Mocha Muffins With Chocolate Chips And Pecans Recipes

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MOCHA MUFFINS WITH CHOCOLATE CHIPS AND PECANS



Mocha Muffins With Chocolate Chips and Pecans image

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.

Provided by Vino Girl

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 15

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

Steps:

  • Preheat oven to 375°F Line 12 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.

Nutrition Facts : Calories 398.5, Fat 23.2, SaturatedFat 5.9, Cholesterol 35.7, Sodium 358.1, Carbohydrate 47.3, Fiber 3, Sugar 29.6, Protein 5.3

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

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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