MOCHA MUFFINS WITH CHOCOLATE CHIPS AND PECANS

Mocha Muffins with Chocolate Chips and Pecans image

Categories Bread Coffee Chocolate Breakfast Brunch Bake Pecan Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 12

Number Of Ingredients 15

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 all purpose flour
1/2 cup sugar
1/2 cup packed golden brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups milk chocolate chips
1 cup coarsely chopped pecans (about 4 ounces), toasted

Steps:

Preheat oven to 375°F. Line twelve 1/2-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.

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