Mocha Walnut Frosted Muffins

This image courtesy of Mark T. Shapiro

Makes12 muffins

Cooking Methodbaking


Total Timeunder 1 hour

Make Ahead RecipeYes

Recipe Coursedessert, side dish, snack

Dietary Considerationhalal, kosher, low sodium, peanut free, soy free, vegetarian

Mealbreakfast, brunch, snack


Taste and Texturechewy, chocolatey, nutty, sweet

Type of Dishmuffins, quickbreads


  • ½ cup (125 mL) butter or margarine, softened
  • 1 cup (250 mL) granulated sugar
  • 2 cups (500 mL) all purpose flour
  • 1 tbsp (15 mL) baking powder
  • ¼ tsp (1 mL) salt
  • ½ cup (125 mL) cold strong brewed coffee
  • ¾ cup (175 mL) chopped walnuts
  • 3 egg whites, beaten until stiff
  • 3 tbsp (45 mL) butter, softened
  • 1 cup (250 mL) confectioners sugar (icing sugar), divided
  • 1 tbsp (15 mL) unsweetened cocoa powder
  • 2 tbsp (25 mL) strong brewed coffee
  • Muffin tin, greased or paper-lined


  1. Preheat oven to 350°F (180°C).

  2. In a large bowl, cream butter thoroughly. Add sugar gradually, beating well.

  3. In another bowl, mix together flour, baking powder and salt. Add to creamed mixture alternately with coffee. Stir thoroughly until well blended. Add chopped walnuts. Fold in egg whites.

  4. Spoon batter into prepared muffin tin. Bake in preheated oven for 25 minutes.

  5. Prepare the frosting: In a bowl, cream together butter and 2 tbsp (25 mL) of the confectioners' sugar. Add cocoa, the remaining confectioners' sugar and coffee. Beat until light and fluffy. Spread over cooled muffins.


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