Mocha Muffins with Chocolate Chips and Pecans
Shared by Judi M. Phelps
Source: Friend's Recipe File
Yield: 12 Muffins

1/4 cup hot water
1 tbsp instant espresso powder
1/2 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1/2 cup sugar
1/2 cup packed golden brown sugar
3 tbsp unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 cups milk chocolate chips
1 cup pecans (about 4 oz); coarsely chopped and toasted

Preheat oven to 375 degrees F. 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.