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What you’ll need

Protein Muffin Base Mix

400g Protein Muffin Base Mix

espresso coffee

1 cup cold coffee

sunflower oil

4 tablespoon vegetable oil


2 large eggs


1 tablespoon cocoa

For the topping

ice cream

8 small scoops vanilla ice cream

chocolate chips

80g melted chocolate

espresso coffee

¼ cup espresso coffee


Pre-heat the oven to 190oC (180oC fan-forced).


Grease a muffin tin or line with muffin liners.


In a mixing bowl, combine all ingredients with electric mixer using the whisk attachment for 1 minute. Scrape down the sides of the bowl and whisk for another 2 minutes, until the batter is combined with no lumps.


Use a spoon to divide the batter evenly between 8 cups.


Bake for 30-35 minutes or until golden brown. Allow to cool in pan for 5 minutes before transferring onto a serving platter.


To make the pouring sauce mix together the coffee and chocolate until combined. Serve with a small scoop of vanilla ice cream and then pour the sauce over for a delicious Affogato Muffin!