Mocha Muffins with Chocolate Chips - Bon Appetit

Mocha Muffins with Chocolate Chips and No pecans

I started these muffins yesterday morning...until I realized that I forgot to replenish my espresso powder. Flash forward a few hours to work. I mentioned that I needed to go to Target for more espresso powder (yes, you can get instant espresso powder at Target)...and my co-worker says she has some in her desk and doesn't like it (as a drink...she's quite happy with it in baked goods). How perfect is that?! Thanks J for the espresso powder...and here it is in these muffins.

I adapted the Mocha Muffins with Chocolate Chips and Pecans recipe from Bon Appetit. Ditched the pecans and upped the espresso. I also used Trader Joe's dark chocolate that I chopped up.

I got 15 muffins out of the batter. The recipe says 12. Either they make big o' muffins, or I got bonus muffins. I'm going with the bonus muffins. Always love with you get a little bit free.

I just had 1/2 a muffin and there is lotsa espresso. Our library will be the one with people bouncing off the walls.

Recipe:
Click here for printable recipe

Adapted from Mocha Muffins with Chocolate Chips and Pecans (Bon Appetit, April 1995 via Epicurious)

1/4 cup hot water
1 1/2 tablespoon instant espresso powder (I used Medaglia D'Oro. Original recipe was 1 T)

1/2 cup buttermilk
1/2 cup vegetable oil (I used canola oil)
2 large eggs (Always use room temp eggs for baking...sit in warm water for 10-15 minutes)
1 teaspoon vanilla extract

1 3/4 cups all purpose flour
1/2 cup sugar
1/2 cup packed light brown sugar
3 tablespoons unsweetened cocoa powder (I used Penzy's Dutch cocoa)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups chocolate chips (I used chopped dark chocolate from Trader Joe's instead)
The original recipe has 1 cup pecans but I skipped.

Preheat oven to 375°F. Line muffin tin with liners. The recipe says it makes 12 muffins, but I got 15 muffins. Dissolve espresso powder in the hot water.

Wet ingredients: Whisk together the buttermilk, oil, eggs and vanilla in a medium bowl, then add the espresso mixture. Dry ingredients: 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 (if using). Do not overmix your muffin batter!

Pour into muffin pan. I use a scooper to dish out the batter. Bake until tester inserted into center of muffins comes out clean, about 20 minutes (recipe says 25 minutes but mine were done in 20 so check early!) Transfer muffins to rack and cool.