups all-purpose flour
2/3 cup granulated sugar
2‑1/2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2/3 cup buttermilk*
1 egg, beaten
3 tablespoons butter, melted
1 tablespoon instant coffee granules dissolved in 1 tablespoon hot water
3/4 teaspoon vanilla
1/2 cup coarsely chopped macadamia nuts
Powdered sugar (optional)
*Soured fresh milk can be substituted for buttermilk. To sour milk, combine 2 teaspoons lemon juice plus enough milk to equal 2/3 cup. Stir; let stand 5 minutes before using.


  1. Preheat oven to 400°F. Lightly grease 12 standard (2-1/2-inch) muffin cups or line with paper baking cups.
  2. Combine flour, granulated sugar, cocoa, baking soda and salt in large bowl. Combine buttermilk, egg, butter, coffee mixture and vanilla in medium bowl; beat until blended. Stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Stir in macadamia nuts. Spoon batter evenly into prepared muffin cups.
  3. Bake 13 to 17 minutes or until toothpick inserted into centers comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan to wire rack; cool 10 minutes. Sprinkle with powdered sugar, if desired.
Gift Idea
Line a rustic basket with a colorful new placemat or dishtowel. Place the muffins in the basket and wrap the basket with cellophane. Secure the top with a multitude of ribbon and attach a gift tag.
This recipe appears in: Muffins
Serving Size: 1 muffin
Fiber 1 g
Carbohydrate 23 g
Cholesterol 26 mg
Total Fat 8 g
Calories from Fat 42 %
Calories 170
Protein 3 g
Sodium 200 mg
Starch 1-1/2
Fat 1-1/2
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