Reviewed: Jun. 7, 2008

Ijust made these muffins - and they are very good! I will definately make them again. The only change I made to the recipe was used a heaping tablespoon of the coffee granules, and about 2 tablespoons of water. They have a nice "mocha" flavor, which is not too overpowering. I also used mini chocolate chips, which I think disperse better in muffin recipes than the larger chips. I got 12 regular size muffins, as well as 24 mini muffins out of the recipe. Thanks for the recipe!

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KIMSCOOKINGNOW

Cooking Level: Intermediate

Home Town: Little Chute, Wisconsin, USA

Living In: Kennesaw, Georgia, USA

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Reviewed: Jun. 4, 2008

I was pleasantly surprised with this recipe. After reading the reviews and all the changes that other reviewers had made, I was a little befuddled...so decided to go ahead and make the recipe as written and judge for myself (with the exception of doubling the coffee and water as most reviewers agreed on this). I made these into mini muffins as they get eaten better at our house that way. Baked them at 400 degrees for 10 minutes...perfect! I was a little skeptical adding the choc. chips so only added them to half of the first batch, but found out that the choc. flavor really adds to the muffin and ended up covering the ones without chips with a choc. glaze. These muffins came out moist and flavorful...thanks for the new recipe!

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NEgirl

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Reviewed: May 21, 2008

This recipe is delicious! The muffins turned out to be very moist. I did make some alterations and followed some of the things that others suggested. I used 3 tablespoons of coffee in 2 tablespoons water; I used 1/2 cup unsweetened apple sauce and 1/2 cup margarine instead of the full cup; and I substituted the egg with 2 tablespoons plain, fat free yogurt. I will definitely make these again!

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NISHIDHA

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Reviewed: May 20, 2008

These are the best muffins I have ever made! They have a nice crisp outter edge with a buttery soft inside. The texture is heavenly! I have made these several times now a played around with the recipe, using applesauce instead of butter adding ground flax seed, replacing egg with ground flax seed....no matter how I make it, it turns out great! But my favorite way is the original way, but using brown sugar instead of white. I made these for my family when I was visiting my parent's house and they did not last very long! Everyone loved them!

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candypants

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Seattle, Washington, USA

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Reviewed: May 16, 2008

I made these muffins for the first time today and they are just wonderful! I added a lot more coffee (I don't know how much more I didn't measure) and some more sugar and I baked them for 27 minutes and they turned out perfect!

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Erin

Cooking Level: Beginning

Living In: Bellingham, Washington, USA

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Reviewed: May 10, 2008

YUM! I was a bit apprehensive about the combination, but 200+ ratings convinced me to try the recipe. I cannot wait to serve these to friends.

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GABRIELSE

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Reviewed: May 8, 2008

I just followed all the instructions except for 1, I placed it in a 8 inch round cake pan since i don't have muffin pans at home. It turned out great! It's really big hit!

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aRjiE

Living In: Vancouver, British Columbia, Canada

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Reviewed: May 5, 2008

I doubled the recipe, used 7 bananas, 1 c. brown sugar, 1 cup white, added around 1/4 c. ground flax seed. Looked in the microwave afterwards and found forgotten melted margarine! Accidentally only put in about 3/4 c. Margarine in for a double recipe! They were still fabulous. ALso, I had run out of choc. chips and shockingly my kids still wolfed them down. So did I. Now I can always reduce the margarine!

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cdfacc

Cooking Level: Intermediate

Living In: Michigan City, Indiana, USA

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Reviewed: May 3, 2008

I used 1/2 cup brown sugar and 1/2 cup white. (Plenty sweet enough.) I used 1/2 the amount of butter. (Plenty moist enough.) I used 1/2 cup mini chocolate chips. (Plenty chocolate enough.) I used whole wheat flour instead of regular white flour. I used the suggested amount of instant coffee dissolved in brewed coffee. (Not nearly enough coffee flavor for me.) Good overall flavor but nothing over the top for me. Doubt I would make again.

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: Apr. 24, 2008

These are so good! I left out the instant coffee because I didn't have any and used whole wheat flour and 1/2 Splenda 1/2 sugar to make them a little healthier and my husband couldn't stop eating them! Also, I don't recommend baking these as a loaf, stick to the muffins as recommended!

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KCook

Cooking Level: Intermediate

Home Town: Garland, Texas, USA

Living In: Norwood, New Jersey, USA

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Reviewed: Apr. 23, 2008

I made these muffins for work and everyone enjoyed them. They don't have a real strong mocha flavor (maybe need to add more coffee), but they were very delicious. Will definately make them again, and so easy to make in the food processor. Thanks for sharing Shelley

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Ellen

Cooking Level: Expert

Home Town: Kerhonkson, New York, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 9, 2008

Really yummy and super moist. I dissolved the instant coffee in brewed coffee to up the flavor and it was perfect

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Ashley295

Cooking Level: Intermediate

Home Town: Fort Saskatchewan, Alberta, Canada

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Reviewed: Apr. 4, 2008

Really great recipe! I fallowed some of the changes made throughout the different reviews. I've put 3 tbsp of instant coffee in 2 tbsp of hot water. I've replaced ½ cup of white sugar for brown sugar, and ½ cup of margarine for apple sauce. I didn't have any chocolate chips, so I've used 4 squares of Baker's Secret semi-sweet chocolate. These muffins are so good that I barely have to hide them if I want to keep a few! :P

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GabZ1985

Cooking Level: Intermediate

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Reviewed: Apr. 3, 2008

I made all the common exchanges, and it's not that they were bad, it just seemed like too many flavors competing. They were moist though!

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Beth

Cooking Level: Intermediate

Living In: Conneaut Lake, Pennsylvania, USA

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Reviewed: Apr. 1, 2008

Reduce choc.chips to 1/2cup. Add extra coffee.

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shannon

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Mar. 31, 2008

I didn't have any instant coffee so skipped the 'mocha' flavor in this recipe. LOVED the ch'late chip banana muffins this produced. Like others, increased the bananas and used a combination of brown / white sugars. A co-worker said it was all he could do to restrain himself from eating each and every one of them! I used semi-sweet chips & chunks but this would also be heavenly with milk chips.

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PONTIACGIRL71

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Reviewed: Mar. 29, 2008

YUMMY! Didn't have any instant coffee, so I left that out. I also used whole wheat flour, and cut back the sugar to 3/4 c. Next time I will add another banana or 2 because I wished they were more banana-y. Thanks for the recipe!

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KJones

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Mar. 27, 2008

I played around a bit with the coffee. I added three times the amount, taking advice from some of the other reviews. The flavor was great, but it resulted in very moist muffins, so they were a bit hard to eat.

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athomas21

Cooking Level: Intermediate

Living In: Eagle River, Alaska, USA

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Reviewed: Mar. 23, 2008

One word to describe these - DELICIOUS!!!! (and I don't even like bananas)

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YellowHairGirl

Cooking Level: Intermediate

Home Town: Stamford, Connecticut, USA

Living In: Bloomington, Indiana, USA

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Reviewed: Mar. 8, 2008

I split this recipe into two parts and baked them both in bread pans because I didn't have a muffin pan. I cooked each for about 27 minutes. It turned out surprisingly well. Basically a very muffin-y bread. Soo gooey. Awesome. I also added 4 tbsps of instant coffee, didn't do any harm. Could probably even add more.

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