Posted on 2011/02/22 by allyson • 33 Comments
These baked morsels are somewhat difficult to classify. On one hand they taste like a muffin, and on another, a sweet yeasted bread–yet they are so versatile, that by adding some mix-ins and a frosting, you could even get away with calling them a cupcake.
I personally think they taste like bread. My son voted cupcake. My daughter said “cookie” (okay, her 2 year old vocabulary isn’t very extensive and she calls anything sweet a cookie). I am positive my husband will think they taste just like a normal muffin.
I actually intended on doing something else, something more bready with this dough… but my plan was foiled since I didn’t have the ingredients handy to make what I originally intended. One of those last minute “oh no!” moments.
So these muffins were born!
I decided to make them slightly mocha flavored (because I am a coffee fiend), but some fresh berries, nuts, or even chocolate chips would fare well in these. Heck, you could even halve the sugar, leave off any toppings and have a basic dinner roll!
Yeasted Mocha Muffins ~ Vegan & Gluten Free
makes 9 standard sized muffins
Ingredients:
- 2 tbsp dry active yeast
- 1 cup warm almond milk
- 3/4 cup organic sugar
- 1/4 cup olive oil
- 1 1/2 cups sorghum flour
- 1/2 cup brown rice flour
- 1 cup potato starch
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
topping
- 1 tsp instant coffee powder
- 1 tbsp cocoa powder
- 2 tbsp organic sugar
glaze
- 1 tsp instant coffee powder
- 2 tbsp almond milk
- 2 tsp cocoa powder
- 1/2 to 1 cup organic confectioner’s sugar
Directions:
In large bowl, combine yeast, 3 tbsp sugar and warm almond milk. Proof yeast until foamy, and then stir in remaining sugar and olive oil.
In separate bowl, combine sorghum flour, brown rice flour, potato starch, baking soda, baking powder and salt. Mix well to combine all flours into one uniform mixture.
Gradually add fl0ur mixture to yeast mixture until a sticky dough is formed.
Prepare 9 standard muffin cups by lining with paper liners.
Drop 1/4 cup batter into each muffin cup and sprinkle on mocha topping.
Preheat oven to 350 degrees and let muffins rise for 25 minutes in a warm area.
Bake for 20-25 minutes in preheated oven.
Let cool slightly and then drizzle with chocolate glaze. (To make glaze, whisk together all glaze ingredients until smooth, use immediately.)
Best served warm.
Extra awesome with a pat of Earth Balance margarine…
More Gluten-Free, Dairy-Free & Egg-Free Recipes
- Loaded Blueberry Muffins
- Chocolate Chip Banana Nut Muffins
- Blackberry Cobbler Muffins
- Stollen Inspired Holiday Bread
- Pineapple Walnut Muffins
- Double Chocolate Chip Banana Muffins
- Cheezy Zucchini Muffins
- chocolate swirl banana bread
- Irish-ish Soda Bread
- Cinnamon Swirl Pumpkin Bread
Share with friends!
Filed Under: Baked Goods, Bread, Breakfast, Desserts, Gluten-Free, Muffins, Soy Free
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33 Responses to Yeasted Mocha Muffins
Crystal says:2013/03/25 at 10:34 am
I doubled these, (all except the yeast, kept that at 2 T) and I ended up getting 22 using 1/4c batter per muffin. My oven is on the fritz, so mine were a lot darker and drier than they should’ve been. I’ll probably need to drop the temp to 300-325, and watch them closer. Also, just did cinnamon sugar on top since I was out of cocoa and wanted to keep it simple this morning. Were really good, thanks so much!!
2012/09/10 at 3:16 pm
[…] fluffy, gluten free muffin bite. Morning just got way better! Photo credit: Allyson, Manifest VeganMake Mocha Muffins, recipe at Manifest Vegan […]
- Jim says:
2011/06/26 at 5:18 am
If you get around to revising this, you might make it clear how much sugar to add when you’re proofing the yeast, and how much to add later. Also–it would be easier to follow if the order of the ingredients on the list was the same as the order in the recipe. Just a few suggestions from a writing teacher!
- allyson says:
2011/06/26 at 1:10 pm
Thanks, Jim! Yes, I really do need to go back and revise all these older posts so they make more sense writing wise ;) I’ve since learned this lesson, and now looking at them I think “what a mess!”. Hindsight, eh? :)
<3
- Gauri Radha गौरी राध says:
2011/03/16 at 2:56 pm
Fantastic!!
- Kristen says:
2011/03/05 at 3:11 pm
I have sugar sensitivities so I substituted coconut palm sugar for all the sugars and they turned out a little burnt and dry. I think next time I’ll try turning the heat down to 300 and adding a tiny bit more liquid (I’m starting to notice a lot of the alternative sugars burn faster). Still very good, even like this!
