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Koko-Kahlua Muffins

By

Innkeepers Terry and Meredith Neumann
Kokoke Lani Bed and Breakfast Inn
Kailua-Kona, Hawaii
(This bed and breakfast closed in 2004.)

Innkeeper Comments: "These muffins were created by Ginger for Kokoke Lani Bed and Breakfast Inn. They will make a hit for breakfast or afternoon snack! We get raves from our guests. Chocolate for breakfast? Of course!"

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients:

  • 3 squares unsweetened chocolate
  • 3/4 cup (scant) semi-sweet chocolate bits
  • 1/4 cup butter
  • 2 eggs
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1 tablespoon Kahlua liquor
  • 1/2 cup unbleached flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup chopped macnuts, pecans or walnuts
  • 1/2 cup chocolate chips

Preparation:

Preheat oven to 350 degrees F. Line muffin tins with papers or grease to prevent sticking.

Combine unsweetened chocolate, semi-sweet chocolate chips and butter in the top of a double boiler and melt, stirring occasionally. Remove and cool.

In a medium bowl, beat eggs and add sugar, vanilla and Kahlua. Continue beating until light. Beat in the chocolate mixture just until blended and stir in flour, salt and baking powder. Stir in nuts and remaining 1/2 cup chocolate chips. Spoon mixture into muffin tins to about 2/3 full. Bake approximately 15 minutes or until top looks dry. Don’t over-bake. The center of the muffins should be almost the consistency of mousse. Cool in tins.

Makes about nine good-sized muffins.

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