Mocha Muffins With Chocolate Chips and Pecans |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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They made these this morning on the local morning news program. I didn't hesitate to copy this one down! The recipe source is Green Bay deli and catering company, A'Bravo. Ingredients:
1/4 cup hot water |
1 tablespoon instant espresso powder |
1/2 cup buttermilk |
1/2 cup vegetable oil |
2 large eggs |
1 teaspoon vanilla extract |
1 3/4 cups flour |
1/2 cup sugar |
1/2 cup brown sugar, packed |
3 tablespoons unsweetened cocoa powder |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
1 1/2 cups chocolate chips |
1 cup pecans, toasted and coarsely chopped |
Directions:
1. Preheat oven to 375°F Line 12 muffin cups with paper liners.
2. Stir 1/4 cup hot water and espresso powder in medium bowl until espresso powder dissolves.
3. Add buttermilk, oil, eggs, and vanilla and whisk until well-blended.
4. Mix flour, sugar, brown sugar, cocoa, baking powder, baking soda, and salt in large bowl.
5. Add buttermilk mixture and stir just until combined.
6. Mix in chocolate chips and pecans.
7. Divide batter equally among prepared muffin cups.
8. Bake until tester inserted into center of muffins comes out clean, about 25 minutes.
9. Transfer muffins to rack and cool.
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