Nothing like a rainy day to get you in the mood for baking. And nothing like a Monday to make you want to eat muffins! For this week’s Muffin Monday I bring you mocha chocolate chip muffins with pecans.
We recently moved to a new house and are nestled in the hills. Things are a little chillier up here especially on a rainy morning, but all the more reason to get my new (old/vintage) oven going to warm things up. I am absolutely in love with my new kitchen, especially the vintage O’Keefe and Merritt oven and stove. They don’t make things like they used to, let me tell you. This oven is not only beautiful, it works like a charm. I get excited for each opportunity I get to bake in it.
So back to muffins…I’m generally not a huge fan of chocolate in the mornings unless it is wedged inside a flaky croissant, but this muffin may just be an exception. The bitter dark chocolate chips melt and fold into the fluffy muffin dough, adding a complexity and sweetness while the coffee gives the muffin a nice balance of flavors.
From past experience with using coffee in baking, I was sure to add a double dose of coffee as well as a sprinkle of coffee grounds to really give the muffins a nice coffee essence. These muffins are chocolatey, rich, toasty and warm and just perfect with a cup of coffee on a rainy morning.
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
Mocha Chocolate Chip Muffins with Pecans
from Bon Apetite
- 1/4 cup hot water
- 1 tablespoon instant espresso powder
- 1/2 teaspoon espresso powder or coffee grinds
- 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
- 4 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups dark chocolate chips
- 1 cup coarsely chopped pecans (about 4 ounces), toasted
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.