- Lauren Hooker says:
2011/02/28 at 12:52 am
Ahhh! I made these tonight and they were wonderful :) I even spaced the baking soda/powder. Instead of those flours, I substituted 1 c tapioca flour, 1 c soy flour and 1 c brown rice flour, and added 3 tsp of xanthan gum.
So good! :)
- Marly says:
2011/02/25 at 9:13 am
Love this recipe already and looking forward to trying…as soon as I get some more yeast. I think that’s one ingredient that’s kind of difficult to sub for!
- amanda says:
2011/02/24 at 8:40 pm
these remind me of coffee cake, little miniature coffee cakes. yum! I think I might even have all of the ingredients at home…dangerous!
2011/02/24 at 10:24 am
[…] This post was mentioned on Twitter by coffeetag, Allyson Kramer. Allyson Kramer said: yeasted muffins–with a sprinkle & a drizzle of mocha-ness. http://www.manifestvegan.com/2011/02/yeasted-mocha-muffins/ #vegan #GF […]
- Kat @ Cupcake Kat says:
2011/02/24 at 1:35 am
These look so delicious. I think I’d call them mini breads…
- Jess@HealthyExposure says:
2011/02/23 at 8:57 pm
These look wonderful! I almost picked up some sorghum flour the other day, but resisted at the last minute. At least now I have a recipe in mind when I do get it ;) I love the mocha flavor your chose!
- shanna says:
2011/02/23 at 3:01 pm
Yum! These look wonderful. I wonder how they would be with agave or stevia instead of sugar? Probably just divine :)
- Sandrine says:
2011/02/23 at 1:37 pm
Yay, these muffins look beautiful and xanthan gum is not even needed ! You are a genius !!
- Mihl says:
2011/02/23 at 12:32 pm
These are calling my name. Really, really loud! I’m gonna make them soon.
- Katherine says:
2011/02/23 at 9:51 am
These look amazing, I can’t wait to make them! I just discovered your site, it is so great. Thank you for sharing all of your wonderful ideas!
- Bella says:
2011/02/23 at 1:58 am
These do look very good. Awesome creation as usual. It is one thing to make gluten free masterpieces, but a whole other thing to make it vegan!!!
-SweetnSavoryVeg.blogspot.com - Iris says:
2011/02/23 at 12:55 am
Bread, cupcake, cookie…they look amazing no matter what you call them!
- Mary says:
2011/02/22 at 11:07 pm
These look delicious. I can’t wait to try them, thanks!
http://www.roslynliving.com - Laurel says:
2011/02/22 at 10:53 pm
Look at the inside of that muffin. Isn’t that a perfect crumb? Honestly though, why is it screaming “Babka” at me? Maybe I’m crazy but if it tastes like bread to you, cupcake to your son and just yummy to the manifest princess and it’s yeast based I can’t help but wonder. Just how much longer would it have to bake if the dough were rolled out, slathered in cinnamon and chocolate chips, given a good twist, stuck in a bread pan, baked and then glazed? Okay yes, you can take out the “maybe” and just leave the “I’m crazy.” That’s not news to anyone.
Beautiful photos as always and they look like they might be perfect for breakfast, school lunches or an impromptu picnic. You never do cease to amaze.- allyson says:
2011/02/23 at 10:13 am
yes! babka! You’re not crazy… you are some sort of psychic! I was, in fact, trying to create a babka-ish loaf… but realized I was low on the fixins for the middle… and completely out of Saran Wrap (oh no!) So I tossed the dough into muffin tins and called it a day. :) How did you know that?
I was thinking maybe 30-35 mins baking time ;)
You never cease to amaze me, Laurel.
<3 allyson
- Emma says:
2011/02/22 at 6:26 pm
Mmmm, these look delicious. And yeasted muffins? That’s new to me.
Also, I’ve been meaning to ask. There are so many delicious recipes on your blog but I’m not GF and don’t have access to a lot of GF flours. Is there a formula for making GF recipes with regular wheat flour? Could all the flour and potato starch in this recipe for example simply be replaced with All-purpose/WW flour?
Sorry for all the questioning!- bethany says:
2011/02/24 at 1:30 pm
Hey Emma, I’m not GF either, but I make a lot of Allyson’s recipes. Usually I just sub cup for cup all-purpose flour for all the GF flours together, excluding the xanthan gum(so for this recipe, simply 3 c. all-purpose flour). It’s worked every time so far! :) happy baking!
- allyson says:
2011/02/24 at 4:58 pm
thank you so much for your input, Bethany! Awesome to know that you have had good luck with subbing out the flours… yay! <3
Crystal 
Jim 
Gauri Radha गौरी राध 
Kristen 
amanda 
Katherine 
Mary 
Laurel 
bethany 