Recipe by Chantal Pare
"A dark, moist, rich muffin. Original, yet classically delicious!"
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unsweetened cocoa powder
1 1/2 cups
graham cracker crumbs
shredded wheat cereal biscuits, crushed
crushed bran flakes cereal
apple - peeled, cored, and chopped
chopped white chocolate
I thought these muffins were pretty good. They were dense, heavy and tasty. Much like a "breakfast cookie." My family thought they weren't as good. Like the other reviewer said, subbing ingredients was very easy. I subbed straight bran for the graham crumbs and the cereal. I added the flour last because I wanted to mix the baking powder with it. I only needed half of the flour listed, or else I was afraid it would be dry. I did use the full amount of baking powder. They turned out very good. I don't know if I'd miss the white chocolate chips if I made them again, especially since they kind of contradict the rest of the fairly healthy ingredients. I might be inclined to try making them again using orange juice for the liquid, and chopped orange zest prunes in place of the chocolate chips.
I was initially excited because I had all the ingredients for these muffins, but the finished product was not a sucess at all. I followed it exactly, except omitted the poppy seeds. First, the instructions didn't mention when to add the brown sugar, even though it was in the ingredients list. I just put it in after adding the spices. I didn't think that 1/2 cup brown sugar alone made it sweet enough. I think some white sugar was needed. The bitter coffee was just too overpowering. We didn't like this at all. Even the sweetness of the fruit didn't help. I am very disappointed.
These have so many random ingredients that you can substitute pretty much anything for most of them. I actually followed the recipe fairly closely...changed the AP flour to half WW and half AP; used wheat germ and ground flax in place of the graham crumbs and left out the raisins. This doesn't make a very attractive muffin, but they do taste interesting enough.
These were amazing! The ingredient list is long. I substituted flour for the graham crumbs, and poppy seeds for the bran flakes. I needed to add more milk for the dough to smoothen. I have made these 3 times already, I can't seem to get tired of them.
There is no salt in this recipe and very little fat so to me they are flat tasting. I tried the recipe again, adding 1/2 tsp salt, 1/3 cup butter, cut the b.p. to 1 TBLsp.--- Better but not great.
I think I just don't like chocolate and spice together.
This is an excellent base recipe. Most of the ingredients are things you have lying around the kitchen, hoping you can find a use for them. I used this recipe as a guideline in regards to proportions of moisture, grain flour content, and flavor, but I streamlined the flavors to focus mostly on the mocha-spice angle. I thought there was so much "going on" in terms of flavors (coffee, spices, poppy, apple, raisins, chocolate) that I tried to simplify the ingredients a bit. I modified it so much that I cannot make a judgement on the final taste of this recipe. I will say, I used the same proportions of coffee and sweeteners, plus 2 TBSP honey, and there was a mildly bitter aftertaste that resembled cinnamon more than coffee. I didn't feel that the coffee overpowered the recipe at all, and feel my muffins would be much better if eaten at breakfast with a cup of coffee- and I'm not really a coffee drinker. The only thing I might try next time is an additional egg in the batter. They were moist but somewhat crumbly and might hold together better with more egg.
* Percent Daily Values are based on a 2,000 calorie diet.
White Chocolate, Fruit, and Spice Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 280
** Calories from Fat: 77
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