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Chocolate: Mocha Muffins with Chocolate & Pecans

Source of Recipe

Bon Appetit April 1995


List of Ingredients

1/4 c Water -- hot
1 t Instant espresso powder
1/2 c Buttermilk
1/2 c Vegetable oil
2 lg Eggs
1 t Vanilla extract
1 3/4 c All purpose flour
1/2 c Sugar
1/2 c Packed golden brown sugar
3 tb Unsweetened cocoa powder
1 t Baking powder
1 t Baking soda
1 t Salt
1 1/2 c Milk chocolate chips
1 c Pecans -- chop coarse/toast


Recipe

Preheat oven to 375 degrees . Line twelve 1/3-cup muffin cups with paper liners. Stir 1/4 cup hot water and espresso powder in medium bowl until espresso powder dissolves. Add buttermilk, oil, eggs and vanilla and whisk until well blended. Mix flour, sugar, brown sugar, cocoa, baking powder, baking soda and salt in large bowl. Add buttermilk mixture and stir just until combined. Mix in chocolate chips and pecans. Divide batter equally among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean, about 25 minutes. Transfer muffins to rack and cool.