Mocha Muffins with Chocolate Chips and Pecans

Source:  www.food.com 

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 granulated sugar

1/2 cup packed golden brown sugar

3 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon salt

1 1/2 cups milk chocolate chips

1 cup coarsely-chopped pecans (toasted)

Preheat oven to 375 degrees F.  Line twelve muffin cups with paper liners.  Stir 1/4 cup hot water and espresso powder in a medium bowl until espresso powder dissolves.  Add buttermilk, oil, eggs, and vanilla and whisk until well blended.

Mix flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt in a 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 tested inserted into the center of muffins comes out clean, about 25 minutes.  Transfer muffins to rack and cool.

Makes 12 muffins.