I made these large muffins these other day on a whim. I ended up with four, but if I had split the batter up more, I would have yielded anywhere from 6-10 depending on the muffin tin size I had on-hand to use.

These muffins have an oatmeal mix base, but I assure you, you can’t taste the oats or even detect their texture. What you will think you’re eating instead is a brownie. And you might (should) want to eat it with a fork. The chocolate tends to colour your fingers. In the best possible way, of course. 😀

Tuxedo Muffins:
1/4 C (225g) Muffin Mix (of choice)
1/8 C (110g) Coco Powder
3 Tbsp Instant Espresso Powder *
1 Egg
3 Tbsp Veg Oil
1/2 tea Vanilla Extract
1/4 C White Chocolate Chips (reserve some to top muffins before baking)
1/2 C Chocolate Chips (milk or dark)
Enough Water to moisten the batter enough to scoop into the liners

Whisk all of the dry goods together before dropping in all of the wet ingredients. Fold the wet ingredients in to combine in one go, and then stop. Don’t overmix. Scoop it all into your liners and bake the muffins at 425* for 10-15 mins before dropping the heat down to 350*F for 20 mins. (This timing is for the large muffins)

The muffins are done when the top don’t feel soft and moist anymore. If you want to temp the middle with a probe, they will be fully cooked at around 190-200*F.

I hope you love there coffee cafe muffins as much as I do. I’m in love with them. *swoon*

* If you don’t have instant espresso powder, you can use a mix of 3 tbsp hot water + 2 tbsp Nescafe instant coffee grinds mixed together like a slurry, which is what I did when I made these muffins the other night.