Late Night Mocha Muffins

20170920_213208[1]Tonight I needed a treat. I have been oh so good lately. Lots of fruit. Nuts as snacks. Sometimes though, a late night homemade sweet treat is all that will satisfy that niggling feeling that simply can’t be cured with an apple.

Now, I am not a coffee drinker. At all. Im a true tea girl. Give me a brew any day. I do, however, adore the smell and taste of coffee in baked goods or chocolate and the only coffee-related drink I can manage is a mocha, where the chocolate masks the bitterness you sometimes get in coffee which suits me nicely.

I decided the mocha flavours would be worthwhile making into a muffin and they work beautifully. I’ve added some walnuts for texture, good quality sugar and dark chocolate,  so they don’t feel too devilish. These would be a perfect late night treat or naughty breakfast on the run. Its a really simple nearly all in one recipe and has limited room for failure, which I love! Easy and tasty! I’ve had one fresh out the oven and I like them a lot! Will have to wait until tomorrow to try them cold!


250g Plain Flour

75g Muscovado Sugar

75g golden Caster Sugar

2 Flat Teaspoons Baking Powder

4 Teaspoons Coffee granules

1 Flat Teaspoon Cinnamon

225ml Whole Milk

110ml Sunflower Oil

Small Pinch of Salt

1 Teaspoon Vanilla Extract

100g dark chocolate Chips

50g Walnuts


Preheat oven to Gas 5

Combine all the dry ingredients in one bowl (Flour, Sugars, Baking Powder, Coffee, Cinnamon, Salt)

Combine all the wet ingredients in a separate bowl (Milk, Oil, Vanilla)

Gently fold the wet mix into the dry until combined

Fold in the chocolate chips and crushed walnuts at the end

Fill up muffin cases about 3/4 full with the mix

Bake for 25 minutes for larger muffins, 20 minutes for smaller cases. I used large paper cases which made 7 very large muffins. Standard paper cases would need less mix in and make about 15 muffins with this mix at small cupcake size.

It will be cooked when a skewer comes out clean

Eat one warm from the oven when the chocolate chips are at their gooey best!





Homemade Jammy Dodgers

These are my absolute favourite new thing to make. I adapted an old biscuit recipe I had and they have worked a treat! Don’t be worried about the initial crumbly mixture. It comes together well after chilling and rolling. I have tested these on a few people this last week and they have been so popular I’ve made several batches, keeping enough back for my cookie jar too of course, because I think my 4 year old might just be their biggest fan. Well worth a go! Beware though, they are utterly buttery and delicious!20170322_113132[1]

Ingredients for Biscuits

225g Unsalted Butter, at room temperature

140g White Caster Sugar, plus a little extra for sprinkling

1 large egg yolk, save the white for brushing later on

2.5 tsp Vanilla Extract

280g Plain Flour

Pinch of Salt

1-1.5 Tablespoon Whole Milk


Ingredients for Filling

50g Unsalted Butter, at room temperature

85g Icing Sugar

5 Tablespoons Strawberry Jam

Food colouring Gel of your choice, we did pink



1.Place butter and sugar into a large bowl and mix with a wooden spoon until combined

2.Beat in the egg yolk and vanilla extract

3.Sift the flour and salt over the mixture and stir. Ideally get your hands in to squish the mixture into a dough, if still a bit flourly use the milk, I found a tablespoon really brings it together without getting it too wet

4.Halve the dough, shaping into two balls, wrap in cling film and refrigerate for one hour

5.Pre heat oven to Gas 5/190c

6.Line Baking trays with baking paper. No need for any extra grease

7.Unwrap dough and roll each ball flat. Not too thin so they don’t crumble. One batch needs to be the solid shape the cutter makes it and the other batch needs to have smaller holes cut out of the middle to display the jam at the end. I didn’t have a small enough cutter so used a piping bag nozzle 😉 Biscuit cutter size will determine how many biscuits this recipe will make. I use a 2.5 inch cutter which makes loads. I got 26 full biscuits out of this mixture, meaning it cut 52 circles with the cutter

Above: Once rolled and cut, scrunch the off cuts back together and roll again to get more biscuits. Place on a sheet of baking paper below and top with a sheet of cling film above, to prevent sticking on either side before rolling

Above: You dont need fancy tools. Use what ever you have

8.Space well apart on baking trays and bake for 6-7 minutes, bringing out after this time. Brush with the leftover egg white then sprinkle with a little sugar, returning it to the oven for a further 5 minutes. They should be lightly golden brown. Cool completely on wire racks

 Above: They do not spread or rise a lot so no need for a mass of space between them, just enough so they do not touch


  1. Make the buttercream filling by mixing the butter with the sifted icing sugar. Add a drop of your favourite colour and mix well. Spread over the full biscuit bases (those that will be the bottom of the biscuit) and add about half a teaspoon of warm runny jam to the centre. Place a ring cut out biscuit on top and fill in any gaps in the centre with extra jam. Leave to cool and this will set back into solid form.

    Above: We love a bit of colour inside x

    1. Put the kettle on, sit down and try not to eat them all 😉 xxx20170322_113402[1]