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Cooking with my Air Fryer | Mocha Muffins.

Afternoons have become relatively cooler now that we're entering the rainy season. Compared to the past few weeks when afternoons would be extremely hot and humid, today's drizzly weather was just right for baking. 

My son had been requesting for Mocha Muffins since last week, and today, I finally had the chance to whip up a batch for our midday snack. Goes perfectly well with a cup of coffee (or tea) while watching K-dramas or Trese on Netflix

Sharing with you the recipe, because I know some of you have been missing my air fryer recipe posts and have been wondering I've been doing with my air fryer lately. Well, my air fryer is now officially a year old - very much used, well-loved, and still one of my best buys during this pandemic. :)

Mocha Muffins

1 1/2 cup all-purpose flour
1 tbsp cocoa powder
1 tbsp instant coffee powder
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter
3/4 cup sugar
2 whole eggs (cool, straight from the fridge)
3/4 cup all-purpose cream
1/2 cup chocolate chips

1. Preheat air fryer to 170° Celsius.
2. In a bowl, sift the flour, cocoa powder, coffee powder, baking powder, and salt. (You may choose not to add salt if you are using salted butter.)
3. Add the chocolate chips to the dry ingredients and mix well.
4. Mix the butter and sugar in another bowl and with a hand mixer or stand mixer, beat in low speed until fluffy. (You can mix by hand, but make sure that the butter is at room temperature.) 

Muffin time once again! :)

5. Add the eggs to the mixture one at a time, and beat until the eggs are no longer visible.
6. Add half of the dry ingredients to the mixture and the all-purpose cream, mix at low speed.
7. Add the remaining half of the dry ingredients and continue to mix until everything is well-combined. 
8. Put your mixer at high speed for 5-10 seconds to make sure the mixture is creamy and has a refined texture.
9. Using an ice cream scoop, fill your paper-lined muffin tin cups with the batter and top with more chocolate chips.

Super moist Mocha Muffins! 

10. Bake at 170° Celsius for 20-25 minutes, or until a toothpick inserted comes out clean.
11. Let cool for five minutes before moving them to a wire rack to cool completely.

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