Chocolate Butterscotch Chip Quinoa Muffin Recipe

Whip up these delicious Chocolate Butterscotch Chip Quinoa Muffins for dessert using our simple recipe with RiceSelect® White Quinoa.

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Serves
12
Total Time
30
Prep Time
15
Cook Time
15

Ingredients

  • null ⅔ cup quinoa, uncooked White Quinoa
  • null 1 ⅓ cups water (for quinoa)
  • null ⅓ cup milk
  • null 4 large eggs
  • null ½ teaspoon vanilla extract
  • null ½ teaspoon almond extract
  • null ¼ cup strong, freshly brewed coffee, cooled
  • null ¾ cup unsalted butter, melted and cooled
  • null 1 ½ cups cane or ganulated sugar
  • null 1 cup unsweetened cocoa powder
  • null 1 ½ teaspoon baking powder
  • null ½ teaspoon baking soda
  • null ½ teaspoon kosher salt
  • null 1 cup butterscotch chips

Instructions

  1. Bring quinoa and water to a boil in a heavy saucepan set to medium-high heat. Cover, reduce heat to low and cook for 10 minutes. Turn off heat and let sit, covered, for 10 minutes more. Fluff with a fork and transfer to the refrigerator to cool.
  2. Preheat oven to 350 ° F. Line muffin pan with 12 muffin tins.
  3. Add milk, eggs, vanilla extract, almond extract, and coffee to a food processor. Blend to combine. Add 2 cups cooled quinoa and melted butter. Blend until smooth. Add sugar, cocoa powder, baking powder, baking soda and salt and blend until combined. Fold in butterscotch chips.
  4. Evenly distribute in each of the dozen muffin liners and transfer to the oven to bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes. Transfer to a baking rack to cool completely, or enjoy warm.